Ya'll know that I love to cook in my Lodge cast iron skillet, and there's nothing better than a fruit cobbler to bake in the oven. My Dad recently brought me 2 bushels of peaches from McLeod Farms in McBee, SC, and I knew some of them would make it into a delicious weeknight cobbler.
Hubby has Celiac Disease, so anytime I can make a recipe that is gluten free and the rest of the family can't tell the difference-- that's a win in my book!
I grew up eating cobblers, and I love how easy it is to throw this together with just a few ingredients. The recipe is so simple and I really do love the addition of nutmeg to this recipe to give it an added bit of unexpected flavor. I like my peach cobbler with the skin still on, but you can peel your fruit before slicing it if you wish.
Gluten Free Peach Cobbler Recipe:
8 peaches, sliced
2 tbsp sugar
1 tsp nutmeg
1 c. Bob's Red Mill GF 1:1 Flour
1 c. Almond Flour (I use this brand)
1 tbsp baking powder
1 tsp salt
2/3 c. sugar
1/2 c. butter, melted
1 c. almond milk
Preheat oven to 375 degrees F. Toss peaches with sugar and nutmeg and placed them in your cast iron skillet (or casserole dish). Mix the cobbler topping ingredients together in a bowl until it forms a wet dough. Use a spoon to placed large spoonfuls of the dough on top of the peaches (the topping will spread out as it bakes). Bake for 50 minutes to 1 hour until the topping is browned. Let cool for 10 minutes before serving. TIP: If your peaches are really juice, add 2 tbsp of cornstarch to the sliced peaches to prevent a runny cobbler.
When this comes out of the oven the topping will have a biscuit sort of consistency and you get a nice crunch on the top. The fruit is ooey gooey goodness on the bottom.
Top with your favorite whipped cream and vanilla ice cream and this is a perfect ending to any meal at home.
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