Wednesday, June 5, 2013

Peach Cobbler

Aside from ice cream, desserts weren't very common in my house growing up.  But in the summer my mother would often make us cobbler.  Even though we often went out in our area to pick wild blackberries and raspberries, the cobbler was always peach.

My mom's cobbler crust was slightly sweet, lightly crunchy on the top, and perfectly gooey inside near the fruit.  We all thought it was a special night when she pulled that beautiful cobbler out of the oven, and if we were especially lucky, she'd top it with a small scoop of ice cream too.

This recipe is very similar to my mother's, but so I could enjoy it too, it's made with a rice flour blend and completely gluten free.  While fresh peaches are best, you could also use well drained canned peaches.

Peach Cobbler

3 tablespoons butter, melted
3 cups sliced fresh peaches
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup gluten free all-purpose flour
1/2 cup milk

Preheat oven to 350 degrees. Melt butter and pour into a 9x13 casserole dish.  Pour peaches into casserole dish.

In a large bowl mix together sugar, salt, baking powder, cinnamon, and flour.  Stir in milk until mixture is well combined.  Pour over peaches.

Bake for 45 minutes or until top is golden brown.

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