Eosinophilic Esophagitis Friendly Easy Peach Cobbler
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Learn more →Ingredients
6 servings
For the batter
- ½ cup (1 stick) unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 cup granulated sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 1 cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 1 tsp vanilla extract
For the peaches
- 2 lbs fresh peaches (about 5–6 medium), peeled and sliced ½-inch thick
- ⅓ cup granulated sugar
- 1 tbsp fresh lemon juice
- ½ tsp ground cinnamon
For serving
- vanilla ice cream or whipped cream, for serving (optional)
Can be omittedvanilla ice cream
Instructions
- 1
Preheat the oven to 350°F (175°C). Place the butter in a 9x13-inch baking dish and set it in the oven for 5–7 minutes, until the butter is fully melted and just beginning to foam at the edges. Remove the dish from the oven and set aside.
- 2
Combine the sliced peaches, 1/3 cup sugar, lemon juice, and cinnamon in a medium saucepan over medium heat. Cook, stirring occasionally, for 5–7 minutes, until the peaches have softened slightly and released their juices and the sugar has dissolved.
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