Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Desserts, Gluten Free, Summer Fun
Yields or Serves:
Rating:
[Total: 1 Average: 4/5]
I love this classic New England cobbler with a tender biscuit topping. This recipe works great with any soft ripe fruit in season. You might also want to try combinations like peach and blueberry in the summer or apple and cranberry in the colder months.
- Filling
- 12 Medium Peaches (Sliced)
- 1/2 Cup Maple Syrup
- 1 Tablespoon Tapioca Starch
- Topping
- 1 Cup Brown Rice Flour
- 1 Cup White Rice Flour
- 2/3 Cup Potato Starch
- 1/2 Cup Tapioca Starch
- 4 Teaspoons Xanthan Gum
- 2 Tablespoons Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Kosher Salt
- 3 Tablespoons Sugar
- 1 Cup Shortening
- 1 1/2 Cups Buttermilk
- Preheat oven to 350 degrees.
- In large-size bowl toss together peaches, maple syrup, and tapioca starch. Transfer to baking dish. Peach mixture should be about 1 inch deep.
- In large-size bowl combine brown rice flour, white rice flour, potato starch, tapioca starch, xanthan gum, baking powder, baking soda, kosher salt, and sugar. Cut in shortening using pastry cutter or your hands. Mixture should be crumbly. Pour in buttermilk and mix until batter comes together. It will appear damp and sticky. Spoon onto peach mixture.
- Place in oven and bake 45 minutes until topping is puffy and golden brown.
- Remove from oven and cool 20 minutes before serving.
- Serve warm or room temperature.
- Serves 4 to 6
- Prep Time: 25 Minutes Cook Time: 45 Minutes Total Time: 70 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
