Wednesday, April 20, 2011

Peach Cobbler, Gluten Free and Vegan

This is my Aunt Jamie's beloved peach cobbler recipe from my childhood (with a few alterations of course). The last time I spoke to her she said "it's called Poor Man's Cobbler", and I said "no, it's called Aunt Jamie's Cobbler, it says so right here in my cookbook." :)
I have been playing with different flour blends and am still perfecting it, but I have found it's better to go very light on the starches. I hope this cobbler makes you feel as happy on the inside as it does me!

1/2 c Margarine
1 c Sugar
1 c Soy milk
1 c Gluten free flour blend
1 t Salt
1 1/2 t Baking powder
1 Pinch of baking soda
1/2 t Cinnamon
1 Quart canned peaches (or other desired fruit)- drained

Preheat oven to 350. Put the margarine into a medium sized casserole dish and place it in the preheating oven to melt.

Mix together the sugar, soy milk, flour blend, salt, baking powder, baking soda, and cinnamon.

Once the margarine is melted, remove dish from the oven and pour in half of the batter. Pour in the peaches, then pour the remaining batter over that.

Bake for 1 to 1 1/2 hours, until dough rises up to cover the peaches and is golden brown. (Depending on what your specific gluten free flour blend is, it may not turn golden brown, but it will look dry on top and will be fluffed up over the peaches).


Laura said...

Hi there,
Just stumbled upon your blog and think I may be trying your cobbler recipe but substituting the soy with rice milk and a mix of fresh blueberries and peaches. All of your recipes look great, glad I found your blog!

FoodAllergyMom said...

Hi Laura. Thanks for stopping by, and thank you for the compliment! Blueberry peach cobbler sounds AMAZING! I think I might have to try that now too. :)

Anonymous said...

read the others but am trying yours simple, easy and I'm sure good, will let ya know.. thank you

Zane's Mommy said...

Does the GF flour blend have to have a x-gum in it? Thanks

FoodAllergyMom said...

I think that because of what this recipe is you should be fine without the xanthan gum. It may be a little drier and crumblier, but you have peaches and sauce to make up for dry, and crumbly is still tasty. Right? :)

Mary@FitandFed said...

Your recipe is the first one I've seen where the batter (or at least part of it) starts out below the peaches. Interesting. Must make the batter very peachy by the time it's risen up through the peach layer. Looks yummy!

FoodAllergyMom said...

Hi Mary. It is peachy and delicious. Thanks for stopping by!