A gluten free version of a treasured family recipe for peach cobbler with blueberries.
1/2 stick butter or margarine, plus 1 tablespoon
1 cup Paleo flour (I used Bob’s Red Mill) A mixture of almond flour, arrowroot starch, coconut flour, tapioca flour & xanthan gum
1 1/2 teaspoon baking powder (Grandmother used 1 teaspoon baking powder with regular flour)
1/4 cup granulated sugar (optional)
2/3 – 1 cup unsweetened almond milk (Start with 2/3 cup of almond milk, mix and check consistency. If too dry, add another 1/3 cup. You don’t want the batter too thin though.)
2 peaches, peeled & sliced (about 1 1/2 cup)
1/2 cup granulated sugar
1/2 cup blueberries
2 teaspoons lemon flavoring
Preheat oven to 400°F. Melt butter or margarine in a Pyrex 1.5-Quart Glass Bakeware Dish in oven while it’s heating up.
For the fruit:
In a medium bowl, mix sugar in with cut-up peaches and 2 tsp. lemon flavoring and let it sit to dissolve the sugar in the peach juice stirring occasionally then adding the berries when the sugar has mostly dissolved.
For the batter:
In a medium bowl, sift together 1/4 c. sugar, 1 cup Paleo flour and 1 1/2 teaspoons baking powder (if you want it to be less sweet, don’t add the sugar here). Then add the milk gradually stirring until mixed.
Add half the fruit to the baking dish with melted butter, next add the batter, and top off with the rest of the fruit.
Put the cobbler dish on the middle rack and set the timer for 40 minutes. Replace the cobbler on the top rack and reset timer for 20 minutes. Add additional time if needed for browning the top of cobbler batter in your oven.
Serve warm with ice cream.