Gluten Free Peach Cobbler Recipes
SUGAR-FREE, GLUTEN-FREE, DAIRY-FREE PEACH COBBLER
Both my grandmothers made peach cobblers to die for: cake, crusted sugar, and peaches. Peaches in Florida were always perfectly ripened--the loose stone variety--juicy and tender. This is a reconstruction free of allergens. It's quite sweet if you have avoided sugar for a while but it's PERFECT for those just making the change. You can't even tell that this is sugar free. * A word on xylitol and erythritol. Some folks with IBS cannot that tolerate xylitol can usually use erythritol. Unlike maltitol or other sugar alcohols, xylitol is naturally derived from birch trees in a distillation process similar to soy sauce. So, if you don't have an issue with distillation (and those of you who drink any distilled alcohol or partake of soy sauce should not), then xylitol is a pretty cool sweetener. Truvia is pricier but a great choice for those with IBS. It's a blend of the stevia leaf and erythritol, another plant-derived sugar alcohol. Why do you care? Well...other sugar substitutes (Splenda, Equal, maltitol) are completely artificial and have various known and suspected negative health effects. ** For celiacs, I learned that many buckwheat flours are prepared on shared machines with gluten-containing grains. Run raw buckwheat kernals through a grain grinder or food processor to assure yourself of truly gluten-free flour.
Provided by alisaundre_8259944
Categories Dessert
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix and let stand: 2 cups sliced peaches or more (or apples or other fruit) 3/4 cups xylitol or truvia.
- Melt 1/2 cup non-dairy, soy-free Earth Balance in shallow baking pan.
- Combine: 3/4 cups buckwheat flour, 3/4 xylitol or truvia, 3/4 cup coconut milk, 2 teaspoons baking powder, pinch of salt.
- Drop batter into baking dish that contains the Earth Balance.
- Don't stir! Pour peaches on top.
- Bake 1 hour at 350 degrees or until bubbly and brown.
Nutrition Facts : Calories 304.7, Fat 9.9, SaturatedFat 8.8, Sodium 242.8, Carbohydrate 53.3, Fiber 3.5, Sugar 35.6, Protein 4.2
GLUTEN-FREE FRESH PEACH COBBLER
This may not be a cobbler, technically, but it is really good. A light but tasty batter. Real peaches. Little sugar. Gluten-free. Yum. Top with freshly grated nutmeg and whipped cream if desired.
Provided by Buckwheat Queen
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h4m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 7x5x2-inch baking dish with 1 teaspoon butter.
- Whisk sugar, brown rice flour, sorghum flour, potato starch, tapioca starch, powdered milk, baking powder, and nutmeg together in a bowl. Stir in milk until batter is the consistency of thin pancake batter. Fold in 2 tablespoons softened butter until just combined.
- Pour batter into the prepared baking dish. Place peaches gently on top in a single layer. Sprinkle vanilla sugar over the peaches.
- Bake in the preheated oven until top and edges are browned, about 45 minutes. Cool before serving, 4 to 5 minutes.
Nutrition Facts : Calories 397.9 calories, Carbohydrate 62.5 g, Cholesterol 40.5 mg, Fat 15.3 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 9.5 g, Sodium 244 mg, Sugar 32.8 g
GLUTEN FREE GRANNY'S PEACH COBBLER RECIPE
My Granny always told me that cobbler was easy, one cup of sugar, one cup of flour and one stick of butter...so what if you are gluten free. Does this same recipe apply. Absolutely, just use brown rice flour.
Provided by Sassy Red Chef
Categories Dessert
Time 35m
Yield 1 cobbler, 8 serving(s)
Number Of Ingredients 4
Steps:
- Prepare oven to 350 degrees F.
- Prepare peaches, par boil and let sit in ice. Remove skins, cut around the peaches and pull out the pits. Dice the peaces, should fill up a rectangular baking pan.
- In a medium bowl, add sugar and flour. Add butter at room temperature to the mixture, should be crumbly. Spread over peaches. Bake 350 untl the peach juice comes through the crumble, about 25 minutes.
- Serve with frozen yogurt or vanilla icecream.
Nutrition Facts : Calories 314, Fat 12.3, SaturatedFat 7.4, Cholesterol 30.5, Sodium 3.4, Carbohydrate 50.8, Fiber 2.6, Sugar 34.6, Protein 2.6
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- Preheat oven to 350 degrees F, and grease a 8x11 inch baking dish (a 9x9 inch pan would work as well).
- To save yourself another bowl to wash, you can stir together the peaches, 3 Tablespoons sugar, cornstarch, lemon juice, vanilla, cinnamon, and a pinch of salt right in the baking dish. Spread the fruit in an even layer.
- In a food process, or mixing bowl, combine the brown rice flour, tapioca starch, 1 Tablespoon sugar, baking powder, xanthan gum, baking soda and salt. Pulse or stir to blend the ingredients.
- Cut in the cold cubes of butter. If using a food processor, a few pulses should work. Otherwise, you can use a pastry cutter or two knives to cut the butter into small, pea-sized pieces.
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- Preheat oven to 350°F. Place peaches, brown sugar, cinnamon, and 1/4 teaspoon of the salt in a 12-inch cast-iron skillet. Cook over medium-high, stirring occasionally, until peaches release juices and slightly soften, about 5 minutes. Transfer mixture to a medium bowl; set aside. (Do not wipe skillet clean.)
- Add butter to skillet; melt over medium. Remove from heat. Whisk together egg, flour mix, milk, granulated sugar, baking powder, vanilla, and remaining 1/2 teaspoon salt in a large bowl until smooth. Pour mixture over hot melted butter in skillet (do not stir). Spoon peach mixture over batter.
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