Ben really wanted me to make a peach cobbler. Prior to this, I had never made a peach cobbler. I have made other types of cobblers/crumbles, but never peach. But I figured, what the heck, I will give it a try. The peaches would probably go bad before we were able to eat them all anyways, might as well put them to good use.
One small detail I wasn’t aware of until I agreed to make said cobbler was that you actually had to peel the peaches. Peel peaches? I actually asked Ben multiple times if I could just skip the peeling part; I tried to convince him I found some recipes without them peeled. In reality, I didn’t find any that explicitly said use un-peeled peaches, I just found one that didn’t actually tell you to do it (probably because everyone knows you are supposed to, except me).
So I manned up and I peeled the furry little peaches. And guess what, it actually wasn’t so bad. I expected it to be a whole lot more difficult than it actually was. If peeling peaches is scaring you away from making a cobbler, don’t let the fuzzy fruit skins frighten you! My peaches were pretty ripe and I was easily able to peel away the skin with a paring knife.
The juicy peaches are accompanied by brown sugar, gluten free flour, vanilla and cinnamon. The filling smelled amazing! Once I poured the peaches into the pan, I was seriously tempted to lick the bowl. That, or just eat all of the peaches before they even made it into the oven. I thought the filling smelled great before going into the oven; after baking, it smelled incredible!
After the filling bakes, you top the filling with the crust. Although, I don’t know that it should technically be called a crust, since it only goes on top. Regardless of the name, it is delicious! The peach filling is so sweet, the crust really balances that out. I wouldn’t say the crust is savory, but it is certainly much less sweet than the filling. It is the perfect combination. Does anyone else thing the crust batter looks like oatmeal?
The final product was pure peachy goodness. I definitely recommend serving the cobbler warm, with a giant scoop of vanilla ice cream.
Ben was definitely happy that I made him peach cobbler and I was happy to discover it wasn’t nearly as difficult as I had enviosned it to be!
- 4 cups peeled and sliced fresh peaches – I used about 7 peaches
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 tablespoon gluten free all purpose flour
- 1 cup gluten free all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3 tablespoons brown sugar
- 4 tablespoons unsalted butter, cut into small pieces
- ⅔ cup buttermilk
- 1 tablespoon brown sugar, for topping
- Vanilla ice cream for serving
- Preheat the oven to 425 degrees F.
- Wash your peaches and (carefully) peel your peaches with a very sharp knife. Cut the peaches into slices.
- Place the sliced peaches in a greased baking dish and mix with with brown sugar, cinnamon, vanilla, and gluten free flour. Spread evenly in the baking dish and bake for 10 minutes.
- While the peaches are baking, combine all dry ingredients (gluten free flour, baking powder, baking soda, brown sugar) for cobbler crust in a bowl. Add the chopped butter to the dry ingredients with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add the buttermilk and stir to form a soft dough (it ends up being a bit more like cake batter than dough).
- When the peaches are done, remove the pan from oven and pour the dough evenly on top. Then sprinkle the top of your cobbler with the remaining tablespoon of brown sugar, and return to oven.
- Bake until the fruit is bubbly and crust topping is golden brown, about 20 minutes.
- Serve warm with ice cream.
Adapted from: Movita Beaucoup