Gluten-free Peach Cobbler #recipe from author @DarylWoodGerber

From Daryl aka Avery:

Peaches are still in season! Yay. But not for much longer. I was at Costco and saw a box of peaches for $8.99. Now, I'm not big on buying huge boxes of fruit for little old me. It spoils too quickly, but I touched one of the peaches and they were ripe and ready to go. How could I resist? I love peach anything: peach pie, peach ice cream, peaches and cream, peaches with my cereal. If I bought the box, I would feast for a week on peaches. 

So I did.

And the first thing I made was peach cobbler. There's nothing pretty about cobbler except laying out the fruit and the moment you put it in the oven. When it comes out, the dish is splattered. When you serve it, it oozes everywhere. I don't know how to fix this. If any of you have a suggestion, I'm ready to listen!

In the meantime, sloppy gets the job done, and the flavor is terrific. If you don't like nutmeg, leave it out. It definitely gives this cobbler a tang!

Note: if you don't eat the whole cobbler on the first day, I have to admit that the topping gets a little sluggish. So be prepared to feast and feast fast!  Or simply remove the topping and feast on the peaches for two to three days more (see picture at the end). They are great with whipped cream.

So, do you shop at big box stores? Which is your favorite? I find whenever I go to Costco that I buy too much, but I always use whatever I buy. How about you?

Gluten-free Deep-dish Peach Cobbler

For the filling:

5 fresh peaches, peeled, pitted and sliced

2 tablespoons sugar

2 tablespoons brown sugar

1 teaspoon tapioca flour

1/2 teaspoon cinnamon

1/4 teaspoon ground nutmeg

For the cobbler topping:

½ cup sweet rice flour

½ cup tapioca flour

1½ teaspoon baking powder

¼ cup milk

¼ cup butter, melted

1 teaspoon vanilla extract

1 tablespoon sugar

1 tablespoon sugar + ½ teaspoon cinnamon, to sprinkle on top

Whipped cream, if desired

Preheat the oven to 375°F.

Peel and slice the peaches. Set them in scalloped rows in a deep-dish pie plate.

In a small bowl, mix sugar, brown sugar, tapioca flour, cinnamon and nutmeg. Sprinkle over the peaches.

In a medium bowl, combine the sweet rice flour, tapioca flour, baking powder, milk, melted butter, vanilla, and 1 tablespoon sugar. It will be crumbly. Sprinkle over the peaches.

Combine the remaining tablespoon sugar with the cinnamon and sprinkle over the batter.

Bake for 25 - 35 minutes until a toothpick inserted into the pastry comes out clean.

Just the peaches with a little bit of the topping. Lots of whippped cream.

Savor the mystery!

*

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