Gently combine sliced peaches with 1/2 cup sugar and 1 tablespoon flour mix in a bowl. Pour peach mixture into a buttered 8″ x 8″ baking dish (or deep pie plate).
For the cobbler, in a small bowl, whisk together flour mix, sugar, xanthan gum, baking powder, baking soda and salt.
Using a pastry cutter, then your hands, cut in butter pieces until mixture resembles coarse cornmeal.
Combine buttermilk and vanilla together then pour into the flour mixture and gently stir until just combined.
Spoon batter over peaches in the pan, leaving some areas exposed. Drizzle melted butter over exposed areas and sprinkle the entire top with the brown sugar.
Set pan aside for 20-30 minutes while you preheat oven to 375 degrees.
Bake for 40-45 minutes or until top is browned and peaches are bubbly. Cool until just warm and serve topped with vanilla ice cream.
Notes:
Brown rice flour mix instructions, along with a complete step-by-step recipe with photos, can be found at the related blog post link above.
To substitute regular milk for buttermilk, just stir 1 teaspoon of lemon juice into the milk.
4 Comments
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Beverly on 7.6.2018
I cannot get to the brown rice recipe in the notes….can anybody help?
enmills on 12.28.2010
I am so looking forward to trying this! It’s so nice to find gluten free recipes on here, and being from Georgia I just have to love anything with peaches, especially when they come in season. Thanks for sharing the recipe!
queenbusick on 9.6.2010
I would add more brown sugar to the top to create the crunch texture. I am going to play with this more to see what crunch texture I get. I think a little less flour would help. I am going to do this with blackberries next! GREAT recipe!
whatlifedishesout on 8.20.2010
I’ve experimented with this recipe and found that cutting back on the Xanthan Gum to 1/4 tsp, makes the crust even better than before. I even omitted it altogether and it was still good, the batter just “spread” a little more over the top of the cobbler while baking. So, if you don’t have Xanthan Gum on hand, no worries…you can still make this!