Last week, I found a roadside market where they were selling fresh fruits and vegetables. They had the best smelling peaches I have found in a very long time. Today, I decided to use the peaches to make a gluten free home made peach cobbler. Oh, was it ever good!
Here is the recipe so you can make one for yourself:
Gluten Free Peach Cobbler
6-8 fresh ripe peaches (about 2 to 2.5 cups canned or frozen)
4 tablespoons butter
1 cup sugar
3 Tablespoons cornstarch
1-2 teaspoons cinnamon
1 cup water or milk
1/2 cup sugar
6 tablespoons butter
1 cup Pamela’s Baking & Pancake Mix
Peel and slice the peaches. Put them in a medium saucepan with 4 tablespoons butter, the corn starch, and the cinnamon. Stir until sugar is mixed in well with the sliced peaches. Cook on medium heat until peaches are hot and the corn starch has thickened the sauce in the pot.
Meanwhile, melt the 6 tablespoons of butter and pour it into the bottom of an 8X8 inch pan. Mix together the water or milk, the 1/2 cup sugar, and 1+cup of Pamela’s Baking and Pancake Mix. Mix well, and pour the batter over the melted butter. DO NOT STIR. Pour the peach mixture over the batter in the pan. DO NOT STIR. Put the pan into a preheated 400° oven. Bake for 30 minutes, or until golden brown. I like to sprinkle mine with a little bit of sugar before baking.
This recipe works with just about any fresh fruit. What is your favorite?
Mmm, looks good!
Hi Karen,
I would really love to try your recipe tonight since I have fresh peaches to use, and your recipe looks wonderful and easy, however, I just have one question… you mention corn starch in the directions, but not in the ingredient list… how much would I use. Thanks for a really nice recipe… can’t wait to try it.
oops! I forgot to add the cornstarch! I use about two tablespoons to thicken up the peach juices. If it doesn’t get thick enough, add another tablespoon and stir until thicker. Sorry about that!
I tried this recipe and my kids loved it. I have a 7 yr. old daughter who’s had gluten allergies since she was 2, so I am thankful too people like you out there who make my life easier so I can make all the yummy things for her too!
Thank you so much for sharing this recipe. It turned out delicious!!!
I am so glad you and your family liked this. We love it around here.
Hi Karen,
I am planning to try your recipe soon and it looks great. I just have a couple of questions. I don’t know if it is just a problem with my phone display or if the amount of PBM’s is showing as 1+ cup. Is it just 1 cup or should there be a certain consistency to the batter if to thin? Also, I am going to use apples and pecans in place of the peaches (with vanilla ice cream in the end..mmm…mmm). About how many cups of peaches do you end up with approximately for your recipe?
Thanks so much for your recipe,
Natalie
Natalie, I just saw this comment today, and to answer you, it’s about 2 cups + or – of peaches. If you are using apples, you may need to all a bit of water since they are not as juicy as peaches.
This is really a wonderful recipe to make when peaches are in season. I love Peach Cobbler and like that this recipe is gluten free.
It would be very nice to know how many cups of peaches, since fruit can come in varying sizes and in this case since it’s winter and I have some frozen peaches to use up, it would be helpful to know. Thank you for this yummy sounding recipe.
Christina, I just saw this comment today, and to answer you, it’s about 2 cups + or – of peaches.
My cobbler is in the oven! Looks amazing! Thanks for sharing this recipe! Blessings
We make this recipe every Fourth of July and serve it with a little bit of vanilla ice cream on the side. It is wonderful! Thank you for sharing it !!
Karen this recipe is fabulous! I cooked it last night and my family said it was the best they’ve ever had. Thanks so much! I plan to make it more and maybe substitute honey for the sugar. Have you ever tried that?
I have never tried making it with honey. If you try it please let us know how it turned out.
This is such an awesome recipe. My family likes it better than the glutinous version. I made the peach but I also made raspberry and cherry. If you make one with raspberries I suggest adding some lemon juice. It makes the raspberry flavor pop. Thanks so much for posting this, I’m still getting my bearings for gluten free baking since I’ve been diagnosed.
In the oven right now with snow giant peaches we picked yesterday. Thank you for an amazing recipe!