It’s been a long while since I made a Peach Cobbler. My son requested one for Christmas and I happily obliged. The thing is, I’m transitioning my diet to completely gluten free. So I couldn’t be lazy and had to make my crust from scratch.
I tweaked my regular recipe and swapped out the all purpose flour for gluten free measure for measure flour. This was my first time making a gluten free pie crust, and I must say that it turned out delicious. The only thing I’d do different next time is roll out the crust a little thinner because gluten free anything tends to be a little thicker than the gluten version in general. I was nervous about how my son would feel about my Gluten Free Peach Cobbler. But he’s already eaten half the pan so it’s safe to say that it’s a hit.
Quick note, you can swap out the gluten free flour for regular all purpose flour without making any other changes to the recipe. I swapped out a third of the cane sugar for brown sugar to make the juice a little more gooey. If you’d like a thinner juice then just use cane sugar. I also bake uncovered to let some of the juice cook out. If you’d like to retain more of the juice, then bake covered and uncover for the last ten minutes to allow the crust to brown.
Speaking of browning, I noticed that gluten free dough doesn’t brown as well as regular dough. So halfway through baking I ended up washing some egg whites across the dough to help with browning. You can do this before putting the Peach Cobbler in the oven. But feel free to leave out the egg white if you don’t eat eggs. A stand mixer can be used to make the dough if you don’t feel like making it by hand. I actually used my Kitchenaid Stand Mixer.
Lastly, you can swap out the frozen peaches for fresh or canned. You may also use other fruits such as granny smith apples or blueberries. Make the recipe yours. Now let’s get to that Peach Cobbler Recipe…
Southern Peach Cobbler With Gluten Free Crust
- 2 cups gluten free flour
- 1 tsp salt
- 1/2 cup butter
- 5-8 tbsp cold water
- Preheat oven to 375 degrees.
- In a large bowl, mix flour and salt with a fork.
- Fold in 1/2 cup of butter with a mixing spatula. Add water and mix until dough is formed.
- Split dough in half. Roll out the first half and press into the bottom of a cast iron skillet, pie plate or small baking dish.
- In another large bowl, mix peaches with cinnamon, nutmeg, vanilla extract and lemon juice.
- Add melted butter, cane sugar and brown sugar. Stir well until the juice thickens. For a thicker juice you may add a teaspoon of flour.
- Pour the mixture into the pie crust.
- Roll out the other half of dough and cut into about 12 strips.
- Cover the filling with the strips of dough in a lattice pattern. Brush the dough with the egg white to help it brown better.
- Bake uncovered for 40-50 minutes or until crust is brown. Cover with aluminum foil if you'd like to retain more juice. Then uncover for the last 10 minutes to let it brown.
- Let cool for 10-15 minutes before serving.
- The gluten free flour can be swapped out for regular all purpose flour without making any other changes to the recipe.
- You can substitute frozen peaches for fresh, or canned.
- You may also substitute the peaches for other fruits, like granny smith apples or blueberries.
- A stand mixer can be used to make the dough if you prefer.
- Serve with vanilla ice cream or whipped topping