Peach cobbler reminds me of childhood summers and unforgettable visits to The Black Eyed Pea with my mom.
Does anyone else remember a restaurant called The Black Eyed Pea? I’m not sure if that was just a Texas thing or not, but I ate there a gazillion times growing up.
Fresh yeast rolls on every table, and I always ordered the same thing — chicken fried chicken with gravy, mashed potatoes, and squash casserole. (Holy calorie overload, Batman! Man, that 12-year-old metabolism was something I should have appreciated back in the day… because I sure as heck don’t have it now.)
No matter how stuffed we were, my Mom and I would always ask the server what kind of cobbler they had that day. And if it was peach, then the answer was YES, WE WANT DESSERT. Their peach cobbler was to die for!
That dessert of my childhood has become the standard for my peach cobbler. Some versions have been too dry, some too bland, some too dough-ey, some too peach-ey. Every bite has to have some peach goodness and some crusty cobbler! But not too crusty. Just right.
In a nutshell, I want it to be “I’m totally stuffed but I’ll make room for your peach cobbler” good. Let me know if I got it right.
Easy Gluten Free Peach Cobbler
- 4 cups of sliced peaches fresh or frozen
- 2 T gluten free flour
- 1/4 cup organic sugar
- 1/2 tsp cinnamon
- Dash of vanilla
- 1/2 cup gluten free flour
- 1/2 tsp cinnamon
- 1/3 cup organic sugar
- 1/2 tsp baking powder
- 3 T melted butter
- 1 egg
- 1/2 cup milk or dairy free alternative I love full fat coconut milk!
- 1 T melted butter for pan
- Raw sugar and cinnamon on top optional
- Place peaches in a bowl and add gluten free flour, sugar, cinnamon and vanilla. Toss to combine and set aside.
- Mix together ingredients for batter: 3T melted butter, gluten free flour, sugar, cinnamon, egg, and milk. Mix or stir until batter is smooth.
- Place remaining tablespoon of melted butter in 2 quart baking dish and spread to coat evenly.
- Pour batter into baking dish.
- Spread peach mixture evenly on top of batter.
- Sprinkle a bit of raw sugar and cinnamon on top to finish. (optional)
- Bake at 350 for about 50 minutes until batter is set, peaches are bubbling, and edges are brown.
- Let sit for about 10 minutes before serving. Vanilla ice cream is definitely recommended!