Gluten-Free Fresh Peach Cobbler

I hit the sweet spot with this recipe – soft, sweet peaches, fluffy cake, all mingled together. And I helped empty my box of peaches a bit more….

Alistaire happily enjoyed the treat (and so did we all!). I figured if my little man did his first real hike (he did nearly 1/2 a mile on his own! before getting a ride in his backpack), he deserved a treat from Mommy.

I’ll take him hiking on his own whenever he feels like it! My back got a break for a little, before he wanted up in his cozy backpack. We had a laid back alpine ramble on the Pacific Crest Trail. A wildflower and lake kind of day!

Walking with my boys and thinking “Hey, it’ll be great when BOTH of you can hike long miles!” 😉 Monday was Alistaire’s 18 month appointment. He weighed in at 30 pounds, and is nearly 3 feet tall. Mr 90+ percentile…..

Fresh Peach Cobbler

Ingredients:

• 4 Tbsp Earth Balance Buttery stick (or butter)
• 1 cup all-purpose gluten-free flour
• ½ cup granulated sugar
• 1 tsp baking powder
• ½ tsp xantham gum
• ¼ tsp fine sea salt
• ¾ cup unsweetened rice milk
• 1 Tbsp ground flaxseed meal + 3 Tbsp water
• 1 tsp pure vanilla extract

Peach Filling –

• 2½ cups fresh peaches, sliced and cut into bite size pieces (4 to 5)
• ½ cup granulated sugar
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch fine sea salt

Directions:

Preheat oven to 375°. Place buttery stick in an 8×8″ baking dish, let melt as oven heats up.

Peal and pit peaches, cut and add to a bowl, toss with sugar and spices, set aside.

Whisk dry ingredients together in a medium bowl. Stir water into flax, let hydrate for 5 minutes, then whisk till smooth, add to milk. Add to dry, whisk until just mixed. Scrape batter into baking dish, on top of melted butter.

Pour peaches over batter, so entire dish has some. Bake for 45 to 50 minutes, until golden on top and the cobbler looks done.

Serve warm, let cool to room temperature, then cover tightly and refrigerate.

~Sarah