Oh the story that goes with this particular cobbler. I go to the beach every summer with my mom for two weeks. During our beach trip other members of the family will come and visit for a few days. This summer on the way to the beach we stopped at the peach stand that we pass every year. At this peach stand where they sale peaches and peach ice cream they were also selling watermelons. So, we bought a bag of peaches and a watermelon. We get to the beach, unpack and settle into our home away from home. We chop up the watermelon and some peaches so they are ready for us to snack on while we are on the beach. Let me tell you upon sampling the watermelon we knew we were going to need another one. My father and daughter would be coming in a few days so I made a quick call to my dad instructing him to buy another watermelon on his way to the beach. Yes, I told him a watermelon because we had bought a nice size bag of peaches and knew we would have enough to make it to the end of our vacation. Needless to say my father decided to buy a basket of peaches along with the watermelon I asked him to stop and buy. After two weeks at the beach I packed the remaining peaches that were not eaten and brought them home.
In the south we love a good cobble. I had plenty of peaches left over from my trip and decide a great way to use up the remaining peaches, before they go bad, was to bake a gluten free peach cobbler. I think it was a great way to use up the rest of the peaches and mix up how I was eating them. The cobbler was great and if you like vanilla ice cream you cannot go wrong buy adding a scoop to a slice of this cobble.
- ½ Cup Unsalted Butter (use vegan butter to make dairy free)
- 1 Cup Pamelaʼs Artisan Flour Blend Gluten Free
- 2 Cups Sugar, divided
- 1 Tablespoon Baking Soda
- 1 Cup Almond Milk
- 4 Cups Fresh Peach Slices
- 1 Tablespoon Lemon Juice
- Melt butter in a 9x13 baking dish.
- Combine flour, 1 cup sugar, baking soda, and salt; add milk, stirring until dry ingredients are moistened. Pour batter over butter (do not stir).
- Bring remaining 1 cup sugar, peach slices, and lemon juice to boil over high heat, stirring constantly; pour over batter (do not stir).
- Bake at 375 degrees for 40 minutes or until golden brown. Serve warm or cool.