I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
Check out this week’s recipe for Gluten Free Peach Cobbler!
Filling Ingredients:
- 2 ½ pounds very ripe peaches (about 4 cups, sliced)
- 4 tbsp. honey
- 1 tbsp. cornstarch
- ½ tsp. cinnamon
- 1 tbsp. butter
- ¼ tsp. vanilla
- 1 ¾ cups all-purpose gluten-free flour
- 4 tbsp. sugar
- 1 ½ tsp. baking powder
- ½ tsp. salt
- ¼ cup chilled shortening or butter, cut into cubes
- 2/3 cup heavy cream
- Vanilla ice cream, for serving
Preheat oven to 450 degree. Place a sheet pan covered with aluminum foil on the bottom rack to catch drips.
First you will want to peel the peaches. The easiest way to do this is to bring a large pot of water to boil. Cut a small X in the bottom of each peach. Drop the peaches into the boiling water for 1 minute. Using a slotted spoon, remove the peaches and submerge into an ice bath. Gently peel the peaches (the riper the peach, the easier this will be). Cut the peaches into slices or chunks, discarding the pits. Now stir together the sliced peaches and honey in a heavy pot or Dutch oven and let sit for a few minutes until syrup begins to form. Add the cornstarch and bring the mixture to a boil over medium heat. Reduce the heat to low and simmer until thickened, 5 to 7 minutes. Remove from the heat and whisk in cinnamon, butter and vanilla. Pour into desired baking dish (approximately 2-3 quarts) and set aside.
For the biscuit topping, whisk together the flour, sugar, baking powder and salt. Using your hands or a pastry blender, cut the shortening or butter into the flour mixture until crumbly and well combined. Stir in the cream until just blended. Drop rounds of the biscuit mixture onto the peach filling. Bake uncovered for 25 to 30 minutes, until biscuits are light golden brown and filling is bubbly. Carefully remove from the oven and serve warm with vanilla ice cream.
Enjoy!