Gluten Free Peach Cobbler

DSC_0014Peaches, fresh off our little tree, are a treat off the branch or out of the oven. I will be preserving the peaches (as they ripen faster than we can eat them) by making the peach pie filling below and freezing it in a gallon sized sealable freezer bag. All that needs to be done this winter is allow the peach pie filling to defrost while preparing the crust (cobbler or crisp) and bake.
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Peach Pie Filling:
6 cups sliced fresh peaches (I did not peel them though many recipes call for peeled peaches)
1/4 cup sugar
3 Tablespoons fresh pressed lemon juice
3 Tablespoons tapioca flour (a.k.a starch)
1 teaspoon cinnamon (optional)
pinch nutmeg (optional)

DSC_0008 DSC_0009 DSC_0010 DSC_0013Preheat oven to 375. Prepare peaches and mix with sugar and lemon juice. Add flour and optional spices, toss with the peach, lemon and sugar mixture and pour into a glass or ceramic baking dish.

Cobbler:
1/2 cup oat flour (I grind rolled oats in a coffee grinder used for gluten free grinding)
1/2 cup finely chopped pecans (or walnuts)
2 Tablespoons brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 egg; beaten
2 Tablespoon canola or grape seed oil

DSC_0011 DSC_0012 DSC_0015 DSC_0016Combine dry ingredients in a medium sized bowl. Add wet ingredients and mix with a spoon. The mixture should be thick and sticky, somewhere between pancake batter and cookie dough. DSC_0017 DSC_0021Spoon batter/dough on top of peaches in baking dish. Bake for 45-50 minutes (until the cobbler is golden brown, the peaches cooked and the peach sauce thickened. Serve warm or chilled, as is or with vanilla ice cream/frozen yogurt.

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