Wednesday, October 2, 2013

Quick & Easy GF Peach Cobbler...

...sshhhh, it's gluten free!

On a whim I bought a 4 pound bag of organic frozen peaches at Costco as Baby M was craving peaches and enjoyed one whole bowl full...but then they just sat in the freezer:/

So I opted to try a new peach cobbler recipe utilizing frozen peaches (so it can be enjoyed year round)...

...and giving Pnut an opportunity to help, which she loved- this recipe is great for little helping hands:)

Quick & Easy GF Peach Cobbler- adapted from Cooks Illustrated.

2 pounds frozen peaches (start thawing approx 2 hrs beforehand)
1/4 cup granulated sugar
1 tsp arrowroot
1 Tbsp lemon juice from 1 lemon
pinch of table salt  

Bisquit Topping:
1 cup Bob's Red Mill GF Bisquit & Baking Mix
3 Tbsp granulated sugar, plus 1 additional teaspoon
5 Tbsp unsalted butter, cold & cut into 1/4 inch cubes
1/3 cup plain whole milk yogurt

1. Adjust oven rack to lower middle position & heat oven to 425 degrees.
2. For the filling: Defrost peaches completely in colander.  Gently toss peaches with sugar in large bowl; let stand for 30 mins, tossing several times.  Drain peaches in colander set over large bowl.  Whisk 2 Tbsp of the drained juices (discard extra), arrowroot, lemon juice & salt together in small bowl.  Toss peaches with juice mixture and transfer to 8-inch-square glass baking dish.  Bake until peaches begin to bubble around edges, approx 15-20 ins.

3. For the topping: While peaches are baking, in food processor, pulse GF baking mix with 3 Tbsp sugar to combine.  Scatter butter over and pulse until mixture resembles coarse meal, about 10 1-second pulses.  Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed.  (Don't overmix dough or bisquits will be tough.)  Break dough into 6 evenly sized but roughly shaped mounds and set aside.

4. To assemble & bake: When peaches bubble around edges, remove baking dish from oven and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch).  Sprinkle each mound with portion of remaining 1 tsp sugar.  Bake until topping is golden brown, about 18 minutes.  Cool cobbler on wire rack until warm, about 20 minutes; serve with ice cream:)

***This recipe was not originally GF- I subbed and it came out great!

Scooping peaches and a bisquit in each bowl with a dollop of ice cream was delish- I had hoped to make ice cream but it didn't I'm planning to make this again, with my homemade ice cream!

Thanks for stopping by & let me know if you would like the ingredients for a non-GF version- no judgment!

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