Gluten-Free Texas Peach Cobbler
Texas Peach Cobbler
Texas peaches are everywhere during the summer. You can get them at the grocery store. Find them at the farmer’s markets. Or even go and pick them yourselves in Fredericksburg.
They are one of my favorite summer fruits. I love all the summer fruits, but the peaches are amazing. One of the hardest and challenging things for me over the years has been to make a really good clean eating gluten-free peach cobbler with these amazing Texas peaches.
It’s not the filling part that is hard, but the crust. I’ve tried so many different recipes. Do I want it to be biscuity, doughy, or cake-like? What is right for me?
I worked on a gluten-free stuffing for so many years before I got it right. And I’m so proud of that. So I wanted to come up with a tried and true peach cobbler recipe, too. This one is getting pretty close, but don’t be surprised if I update it again. But I did really like it this time around!
Preparing the Peach Filling
So preparing the peaches is kind of a lot of work. For about four cups of peaches peeled and cut, we used a little over three pounds of raw peaches. Texas peaches are small so, like I said, it is alot of work to prep them. And we let them get really juicy. And very ripe so it might be really messy, too.
But worth it. 🙂
Start boiling some water to get the skins off. When the water is boiling, carefully drop the peaches into the water for about two minutes. Then drain them and put them into an ice water bath and let them cool down.
Then you can easily peel off the skins. But because some were super juicy, it wasn’t as easy to cut them up. So I peeled off the skins and made cuts but ended up tearing off the peach flesh for some. We ended up with alot of peach juice. And it was wonderful in the cobbler.
Add in a little lemon juice, cornstarch and organic raw sugar next (we like Wholesome Sweet). And the peach filling is done. Put that mixture into a 9 x 9 baking dish.
Making the Topping
Like I said before, one of the hardest recipes to come up with was a peach cobbler topping that I personally really liked.
This time I tried my go-to gluten-free blueberry muffin mix but cut in half. I used coconut milk creamer instead of water. And coconut oil instead of ghee. We didn’t use the eggs or vanilla. But did still sprinkle it with raw turbinado sugar.
The dough was thicker and I took chunks of it and pushed them into the peach filling. Then baked it for about 40 minutes. It came out kind of like biscuity on top and soft in the peach mixture. This one I really liked.
Look at how bubbly and delicious that cobbler looked… it was awesome!
Then we enjoyed it with NadaMoo organic, gluten-free, and vegan vanilla ice cream! So yummy.
Gluten-Free Texas Peach Cobbler
One of the hardest things for me over the years has been to make a really good gluten-free peach cobbler with these Texas amazing peaches. But I really liked this one!
- 1 cup GF all-purpose flour (Bobs Red Mill with no xanthan gum)
- 1 tsp guar gum
- 1 tsp aluminum-free baking powder
- 1/2 tsp salt
- 1/4 cup coconut oil, melted but not hot
- 1/2 cup organic raw cane sugar
- 1/3 cup So Delicious coconut creamer, or filtered water
- 1 tbsp organic raw turbinado sugar for sprinkling on top
- 3+ lbs Texas peaches (4 cups after boiling, peeling, and slicing)
- 2 tsp lemon juice
- 2 tbsp cornstarch
- 2 tsp organic raw cane sugar
Preheat the oven to 350 degrees F.
Bring a large pot of water to a rolling boil, then add the peaches for two minutes.
Strain the peaches into a colander. Then place in an ice water bath. After a few minutes of letting the peaches cool down start to remove them. Peel the skins off and discard. Cut the peaches into slices and place into a bowl or large Pyrex measuring cup.
Add the cornstarch, lemon juice and sugar to the peaches and all their juice. Mix well and then transfer to a 9 X 9 baking dish.
Prepare the batter topping by mixing together the flour, baking powder, salt, sugar, and guar gum. Add the melted coconut oil and coconut milk creamer. Mix together until well combined.
Tear chunks of the batter and place into the peach filling leaving spaces in between each. Sprinkle with the raw turbinado sugar. Bake for about 40 minutes. The peach mixture should be bubbly and the batter should be done (toothpick comes out clean).
Let cool for awhile before enjoying.