Prep time: 1 hr 10 mins | Cook time: 55 mins | Serves: 4
Peach Cobbler is my childhood favorite dessert. My mom made this for me a gazillion times! Pretty simple to whip up, you can use either strawberries, blueberries, blackberries, raspberries, aside from peaches and nectarines to make this. Enjoy this warm and serve with a dollop of whipped cream or a big scoop of vanilla ice cream.
Ingredients
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3 tbsp real butter
3/4 c. all-purpose flour (gluten-free version is below)
1/2 c. sugar, (if the fruit is tart increase to 3/4 c.)
1 tsp baking powder
pinch of nutmeg
1/4 tsp of salt
3/4 c. buttermilk (i used ¾ c. organic milk + 1 teaspoon lemon juice)
2 c. only of sliced fresh peaches (or fruit of choice)
1 tbsp of sugar for the top
HOW TO MAKE SIMPLE PEACH COBBLER
KITCHEN FLOUR MIX:
For this recipe, you will use 3/4 cup of this flour mix. Make sure to whisk well before measuring.
½ c. Brown Rice Flour
½ c. Corn Starch
½ c. Tapioca Flour
½ c. Potato Starch
1 tbsp protein whey isolate
Note: For a gluten-free version, use organic milk plus lemon juice in place of buttermilk.
Step 1: To the upper-middle position, set the oven rack, then preheat the oven to 350 degrees.
Step 2: Ready the fruit and measure only 2 full cups to give the battered room to rise. The more fruit you add increases the cooking time and the middle of the cobbler may not get done.
Step 3: In an 8” square pan, add the butter and place in the preheated oven to melt but don’t let it brown. Take the pan out of the oven once the butter has melted. To double the recipe, use two 8” pans to ensure the centre is done.
Step 4: In a small bowl, whisk the flour, half cup of sugar, baking powder, salt, and nutmeg. Add in the milk and stir well until you have a smooth batter. Into the pan, pour the batter and scatter the fruit on top of the batter, then sprinkle with 1 tbsp sugar.
Step 5: Place the pan in the preheated oven and bake for about 50 to 60 minutes until browned and the fruit bubbles. Remove from the oven when done and serve the cobbler at room temperature topped with whipped cream or vanilla ice cream if desired.
NOTE:
To remove the skins from the peaches, first, wash them and settle them in a large bowl with ice and water. In the meantime, bring a large pot of water to a boil. Add in 5 tbsp baking soda, a spoon at a time to make sure that it doesn’t overflow. Then, drop the peaches for 30 seconds in the boiling water. Take the peaches out quickly, then plunge them into the ice water. Pick up a peach once they are cool enough to handle and the skin will begin to dissolve and melt off the peaches. For this recipe, ensure to use firm but ripe peaches.
Ingredients
- 3 tbsp real butter
- 3/4 c. all-purpose flour (gluten-free version is below)
- 1/2 c. sugar, (if the fruit is tart increase to 3/4 c.)
- 1 tsp baking powder
- pinch of nutmeg
- 1/4 tsp of salt
- 3/4 c. buttermilk (i used ¾ c. organic milk + 1 teaspoon lemon juice)
- 2 c. only of sliced fresh peaches (or fruit of choice)
- 1 tbsp of sugar for the top
Instructions
KITCHEN FLOUR MIX:
For this recipe, you will use 3/4 cup of this flour mix. Make sure to whisk well before measuring.
½ c. Brown Rice Flour
½ c. Corn Starch
½ c. Tapioca Flour
½ c. Potato Starch
1 tbsp protein whey isolate
Note: For a gluten-free version, use organic milk plus lemon juice in place of buttermilk.
Step 1: To the upper-middle position, set the oven rack, then preheat the oven to 350 degrees.
Step 2: Ready the fruit and measure only 2 full cups to give the battered room to rise. The more fruit you add increases the cooking time and the middle of the cobbler may not get done.
Step 3: In an 8” square pan, add the butter and place in the preheated oven to melt but don’t let it brown. Take the pan out of the oven once the butter has melted. To double the recipe, use two 8” pans to ensure the centre is done.
Step 4: In a small bowl, whisk the flour, half cup of sugar, baking powder, salt, and nutmeg. Add in the milk and stir well until you have a smooth batter. Into the pan, pour the batter and scatter the fruit on top of the batter, then sprinkle with 1 tbsp sugar.
Step 5: Place the pan in the preheated oven and bake for about 50 to 60 minutes until browned and the fruit bubbles. Remove from the oven when done and serve the cobbler at room temperature topped with whipped cream or vanilla ice cream if desired.
Notes
To remove the skins from the peaches, first, wash them and settle them in a large bowl with ice and water. In the meantime, bring a large pot of water to a boil. Add in 5 tbsp baking soda, a spoon at a time to make sure that it doesn’t overflow. Then, drop the peaches for 30 seconds in the boiling water. Take the peaches out quickly, then plunge them into the ice water. Pick up a peach once they are cool enough to handle and the skin will begin to dissolve and melt off the peaches. For this recipe, ensure to use firm but ripe peaches.
