It’s hard to believe that August is just about to descend — didn’t school just get out? Our summer has been zooming by, full of swimming, camping trips, reading, and lots of baking. I’ve been working through the traditional summer fruit bakes, as previously mentioned, with today’s installation a simple and wholesome gluten-free cobbler recipe. I again used peaches because we had so many; pretty soon I’ll be swapping them for apples as those on our trees ripen. This recipe could hardly be simpler, and it comes together so quickly as well.

Inspired by a recipe in Southern Living, I decided to create a gluten-free version of a skillet cobbler, using my friends’ peaches and oat flour as the sole gluten-free flour needed. You could use any fruit you like here, although I’m partial to peaches because they hold a lot of natural sweetness and thus you don’t need too much added sugar. I love the simplicity of this recipe — butter is melted in the skillet as the oven heats and at the same time you can whisk together the batter. The oat flour bakes up tender and fluffy and the peaches are juicy and fresh — oooh, it’s so good. There are so many variations on the traditional cobbler and this is my current favorite. Hope you enjoy.

Til next time – N x

Need substitutions? Swap sorghum flour for the oat flour. Swap granulated sugar for the maple sugar. See recipe header for how to make this recipe vegan.

{Gluten-Free} Skillet Peach Cobbler

Recipe by Nicole SpiridakisCourse: Dessert

Servings

servings

To make this cobbler vegan, sub 2 Tablespoons maple syrup for the honey, 1/4 cup melted coconut oil for the butter, and your favorite non-dairy milk for the whole milk.

Ingredients

3 cups unpeeled peaches cut into 1/2-inch pieces
2 Tablespoons honey
1/4 teaspoon ground cinnamon
1/4 cup unsalted butter
140 g (about 1 1/2 cups) gluten-free oat flour
2/3 cup maple sugar or raw sugar
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
3/4 cup whole milk
1 teaspoon pure vanilla extract
10-inch cast iron skillet

Directions

Preheat oven to 350 F. Toss together the peaches, honey, and cinnamon in a medium bowl and set aside.
Place the butter in the skillet, place skillet in the heated oven, and let butter melt, about 10 minutes. Meanwhile, in a large bowl, whisk together the oat flour, sugar, baking powder, and salt. Stir in the milk and vanilla until well combined. Let stand about 10 minutes, until butter in skillet is melted.
Carefully remove the skillet from the oven and pour in the cake batter. You can tilt the skillet a bit if necessary to spread out the batter, but don’t stir it. Place in the oven and bake for 5 minutes. Then, open the oven and pull out the cake and spoon the peaches and juices over the top of the cake batter evenly. Again, no need to stir. Push the cake back into the oven and close the door.
Bake the cake for 30-35 minutes, until the cake top is firm to the touch and edges are starting the pull away from the pan; the cake will look “set” and shouldn’t look wet in the middle at all.
Remove from oven and let cool about 15 minutes. It’s lovely served warm or room temperature, with or without ice cream, and will keep for 5 days well wrapped — but it probably won’t be around that long.