Gluten Free Peach Cobbler

 

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circa 1850-1865 from U.S. National Archives

 

 

Cobbler is an amalgam of European tradition and American ingenuity. According to the food historians, cobbler (peach, apple, plum, cherry, etc.) originated in the American West during the second half of the 19th century. It was a deep-dish thick, quick crust filled with whatever fruit (fresh, canned, dried) was on hand.

Necessity required westward-bound pioneer cooks to adapt traditional oven-baked pie recipes to quick biscuit treats that could be cooked in Dutch ovens. 

The Barnhart Dictionary of Etymology (p. 184) states, “American dictionaries, word history books and food history reference sources generally agree the term cobbler, as it applies to a fruit dessert covered with rough biscuit dough, originated in the American west in the middle of the 19th century.”

 

 

2 29-ounce cans sliced peaches in syrup

(drain and reserve 1 cup of syrup)

1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
1 cup cane sugar
1 cup Bob's Red Mill Gluten-free All Purpose Flour
1 3/4 teaspoons Rumford Baking powder
1/2 teaspoon salt
1 large egg
6 tablespoons unsalted butter (melted)
2 tablespoons Almond milk
1/2 teaspoon McCormick vanilla extract
1 tablespoon cane sugar mixed with 1/2 teaspoon ground cinnamon for topping

 

Preheat oven to 350°

Drain sliced peaches in a large mesh sieve and reserve 1 cup of syrup. Place drained peaches in mixing bowl. Sprinkle with cinnamon, nutmeg and cornstarch and stir to blend. Pour in 3/4 cup of the reserved syrup and stir to blend. Pour peach mixture into an 11 x 7 baking dish.

In a separate bowl whisk sugar, gluten-free flour, gluten-free baking powder and salt until thoroughly combined. Add remaining 1/4 cup reserved peach syrup, egg, 4 tablespoons of the melted butter (reserve 2 tablespoons to drizzle over batter,) milk and vanilla. Beat until blended.

Use a tablespoon to evenly spoon batter over peaches. Drizzle reserved melted butter over peaches. Sprinkle with 1 tablespoon sugar mixed with 1/4 teaspoon cinnamon.

Bake 35 to 40 minutes or until batter is golden brown. Cool before serving -- sauce thickens as cobbler cools.

 

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