Gluten-Free Southern Peach Cobbler with Cinnamon Whipped Cream
Enjoy a delectable gluten-free twist on the classic Southern Peach Cobbler with Cinnamon Whipped Cream. This irresistible dessert combines sweet, juicy peaches and tender pastry for an unforgettable sensory experience. Try this easy-to-make recipe today and transport yourself straight to the heart of Dixie!
Allergens
Dairy (Milk)
Ingredients
- 4 cups fresh peaches, sliced 3/4 cup granulated sugar 2 tablespoons cornstarch 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 cup gluten
- free all
- purpose flour 1 cup gluten
- free biscuit mix 1/4 cup granulated sugar 2 tablespoons brown sugar 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup cold unsalted butter, cubed 1/2 cup heavy cream, plus more for brushing
Instructions
- Preheat the oven to 350°F (175°C). In a large bowl, toss the sliced peaches with 3/4 cup sugar, cornstarch, cinnamon, and vanilla extract. Set aside.
- In another bowl, whisk together the gluten free flour, biscuit mix, 1/4 cup sugar, brown sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the heavy cream until just combined.
- Transfer the peach mixture to a buttered 8 inch square baking dish. Drop spoonfuls of the biscuit dough on top, spacing them about 1 inch apart. Brush the dough with additional heavy cream.
- Bake for 40 45 minutes, or until the biscuits are golden brown and the peaches are bubbling. Allow to cool slightly before serving.
Chef’s Insight
The contrast between the warm, tender biscuits and cool, velvety cinnamon whipped cream creates a sensory experience that will keep you coming back for more.
Notes
Fresh peaches are recommended for this recipe, but canned peaches can be used in a pinch.