Nothing says summer to me like cobbler. In fact, I actually prefer cobbler to cake or pie most of the time. So when we found out hubs was gluten intolerant, I knew cobbler had to be on the list of stuff I learned how to make. This was my first attempt and it was marvelous. Fed it to the whole family around for the reunion and nobody knew the difference. When it comes to gluten free cooking, there is no higher compliment. Please excuse the iPhone pic. I was cooking away from my camera.
- 2 large cans of peaches (1 drained, 1 undrained)
- 1/2 cup sugar divided
- 1 stick (1/2 cup) unsalted butter, melted
- 2 cups GF self rising cobbler mix (1/2 cup sorghum flour, 1/2 cup brown rice flour, ½ cup sweet rice flour, 1/2 cup regular rice flour, 2 tsp xanthan gum, 1 Tbsp baking powder)
- 1/2 tsp salt
- 1 cup skim milk
1. Preheat to 375 with rack in middle position. Add the stick of butter to your 9×13 baking dish and let it melt while the oven is preheating.
2. Mix the sugar, salt, cobbler mix and milk until it forms a smooth batter, like pancake batter.
3. Pour the batter into the baking dish over the butter. Don’t stir.
4. Add both cans of peaches. Again, don’t stir.
5. Cook until cobbler is bubbling and top is golden brown, about 40-45 minutes. Cool in pan until warm.