Eosinophilic Esophagitis Friendly Gluten Free Peach Cobbler with Biscuit Topping
Total time1 hr 15 min
Prep time20 min
Cook time45 min
4.5(26)
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Learn more →Ingredients
8 servings
For the peach filling
- 3 lbs fresh or frozen peaches, peeled and sliced (about 8 cups)
- ½ cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For the biscuit topping
- 2 cups gluten free flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 6 tbsp cold unsalted butter, cut into small cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¾ cup cold whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 1 tbsp whole milk, for brushingChef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes.
- 1 tbsp coarse sugar, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- 2
In a large mixing bowl, combine the sliced peaches, 1/2 cup granulated sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss until the peaches are evenly coated and the cornstarch is fully dissolved. Pour the filling into the prepared baking dish and spread into an even layer.
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