It took a few trials, but I created a gluten-free peach cobbler that my family loves – and believe me, my children have high expectations when it comes to desserts. As we honor our fallen veterans and welcome summer with Memorial Day Weekend, here is a delicious peach cobbler that family and friends will love.
Ingredients for Peach Combo
- About 6 large peaches, sliced
- 3 Tablespoons of granulated sugar (I use organic)
- 1.5 Tablespoons of Arrowroot Powder (you can use cornstarch – if so, use only 1 Tablespoon)
- 1 Tablespoon of lemon juice
- 2 teaspoons of vanilla extract (homemade vanilla extract is the best! Find my DIY Vanilla here)
- 1/2 teaspoon cinnamon
Ingredients for Cobbler Biscuit
- 2 large eggs
- 3/4 cups of Almond Flour
- 1/2 cup of Coconut Flour
- 1/4 cup of white sugar
- 1.5 teaspoon of baking powder
- 1/4 teaspoon salt
- 1/4 cup Coconut Oil (melted)
- 3/4 cup of Heavy Cream
Preheat oven to 350 degrees. Grease an 8×11 dish.
Mix in a large bowl the peach combo ingredients. It will look a little watery, as this will help the biscuit mixture when baking. Arrange the peach combo on the bottom of the pan. Do not layer it too high. It should be one single layer of peaches. Set this aside while you make the cobbler biscuit.
In another mixing bowl, combine the almond flour, coconut flour, sugar, salt, and baking powder. Beat the eggs. Stir the beaten eggs, melted coconut oil, and heavy cream. It will become a thick batter. (Much thicker than the look of pancake mix.) Spoon the batter onto the peaches in drops.
Bake the peach cobbler for 35-45 minutes on the center rack. If the cobbler browns too fast, cover it with the metal tray. The cobbler will be finished when the biscuit turns golden brown, and the peach mixture is bubbling with a thick jam texture.
Remove the cobbler from the oven and cool it for a couple minutes. It can be served immediately warm or later after it is cooled off. Whipped cream and/or ice cream is a great addition to this dessert. Enjoy!