Peach Cobbler
2 cups gluten free flour
3 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
6 tablespoons unsalted butter, cut into small pieces
½ cup milk
2 egg yolks
Peach Filling:
4 pounds peeled peaches, sliced
1 cup brown sugar
6 tablespoons gluten free flour
¼ teaspoon freshly ground nutmeg
1/8 teaspoon cinnamon
Pinch of salt
1 tablespoon sugar

Pre heat oven to 350 degrees. In a food processor blend GF flour, sugar, baking powder ,salt and butter. Pulse until mixture resembles coarse meal. In a separate bowl, combine milk and egg yolks. Remove 1 tablespoon of this mixture and set aside. With food processor on, gradually pour remaining mixture. Pulse until just blended. Pour mixture out onto a piece of plastic wrap. Press into a 6″ square. Cover and chill for about 30 minutes. When chilled, place dough between 2 sheets of wax paper. Roll out to a 14″x10″ rectangle.
In a large bowl, combine peaches, brown sugar, 6 tablespoons gluten free flour, nutmeg, cinnamon, and salt. Spoon into a lightly greased 13″x9″ baking dish. Remove one sheet of wax paper from dough. Turn and place on top of peaches. Remove top layer of wax paper. Press dough into edge of dish so that peaches are sealed in. Brush pastry with reserved egg/milk mixture and sprinkle with 1 tablespoon sugar. Cut several 2″ slits in dough to allow steam to escape. Bake for 35 minutes or until crust is golden. Let cool for 30 minutes before serving.

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