This week my eyes were bigger than my tummy while shopping and I picked up too many delicious peaches. Of course they all ripened at the same time and I needed to do something with them quick. That was when I remembered one of my wonderful, old standby recipes. One of the first gluten free recipes we ever made sixteen years ago when I was first diagnosed. And it is one that I find myself coming back to again and again because it is simple and requires no special ingredients. A perfect dessert for someone newly diagnosed and overwhelmed.
Now, I am not sure where this recipe ultimately originates so I apologize to whoever that might be. Over time I have changed the original recipe; this one has less sugar and more fruit. And I think I would like to try less butter the next time.
This is a quick, throw-it-together recipe – great for unexpected guests, if you happen to have ripe fruit on the counter. Or use frozen fruit, there is no reason why it wouldn’t work.
Peach Cobbler
1 stick of butter
3/4 cup sugar
3/4 cup milk
1 cup gluten free flour mix
1-1/2 tsp baking powder
2+ cups fresh fruit, I used peaches and blueberries
Preheat oven to 350 degrees. Melt butter in a 9″ square pan. Mix sugar, milk, flour and baking powder together. Pour over melted butter. Do not stir. Place the fruit on top of the batter evenly. Bake for 30-35 minutes until the top begins to lightly brown.
Depending on the flour mix you use, sometimes the fruit sinks to the bottom and the cake portion is on top when done. As you can see in the photo above, my fruit stayed partially on top this time. So it goes!
Notes:
* I’ve never used dairy substitutes in this recipe but I think they would work fairly well. I would use a neutral tasting milk alternative.
* Use any of your favorite flour mixes. I often use the Gluten Free Pantry’s French Bread mix as my flour mix for a lot of cookie recipes and it works great. Yes, it is a highly refined flour mix but it is one that works for me. But it is easy to find and use and it was one of the only mix companies around for years. Old habits die hard. If you use another (more) whole-grain flour mix, let us know how it works!
This recipe is also posted over at Seasonal Sundays at Real Sustenance.
This recipe is also linked up to Book of Yum’s Cobbler Carnival.
Beyond Rice and Tofu 
This looks amazing! I have about 10lbs of cherries b/c they were a good price. Might try it with the cherries! thx
I would love a big piece of this right now with some vanilla ice cream!
That definitely looks fruitier than most cobblers, Renee–nice! I’m like that with fruit, too. Sometimes it goes in the freezer, but then I feel badly that I didn’t use it fresh. ;-)
Shirley
Hello, Renee:
Just wanted to let you know that a non-gf friend of mine sent me this post!! It’s because I started my gf site not too long ago — http://www.glutenfreesafari.com/.
Anyway, you know, I don’t think I’ve had a really great gf cobbler or crisp! But I really like the very crumbly, very thick mixture on the top.
Recently had a health-store bought raspberry crisp covered w/granola-type crisp. However, my allergy tests (not a gluten issue) show that I’m allergic to oats — so even if they’re gf; can’t have them.
What would you recommend for a buckwheat or amaranth or other high-B-Vitamin really crumbly topping?
Thanks!
Karen
http://www.glutenfreesafari.com/
isn’t that the best kind of cobbler? I grew up making a cobbler like that and it’s my FAVORITE! :-) Beautiful!!
Oooh, this looks delightful! Some of my favorite recipes come from having too much of something in the refrigerator.
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I received my celiac diagnosis last July. I now happily chose to eat gluten free but thought that I would never be able to have the peach cobbler that I grew up with. Today searching for the gluten free version of the recipe where you melt the stick of butter in the pan and dump the dough in and top with peaches,I found your recipe. Inspired, I purchases a box of beautiful peaches and plan to make it in a day or so when they ripen. Ill let you know how it goes. Thanks for posting this. I cannot wait to try it.
Awww…thanks so much for letting me know! I hope you like it. Let me know how it turns out.
Like I mentioned in the post, it is one of my standard recipes that I have been using for years. I hope it tastes like you remember. I also made Blueberry Cobbler last year using the Bisquick mix and although it wasn’t quite the same as this recipe, it was still good. So experiment if you find this one isn’t quite to your taste buds. https://beyondriceandtofu.com/2010/07/11/blueberry-cobbler/ You’ll get your cobbler back!
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Even though I truly like this post, I believe there was an spelling error near towards the end from the third sentence.