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.

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.

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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