You know when you are so dang excited for a recipe, you have everything you need and are raring to go, you make it and it tastes great before baking? And then you bake it and it’s like WT…? That was me and this recipe. Now let me preface this with, no you cannot actually mess up peach cobbler. You can’t. You can have the gluten-free flour topping be a mess, and the only way to save the dessert is to mix the top into the peaches so it’s more like a peach crumble. Because oh wow, that hot peachy cinnamon goodness – why don’t I just make that? Who needs carbs?!? I hope you get to enjoy some vegan and gluten-free warm Peach Cobbler goodness in your future.
So this month’s The Recipe Redux theme was to create a recipe based off your earliest food memory. My earliest food memory is being in my grandmas kitchen, on her old school stool (which for some reason no one else remembers but me), and watching her go to town on pies and just cooking away. Was I going to make and bake a pie in 100 degree weather? No …. although maybe I should have since my cobbler topping could have been better. But since all I could remember of my grandmas was the pies and the stool, I had to text my mom and ask her what she remembered – and that was her peach cobbler, which ironically was my granddads recipe – cool right? And since peachy season is still going strong I figured now was the time to do it! Now I have question for all you gluten-free cake/muffin/cupcake bakers (and those who keep trying to get it right like me) how in the world do you get your batter to turn out right?? What is your secret? I don’t know why I decided to make a non-cookie, because that is really all my GF baking is good for nowadays – and I’m not gonna lie – the topping turned out hard on top! Why [why] is that? Especially since I used the Bob’s GF All-Purpose flour, there should be no problems since your just supposed to dump and bake. There should just not be a problem…unless your me apparently So how do you save a recipe that you are posting, when the topping tastes fine but looks funky? Chunk it up with a spoon and mix into the oh-so-amazingly delicious peach goodness. Once it soaked into the peaches and topped with my new favorite condiment (So Delicious Dairy Free Whipped Topping) I almost ate the entire dish. My cousin commented it was way too cinnamony for her – I didn’t know anything could be to cinnamony, but it did have a spicy bite to it. I will be remaking this recipe topping in the future (because I’m not the type that purchases extra when I think something is going to turn out right!) so I will update it in the future, don’t worry.
Start by peeling and chopping your peaches – just chop them into chunks, no biggie – and dump in your baking dish. Then dump in the rest of the peach ingredients and mix up. Mix the batter ingredients of your choice in a small bowl, adding the milk last. Pour evenly over the top then bake at 350 degrees for 45 minutes. **Things I will change to make this amazing: Use less cinnamon in the batter (1 teaspoon instead of a tablespoon; add milk in the peaches to make them runnier and gooeyer; use 1/2 the amount of GF flour and use !/2 almond meal/flour instead (will it make a difference? Who knows until I try it 🙂 ). Let me know if you make this – if nothing else, make the peaches!!!! ***I’m listing my technically-baking-fail cobbler topping on here because I want to know what I did wrong. I am remaking it this weekend, so I will let you know how that goes!
8 Peaches, peeled and chopped
1/3 C Coconut Sugar
1 Tbsp Arrowroot Powder
2 Tsp Cinnamon
1/2 Tsp Ginger
1 Tbsp Vanilla Extract
1 Tbsp Coconut Oil, soft or melted
1 C GF All-Purpose Flour
2 Tbsp Arrowroot Powder
1 Tbsp Baking Powder
1/3 C Coconut Sugar
2 Tsp Cinnamon
3 Tbsp Coconut Oil, melted
3/4 C Unsweetened Cashew Milk
1. Set oven to 350 degrees.
2. Wash and peel peaches. Chop into chunks and drop into your baking dish.
3. Dump the rest of the peach ingredients over the peaches and mix until everything is coated and combined.
4. In a small bowl mix the dry ingredients. Mix in the cashew milk; pour in the oil and mix until just combined.
5. Pour the batter over the peaches.
6. Bake 45 minutes.
**If your topping comes out hard, just mix in with the peaches. It will be a semi-spicy tasting gooey goodness.