Peach Cobbler {Grain & Dairy Free}

When making cobblers, my preferred method is to use a traditional drop-biscuit crust. Some people say the biscuits on top look like cobblestones, which may be where the name “cobbler” comes from. But regardless if that is true or not, the biscuits form golden brown molds that are crisp on the outside and soft and flaky on the inside. All of that over a layer of thick, bubbly, sweetened peaches 🙂 Mmmm…..

 

Helpful Hints

-Fresh, ripe peaches work the best for this recipe.

-Since peaches vary in sweetness, adjust sugar as needed.

-The method below is what works best for me. I start the biscuits, make the filling, then finish the biscuits. If you prefer, you can make the filling first then the biscuit topping.

-If you don’t want to boil the peaches so the skin slides off easily, you can peel them with a potato peeler.


Peach Cobbler
 
Ingredients
Biscuit Crust
  • 2 C + 2 Tbsp. blanched almond flour, Honeyville brand works best
  • 1 C arrowroot flour or tapioca flour
  • 1½ t. grain free baking powder
  • ½ t. xanthan gum (or an additional egg white)
  • 2 T sugar or palm sugar
  • 1¼ t. salt
  • 5 T Earth Balance (vegan) butter
  • 2 eggs
  • ¼ C Buttermilk (mix ¼ C milk alternative with ¼ t white vinegar)
Peach Filling
  • About 5 large or 10 small firm, ripe peaches (or 4 Cups after peeling and slicing)
  • juice of ½ lemon
  • up to 1 C palm sugar or granulated white sugar, to taste + 1 Tbsp. extra for sprinkling (I have also successfully used ¼ C of Maple Syrup)
  • 3 Tbsp. arrowroot flour, tapioca flour, or cornstarch
  • ½ tsp. ground cinnamon + 1 Tbsp. extra for sprinkling
Instructions
  1. Start by preheating the oven to 400 degrees and set a large pot of water on the stove to boil. Place another pot right next to it with cold water... we'll come back to this.
  2. Let's start the biscuits. Stir together the milk alternative (I used SO Delicious coconut milk) and vinegar. Let stand.
  3. Stir together the almond flour, tapioca flour, baking powder, xanthan gum, salt, and sugar until well combined.
  4. Add in the butter and cut in with a pastry cutter (a fork will work also) until well blended. We will finish the biscuits in a minute.
  5. By this time the water should be boiling. Drop your peaches in the boiling water for 30 seconds (will take longer if your peaches are not ripe) then transfer to cold water (to stop the cooking process).
  6. The skins should now easily slip off the peaches. So, take off the skins, cut peaches in half, take out the stone, and cut into large wedges.
  7. Transfer peaches to a large bowl and squeeze in the lemon juice to stop discoloration.
  8. In another bowl, mix together the sugar, arrowroot or cornstarch, and cinnamon. Sprinkle the mixture over the fruit and gently toss to combine. Pour fruit into a deep 8 or 9 in. pie pan.
  9. Back to the biscuits: Finish them off by stirring in the "buttermilk" and eggs. Using wet hands, Tear off little pieces of the biscuit batter and drop onto the peaches until it is fully covered.
  10. Slightly flatten the biscuit topping with the palm of your hand.
  11. Sprinkle with cinnamon and sugar.
  12. Bake for 10-15 minutes or until nicely browned. Loosely cover with foil and continue baking 10-20 minutes, or until filling is thick and bubbly.
  13. Serve with dairy free ice cream. Yum!!!



 

 

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