![]() Check on it a few minutes early, since ovens vary. The cobbler is done when the edges have started to brown and get slightly crispy and the filling is bubbling. As it cooks, the batter will rise up over the peaches. Bake the cobbler for 25 to 35 minutes.Some should peek out of the batter for the “cobbler” effect (that kinda looks like a cobblestone street). Drop the peaches into the batter, distributing them evenly.The batter will be thinnest if using the Bob’s Red Mill blend, and significantly thicker if using cassava flour or the cassava-coconut blend in version 2. You want the butter to spill over the top of the batter and coat the edges. Pour the batter into the hot baking dish, using a spatula to make sure it spreads over the entire dish, but do not stir the batter into the butter. Remove the dish with the butter from the oven after it has melted and started to bubble.Whisk to form a mostly smooth batter (a few lumps are ok). In a mixing bowl, add the flour of choice, sweetener, cream of tartar, baking soda, salt, vanilla extract, and coconut milk.Don’t worry about making perfect slices for cobber. To cut clingstone peaches, you’ll need to make 3 or 4 slices all around the peach starting at the stem, then cut each slice away from the pit. The pit should pop right out, but if it doesn’t, use a spoon to carefully scoop it out. Gently twist both halves and the pull the peach apart. To cut freestone peaches, use a paring knife to cut the peach in half, starting at the stem. Freestone peaches are the easiest to cut. Keep an eye on it to make sure it doesn’t brown. Place cold butter (or coconut oil) in a 9”x9” casserole dish and place it in the oven to melt. The instructions are exactly the same for both versions of this cobbler. ![]() I just don’t enjoy eating a cobbler that is that sweet! But if you want to make it the old fashioned way, use 1 cup of your flour of choice, 1 cup of sweetener of choice, 1 cup of milk of choice, and a whole stick (8 tbsp) of butter. This recipe works perfectly in the traditional ‘cuppa cuppa cuppa sticka’ ratios. You can use more sugar and butter if you want. If you aren’t worried about strict Paleo, use your other favorite GF flour blend I love the ease of the Bob’s Red Mill Paleo blend. Use your favorite all purpose gluten-free flour blend, if you prefer. The edges should be crispy and browned and the filling bubbling when it is done. ![]() They cook up perfectly after 25 minutes in my oven, but ovens can vary dramatically. Freestone peaches give up their stones freely - they will just pop right out after the peach has been cut in half.ĭon’t overcook the cobbler. The “stone” in the name refers to the pit in the center of the fruit (hence the family of stone fruit to which peaches belong, along with plums, apricots, etc.) As the name implies, clingstone peaches cling firmly to their stones and can make for a messy, frustrating slicing experience. Use freestone peaches rather than clingstone. They’ll cook down to be so soft and tender, it won’t impact the texture at all. Save yourself the time and mess and cook them with the peel on. There is no need to peel peaches for a cobbler. Do not use unripe peaches in your cobbler!ĭon’t peel the peaches. If you have hard, unripe peaches, leave them on a windowsill and check them daily until they are ripe. ![]() They should be fragrant and give just slightly with gentle pressure. Tips For Making gluten-free Southern Style Cuppa Cuppa Sticka Peach Cobbler
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