Prep time: 1 hr 10 mins | Cook time: 55 mins | Serves: 4
This recipe is so versatile. You can make it using not only peaches and nectarines (thus the name) but also strawberries, blueberries, blackberries, even raspberries. Incredibly easy to whip up and best serve warm with whipped cream or a big scoop of vanilla ice cream!
Ingredients
3 tbsp real butter
3/4 c. all-purpose flour (below is the gluten-free version)
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 plus 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:
Mix these ingredients well before measuring: (note: for the gluten-free version use organic milk plus lemon juice instead of buttermilk)
½ c. Brown Rice Flour
½ c. Corn Starch
½ c. Tapioca Flour
½ c. Potato Starch
1 tbsp protein whey isolate
Step 1: To the upper-middle position, adjust the oven rack, then preheat the oven to 350 degrees.
Step 2: After prepping the fruit, measure them to make 2 full cups only.
Step 3: In an 8-inches square pan, place the butter and allow it to melt in the oven, making sure not to brown it. Take the pan off the oven once the butter has melted. Feel free to double this recipe by simply using an oblong pan or two 8-inch pans.
Step 4: In a small bowl, combine the flour, half cup of sugar, baking powder, and salt and nutmeg. Add the milk and stir until you have a smooth batter. Into the pan, pour the batter. On top, scatter the fruit and sprinkle with a tbsp sugar. Place in the preheated oven and bake for about 50 to 60 minutes until brown and the fruit bubbles. Remove from the oven when done and serve warm or at room temperature. If desired, add whipped cream or vanilla ice cream on top. Enjoy!
TO REMOVE THE SKINS FROM THE PEACHES:
Place the washed peaches in a large bowl with ice and water. Set aside. Meanwhile, bring a large pot of water to a boil. Once boiling, add 5 tbsp baking soda to the pot, a spoon at a time. Then, in the boiling water, drop the peaches. After 30 seconds, take the peaches out of the water quickly and transfer them to the ice water. Take the peaches out of the water once they are cool enough to handle, and the skin will begin to dissolve and melt off. For this recipe, use only ripe but ripe peaches.
Ingredients
- 3 tbsp real butter
- 3/4 c. all-purpose flour (below is the gluten-free version)
- 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 plus 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:
Mix these ingredients well before measuring: (note: for the gluten-free version use organic milk plus lemon juice instead of buttermilk)
½ c. Brown Rice Flour
½ c. Corn Starch
½ c. Tapioca Flour
½ c. Potato Starch
1 tbsp protein whey isolate
Step 1: To the upper-middle position, adjust the oven rack, then preheat the oven to 350 degrees.
Step 2: After prepping the fruit, measure them to make 2 full cups only.
Step 3: In an 8-inches square pan, place the butter and allow it to melt in the oven, making sure not to brown it. Take the pan off the oven once the butter has melted. Feel free to double this recipe by simply using an oblong pan or two 8-inch pans.
Step 4: In a small bowl, combine the flour, half cup of sugar, baking powder, and salt and nutmeg. Add the milk and stir until you have a smooth batter. Into the pan, pour the batter. On top, scatter the fruit and sprinkle with a tbsp sugar. Place in the preheated oven and bake for about 50 to 60 minutes until brown and the fruit bubbles. Remove from the oven when done and serve warm or at room temperature. If desired, add whipped cream or vanilla ice cream on top. Enjoy!
TO REMOVE THE SKINS FROM THE PEACHES:
Place the washed peaches in a large bowl with ice and water. Set aside. Meanwhile, bring a large pot of water to a boil. Once boiling, add 5 tbsp baking soda to the pot, a spoon at a time. Then, in the boiling water, drop the peaches. After 30 seconds, take the peaches out of the water quickly and transfer them to the ice water. Take the peaches out of the water once they are cool enough to handle, and the skin will begin to dissolve and melt off. For this recipe, use only ripe but ripe peaches.
