Gluten free Peach Cobbler (df option)

Ingredients

Cobbler Topping

• 1½ cups gluten-free all-purpose flour
• ⅓ cup coconut sugar
• 1 tsp baking powder
• ½ tsp cinnamon
• ¾ cup almond flour
• 1 egg
• ½ cup milk (such as vanilla almond milk)
• ¼ cup cold butter (or dairy-free alternative)
• Pinch of salt

Peach Filling

• 2 cups fresh sliced peaches
• 2 cups frozen peaches, defrosted
• 1 tbsp tapioca starch (or cornstarch)
• ¼ cup maple syrup
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 400°F (200°C). Lightly grease an 8×8-inch baking dish.
2. In a medium bowl, combine the fresh and defrosted peaches with the tapioca starch, maple syrup, and vanilla extract. Toss to coat evenly. Pour the peach mixture into the prepared baking dish.
3. In a large mixing bowl, whisk together the gluten-free flour, coconut sugar, baking powder, cinnamon, almond flour, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk the egg and milk together, then add to the dry mixture. Stir until just combined.
5. Divide the dough into four equal portions and gently shape each into a 3-inch round patty. Place the patties evenly on top of the peach filling.
6. Bake for 25 minutes, or until the biscuit tops are golden brown and the filling is bubbling.
7. Let cool slightly before serving warm and with vanilla ice cream 🙂