Last weekend I wanted to make gluten free peach cobbler for movie night with friends, something I expected to be a quick throw together dessert. Well, first off, it turned out to be NOT SO easy to find a simple recipe. I mean, peach cobbler with gluten has at least a million recipes with 10 or less ingredients all over the Internet. Why does gluten free have to be so complicated. Plus, gluten free can be SO expensive. I didn’t want a complicated recipe with all kinds of exotic ingredients that cost an arm and a leg. I wanted peach cobbler not gold cobbler. Finally, I found a simple recipe by a teenager named Taylor. Of course it would take a male teenage–always looking for ways to cut corners–mind to come up with Best Gluten Free Peach Cobbler Recipe Ever! Let me remind you that I raised 2 boys so I can say that. If you want really simple, go on over to Taylor’s recipe. I, on the other hand, ended up with another issue. Bad peaches.
I asked my hubby to pick up some of the ingredients including the peaches, and he came home with crumbly peaches that tasted like cardboard. So irritating that it’s August 1st and the grocery store is selling peaches that belong in the trash. I considered sending him back to the store for a refund, that’s how bad the flavor of the peaches. Instead I cut them up and thought about how I could flavor them up a bit. Long story short, I modified Taylor’s recipe to deal with bad peaches you don’t want to waste, and here’s what I came up with. By the way it looks mushy in the picture and it is a bit, but it’s delicious.
6 peaches (We prefer more peaches in our cobbler)
1/4 cup sugar
1 tsp cinnamon
1/8 tsp ginger
1 cup gluten free flour mix (I used Betty Crocker)
1 cup sugar
3/4 tsp cinnamon (I always add more cinnamon)
1/8 tsp ginger
1/4 tsp salt
1/2 cup COLD butter
1. Preheat to 375. Mix peach ingredients and place in smaller sized baking dish.
2. Mix GF flour, sugar, cinnamon, ginger, and salt.
3. Add butter with pastry blender until crumbly.
4. Spread dough mix over peaches and bake for 45-50 minutes.
And follow Taylor’s advice and serve with vanilla ice cream.