This peach cobbler is a great way to use up a whole heap of peaches – with lots of peeled and cut peaches required, but really easy to make.

When we lived in Chile, our peach trees produced an amazing amount of yummy peaches.  And because we couldn’t just let them go to waste, or to the birds, I decided to try my hand at a peach cobbler.  Grant had been suggesting this for a while – but then we had to do some research to find out just what a ‘cobbler’ was!  Anyway, I found this recipe at the Food Network website, and adapted it to make it gluten-free.  It was a great way to use up a whole heap of peaches – with 4 cups of peeled and cut peaches required, I owe a great deal to Grant for his patience and perseverance!

Peach cobbler
Serves 8
Print
Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
476 calories
78 g
47 g
18 g
5 g
11 g
231 g
25 g
59 g
1 g
6 g
Nutrition Facts
Serving Size
231g
Servings
8
Amount Per Serving
Calories 476
Calories from Fat 154
% Daily Value *
Total Fat 18g
27%
Saturated Fat 11g
55%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 47mg
16%
Sodium 25mg
1%
Total Carbohydrates 78g
26%
Dietary Fiber 2g
8%
Sugars 59g
Protein 5g
Vitamin A
17%
Vitamin C
9%
Calcium
7%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the peaches
  1. 4 cups peaches
  2. 1 cup sugar
  3. 1/2 cup water
For the cake
  1. 160g butter
  2. 1 1/2 cup self-raising flour
  3. 1 cup sugar
  4. 1 1/2 cup milk
  5. cinnamon
Instructions
  1. Preheat oven to 180C.
  2. Place the peaches, sugar and water into a saucepan, bring to a boil and simmer for 10 minutes. This will not necessarily thicken, but allow it to cook down a little. Remove from heat.
  3. Place the butter into a 3L baking pan and melt in the oven.
  4. Mix the flour, sugar and milk together slowly to avoid any clumping. Pour this over the melted butter slowly and do NOT stir together.
  5. Carefully spoon the peaches on top of the cake mixture and gently pour the syrup over the top.
  6. Sprinkle the top with cinnamon.
  7. Bake for 30-45 minutes and let sit for about 5-10 minutes before serving.
To make this gluten-free
  1. For the 1/2 cups of self-raising flour, substitute 1 cup rice flour, 5 tbs potato starch, 3 tbs tapioca starch, 3/4 tsp xanthan gum and 2 tsp baking powder
beta
calories
476
fat
18g
protein
5g
carbs
78g
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