For Easter dinner the number one request was to make a real southern peach cobbler.  I have done plenty of fruit crumbles but this was a new challenge. To make a gluten free cobbler that was super easy and stayed moist. This recipe is a bit different then the tradional ones because it is layered with the cake part on the bottom and the fruit on top. My peach cobbler was a hit, best part of Easter dinner by far!! Give it a try and let me know what you think.

Ingredients:

2-10oz bags Frozen peachs

Juice 1/4 lemon 

1 cup coconut sugar divided by into 2 parts

3 tablespoons butter (melter)

1 tablespoon cornstarch 

1 cup gluten-free flour (cup for cup worked great)

2 teaspoon cinnamon 

1 pinch salt

1 teaspoon baking soda

1 cup milk 

Start by placing peaches, juice of the lemon and half the sugar into a pot. Cook over medium heat 15 minutes until peaches start to become soft and liquid starts to boil. Add the corn starch, mix well and continue to cook over low heat for 5 more minutes.

While peaches cook pour melted butter into a deep round baking dish and set aside.

In another large bowl mix flour, other 1/2 cup of sugar, baking soda, salt and cinnamon. Once mixed well add milk and continue to combine. Now, scoop the batter into the baking dish of melted butter in. Once peaches are ready gently place them on top pressing down lightly. No need to mix. Bake at 35o degrees for 45 min.

Serve hot with ice cream 🙂