Prep time: 1 hr 10 mins | Cook Time: 55 mins | Yield: 4 servings
Simple, easy on the wallet, and delicious peach cobbler. A classic and one of the most famous dessert in history. The perfect dessert to wrap up any meal.
Ingredients
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3 tablespoons real butter
3/4 cup all-purpose flour (the gluten-free version is below.)
1/2 cup sugar (increase to 3/4 cup, if the fruit is tart)
1 teaspoon baking powder
A pinch of nutmeg
1/4 teaspoon of salt
3/4 cup buttermilk (I used ¾ c organic milk + 1 teaspoon lemon juice)
2 cups only of sliced fresh peaches (or fruit of choice)
1 tablespoon of sugar for the top
How to make this Super Easy Peach Cobbler
Step 1: In a mixing bowl, add half cup brown rice flour, half cup corn starch, half cup Tapioca flour, half cup potato starch, 1 tbsp protein whey. Mix well. You can use organic milk and lemon juice for a gluten-free variety instead of xanthan gum.
Step 2: Position the oven rack on the upper-middle and preheat the oven to 175 degrees C or 350 degrees F.
Step 3: Mix 2 cups of the fruit into the batter. Don’t put too much fruit to make room for the batter to double its size.
Step 4: Add butter into an 8-inch square pan and melt in the oven.
Step 5: Combine the flour, baking powder, half a cup of sugar, nutmeg, and salt in a small mixing bowl until incorporated.
Step 6: Pour in the milk and stir until smooth.
Step 7: Place the batter into the pan and sprinkle over the fruits.
Step 8: Bake in the preheated oven for about 50 to 60 minutes or until bubbly and brown.
Step 9: Once done, remove from the oven and let the cobbler cool for a bit at room temperature.
Notes:
Wash the peaches and place them in a large bowl with iced water.
Heat a pot of water over high heat. Add in a tablespoon of baking soda at a time (5 tablespoons total).
Add the peaches into the hot water and heat for at least 30 seconds.
Take the peaches out of the pot and transfer into the iced water.
Once the peaches are cool enough to handle, start peeling them.
Ingredients
- 3 tablespoons real butter
- 3/4 cup all-purpose flour (the gluten-free version is below.)
- 1/2 cup sugar (increase to 3/4 cup, if the fruit is tart)
- 1 teaspoon baking powder
- A pinch of nutmeg
- 1/4 teaspoon of salt
- 3/4 cup buttermilk (i used ¾ c organic milk + 1 teaspoon lemon juice)
- 2 cups only of sliced fresh peaches (or fruit of choice)
- 1 tablespoon of sugar for the top
Instructions
Step 1: In a mixing bowl, add half cup brown rice flour, half cup corn starch, half cup Tapioca flour, half cup potato starch, 1 tbsp protein whey. Mix well. You can use organic milk and lemon juice for a gluten-free variety instead of xanthan gum.
Step 2: Position the oven rack on the upper-middle and preheat the oven to 175 degrees C or 350 degrees F.
Step 3: Mix 2 cups of the fruit into the batter. Don't put too much fruit to make room for the batter to double its size.
Step 4: Add butter into an 8-inch square pan and melt in the oven.
Step 5: Combine the flour, baking powder, half a cup of sugar, nutmeg, and salt in a small mixing bowl until incorporated.
Step 6: Pour in the milk and stir until smooth.
Step 7: Place the batter into the pan and sprinkle over the fruits.
Step 8: Bake in the preheated oven for about 50 to 60 minutes or until bubbly and brown.
Step 9: Once done, remove from the oven and let the cobbler cool for a bit at room temperature.
Notes
Wash the peaches and place them in a large bowl with iced water. Heat a pot of water over high heat. Add in a tablespoon of baking soda at a time (5 tablespoons total). Add the peaches into the hot water and heat for at least 30 seconds. Take the peaches out of the pot and transfer into the iced water. Once the peaches are cool enough to handle, start peeling them.
