Gluten Free Peach Cobbler
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! 🙂
Ingredients
  • Peach Cobbler Crust
  • 2 1/2cups Bob Red Mills all-purpose gluten/wheat free flour
  • 3tablespoons powered Steviafrom Sugar In The Raw at HEB
  • 1teaspoon salt
  • 1cup butter cold
  • 1 egg
  • 1/4cup cold water
  • Filling:
  • 3pounds fresh peaches – peeledpitted, and sliced
  • 1/4cup lemon juice
  • 3/4cup orange juice
  • 1/2cup butter
  • 2cups powdered Stevia
  • 1/2teaspoon ground nutmeg
  • 1teaspoon ground cinnamon
  • 1tablespoon arrowroot for thickening
  • 1tablespoon stevia
  • 1tablespoon buttermelted
Instructions
  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Roll out half of the dough to 1/8 inch thickness. Place in a 9×13 inch baking dish, covering the bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
  3. 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.
  4. 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.
  5. Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.
Recipe Notes

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