Delectable Southern Gluten-Free Peach Cobbler with Cinnamon Whipped Cream

Allergens

Milk, Eggs (in some gluten-free flours)

Ingredients

• 4 cups fresh ripe peaches, peeled and sliced
• 3/4 cup granulated sugar, divided
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon, divided
• 1 cup gluten
• free all
• purpose flour
• 1 cup gluten
• free rolled oats
• 2 tablespoons granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1/3 cup heavy cream
• 1/2 cup gluten
• free oat flour
• 1 cup heavy whipping cream
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine peaches, 1/2 cup sugar, cornstarch, and 1/2 teaspoon cinnamon. Toss gently to coat and set aside.
3. In another bowl, mix together gluten free flour, rolled oats, 1/4 cup sugar, baking powder, salt, and the remaining 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in heavy cream to form a dough.
4. Arrange half of the peach mixture in the bottom of an 8 inch square baking dish, then top with half of the dough crumbles. Repeat layers with remaining peaches and dough.
5. Bake for 30 35 minutes until golden brown and bubbly. Allow to cool slightly.
6. In a separate bowl, combine gluten free oat flour, sugar, whipping cream, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form.
7. Slice the cobbler into two servings and top each with a dollop of cinnamon whipped cream.

Chef’s Insight

Use ripe, juicy peaches for the best flavor and texture in the filling.

Notes

Adjust the sugar content according to the sweetness of the peaches. - Gluten-free flours may vary in texture and moisture content, so adjust the dough as needed.