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This is my version of the old-fashioned peach cobbler my grandma used to make only modified gluten/wheat free and using Powdered Stevia instead of white sugar. Who doesn't love peach cobbler anyway?
Making gluten/wheat free pie crust is a bit of a challenge. It's a lot easier when you press the crust into your pan. I had to make another batch of dough to add more to the top and did roll it out and cut into strips. I used a spatula to lift the dough off the counter. It may not be the prettiest cobbler crust but it sure tastes yummy!!! Especially with Almond Milk Vanilla ice cream on top! 🙂
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Ingredients
- Peach Cobbler Crust
- 2 1/2 cups Bob Red Mills all-purpose gluten/wheat free flour
- 3 tablespoons powered Stevia from Sugar In The Raw at HEB
- 1 teaspoon salt
- 1 cup butter cold
- 1 egg
- 1/4 cup cold water
- Filling:
- 3 pounds fresh peaches - peeled pitted, and sliced
- 1/4 cup lemon juice
- 3/4 cup orange juice
- 1/2 cup butter
- 2 cups powdered Stevia
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 tablespoon arrowroot for thickening
- 1 tablespoon stevia
- 1 tablespoon butter melted
Ingredients
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Instructions
- In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Roll out half of the dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering the bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
- In a large saucepan, mix the peaches, lemon and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and arrowroot; mix into peach mixture. Remove from heat, and pour into baked crust.
- Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
- Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.
Recipe Notes
