Peach Cobbler Trial: Gluten-free, Dairy-free, Nut-free
This week, I needed to bring a dessert to a family dinner, and I’ve been needing some fruit after all the birthday celebrations we had. So, I decided to make a peach cobbler from Yummy Allergen Free
This recipe is already Joseph safe, so I didn’t have to make any changes. However, I was astounded at the baking time – 1 to 1.5 hours. I didn’t have that much time, so I thought to see how it would do with a shorter time.
While oven is preheating, melt the dairy-free butter in a 9″ x 13″ pan.
Meanwhile, mix all other ingredients except peaches in a bowl.
Layer half the batter in the pan with the butter, add the peaches, and then pour the rest of the batter on top. Then stand back and wonder why you even bothered with layering.
I baked mine at 350 degrees F for half an hour, until it was browning on top.
Looking back at the recipe, I guess it was supposed to go until the batter had risen completely over the peaches. Ah well. Still seems odd to me that it would continue to rise in the next half hour, but then again, I’m used to making peach cobbler by dumping a bag of yellow cake mix on top of peaches, pouring melted butter over the whole thing, and then baking for half an hour.
Adapted from Yummy Allergen Free
Gluten-free, Dairy-free, Nut-free
- 1/2 cup dairy-free margarine
- 1 cup sugar
- 1 cup coconut milk
- 1 cup brown rice flour blend
- 1 teaspoon salt
- 1 1/2 teaspoon baking powder
- pinch baking soda
- 1/2 teaspoon cinnamon
- 2 15 oz cans sliced peaches, drained
Preheat oven to 350 degrees. Put margarine in a 9″ x 13″ pan, and stick it in the preheating oven to melt. Meanwhile, combine sugar, milk, flour, salt, baking powder, baking soda, and cinnamon until smooth. Pour half the batter into the pan with the margarine, then add the peaches, then add the rest of the batter (or just dump it all in together, and you’ll probably get similar results).
Bake for 30 minutes (or longer if you’re following the original recipe) until browned on top, and the batter covers the peaches.
Makes about 9 servings
What I Thought
The main consensus at the family dinner was that it tasted good, but the texture left a lot to be desired. We expected something more crisp. This was more like tapioca pudding. It probably would have dried out more had I left it in for longer, but that seems like overkill to me. If I were redoing this recipe, I would decrease the amount of milk used. Still, it’s worth tweaking.