It's not just Gluten Free, it's Better!
Chef Leslie's Classic Cobbler
In this cobbler recipe, the batter puffs up around the fruit, creating a light, fluffy, cakey top and a gooey base. The buttermilk batter makes the perfect foil for sweet summer fruit! For you planners, you can make this batter up to 2 days before using it!
Average Rating:
5 / 5, 1 votes
1 USER REVIEWS      |     RATE OR REVIEW THIS RECIPE

Servings:
Prep Time: 30 Minutes Minutes
Bake/Cook Time: 35 Minutes Minutes

Ingredients:

3 lbs

Peaches or nectarines, ripe

100-140 g

Sugar to taste

1 tbsp

Fresh Lemon juice
   

Batter:

 

203 g

Authentic Foods Steve’s GF Cake Flour

153 g

Butter, softened

266 g

Granulated Sugar

38 g

Brown Sugar

2 1/2 tsp

Baking Powder

1 1/4 tsp

Salt

1 cup

Buttermilk

1 1/2 tsp

Vanilla Extract

Directions:

  1. Pre-heat your oven to 350F. Cut peaches into 1/2 inch thick. Toss them in a bowl with sugar (with sweeter fruit you can use less, with less sweet fruit use more) and lemon juice. Allow them to sit at room temperature to macerate.
  2. In a separate bowl combine Authentic Foods Steve’s GF Cake Flour Blend with the baking powder and salt.
  3. Continuing to work on the batter, beat the sugars and butter on high speed for 5 minutes till very pale and fluffy.
  4. With the mixer on low, pour in the dries and mix till all the dries and incorporated.
  5. Pour in buttermilk and vanilla extract then beat on medium-high speed for 30 seconds.
  6. Pour peaches into 9”x13” casserole dish, pour over batter and smooth over peaches (it is ok if some of the peaches are poking out).
  7. Bake 350F for approximately 35 minutes till golden brown. Serve warm. Batter can be made in advance and stored in the refrigerator for up to 2 days, let temper to soften before use.

Reviews
RATE OR REVIEW THIS RECIPE

Reviewed on 8/28/2021 by Michele
I served this at a summer BBQ, and it was the perfect end to a great meal. People raved and said that it didn't taste gluten-free (the highest compliment of Gluten People). It disappeared in a flash. I followed the recipe exactly, except that it wasn't even close to being done at 35 minutes baking time -- it was golden brown on top, but still sloshy throughout. I covered the top with foil and ended up baking it another half hour for a total of 1 hour and 5 minutes bake time.

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