Gluten Free Peach Pecan Cobbler
Well heavens to Betsy and lord have mercy y’all, this cobbler is sweet as a peach. And gluten free to boot. I’ve got some big news with this recipe today y’all: The Salted Cookie is moving South! That’s right. After 13 years as a wicked pissah Bostonian, I’m packing up and I’ll be gone to Carolina in my mind … but also really moving to North Carolina. So I’m starting to practice my southern baking skills with this Gluten Free Peach Pecan Cobbler to start to fit in down south. This dessert is packed with juicy cinnamon sugar covered peaches, and topped with a crunchy pecan cobbler crust that is gluten free for everyone to enjoy!
If there’s one thing I know that I’m going to love about living in the south it’s the delicious food. Not to mention the fact I can get rid of half of my winter coats, boots and freely throw my snow shovels into the streets of Southie before I leave. Goodbye blizzards! Sayonara snow emergencies and parking wars. The only use for a beach chair in the south is to sit and enjoy the sun. Hello sweet tea and bo-berry biscuits. And cobbler. Lots, and lots of peach cobbler. Or as we say in Boston, wicked fahkin good cobblah, kid.
I love cobbler of all flavors, shapes and sizes. We used to eat at the character buffets at Disney World on vacation growing up, and they always had cobbler, no matter if it was a breakfast, lunch or dinner buffet. I had a giant bowl of fresh eastern peaches that I needed to use last weekend, and had a bunch of my parents friends down the Cape, so decided to test out my Southern baking skills. My mom has a gluten allergy, so I’m always searching for new delicious recipes that don’t “taste gluten free.” And mercy me, I hit the jackpot with this recipe.
There are two things that make a good cobbler: a fruit filling that’s not too gooey or watery, and a flavorful crunchy topping that is plentiful and not bland. Because you want every fork-full to have plenty of both the sweet fruit and crunchy topping in each bite. I used Trader Joe’s all-purpose flour for this recipe, but you can also experiment with gluten-free pancake mix if you can find that too. I added the pecans into the crust for Southern charm and they had such great flavor and crunch when they got all nice and toasty in the oven. The house smelled heavenly when this was cooking.
And of course, you can’t have warm peach cobbler without topping it with a scoop of fresh vanilla ice cream. I was mesmerized by the ice cream rivers dripping between the cobbler as I shot this recipe. Your taste buds are going to be saying gimme some sugar with each delicious hot and cold bite! As you can tell, I still need to work on incorporating southern sayings into my everyday vernacular. I remember being a young freshman in college forcing the word “wicked” into every other sentence, and now it just rolls off the tongue like ordering my lahhge hot regulah at Dunkies every morning.
You can catch more flies with honey, but you’ll never find a more wicked delicious dessert than this Gluten Free Pecan Peach Cobbler, y’all.
Gluten Free Peach Pecan Cobbler
Yield: 9 Servings
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Ingredients:
- 5 large Eastern Peaches, sliced
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 2 teaspoons melted butter
- 2 cups all-purpose gluten free flour
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons butter, melted
- 1/2 cup milk
- 1/2 cup old fashioned oats
- 1/2 cup light brown sugar
- 1 cup pecans chopped
- 1 teaspoon cinnamon
- 3 tablespoons chilled butter, cut into small pieces
Directions:
- Preheat the oven to 375 degrees F. Grease a 9x9 glass baking dish with non-stick spray and set aside.
- To make the peach filling, slice 5 large eastern peaches into even slices (about 1/4 inch thick). Mix together the granulated sugar, cornstarch, and cinnamon in a large bowl. Toss the peaches in melted butter and then top with the cinnamon sugar mixture until evenly coated. Set aside.
- In another mixing bowl, to make the topping whisk together the gluten-free flour, cinnamon, cornstarch, baking powder, baking soda, and salt. In a small bowl whisk together the milk, melted butter and light brown sugar. Use a large wooden spoon to slowly incorporate the wet and dry mixtures together. Fold in the chopped pecans and old-fashioned oats until evenly distributed and the mixture is crumbly.
- Pour the peach filling into the bottom of the prepared baking dish. Use your hands to evenly crumble the cobbler topping over the peaches, covering the filling entirely. Top with the remaining chilled butter pieces.
- Bake at 375 degrees F for 30 minutes or until the top is lightly golden. Serve warm with a scoop of vanilla ice cream on top. Enjoy!