The perfect summer treat complete with juicy peaches and the perfect biscuit topping!
Course Dessert, Snack
Cuisine American
Keyword cobbler, eggless, gluten free, peaches
Prep Time 20 minutesmins
Cook Time 43 minutesmins
Total Time 1 hourhr3 minutesmins
Servings 8servings
Calories 335
Author Taleen Benson
Ingredients
7-8fresh peachespeeled and sliced
½cup (100g)brown sugarpacked
1tablespoonarrowroot
1tablespoonlemon juice
¼teaspooncinnamon
⅛teaspoonsalt
For the topping:
2cups (296g)gluten free flour blend
¼cup (50g)granulated sugar
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
6tablespoons (85g)unsalted buttercold, cubed
¾cup (180ml)buttermilkroom temperature
Instructions
Preheat the oven to 350°F. Grease a 9x13 pan and set aside.
In a large bowl, toss the sliced peaches with the brown sugar, arrowroot, lemon juice, cinnamon, and salt. Set aside to thicken while working on the biscuit topping.
7-8 fresh peaches, ½ cup (100g) brown sugar, 1 tablespoon arrowroot, 1 tablespoon lemon juice, ¼ teaspoon cinnamon, ⅛ teaspoon salt
In a separate bowl, whisk the flour, sugar, baking powder, baking soda, and salt until combined. Add the butter.
2 cups (296g) gluten free flour blend, ¼ cup (50g) granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 6 tablespoons (85g) unsalted butter
Use a pastry blender to cut in the butter until a crumby mixture forms. Add the buttermilk and stir with a rubber spatula until dough forms.
¾ cup (180ml) buttermilk
Pour the peach filling into the prepared pan. Top with handfuls of slightly flattened dough. Continue until all of the dough is used up and covers the peach filling (though you will have some gaps).
Bake for 45-50 minutes, or until the biscuit topping is slightly golden in color. Serve right away for best results.