Gluten Free Fresh Peach Pie Cobbler
If you have been to your farmers market this summer, you have probably seen peaches. Being in TN, most of our peaches come from South Carolina and Georgia. Before my gluten-free days, I would rejoice in this time because it meant it was cobbler time. Cobbler, if you happen to not know (and I feel sorry for you), is like doughy biscuity wonderfulness wrapped around peaches, blackberries, or any seasonal fruit. It’s incredible. If you want to see a great cobbler example, see here. I love biscuits, it’s the thing I am in perpetual pursuit of, the perfect grain-free biscuit.
I digress. Recently I went in pursuit of creating a gluten-free peach pie. It was my father-in-laws birthday, and he loves pie. When I asked him his favorite, he chose peach, my favorite too! I have tried grain-free crusts before, and wasn’t very satisfied with the mouth-feel of it all. Plus, I knew I didn’t have to be grain-free for the group I was serving. This recipe has lower sugar than most, and it’s still perfectly peachy sweet.
Peach Pie Cobbler? The reason I have called this peach pie cobbler is because the crust is different at varying temperatures. Right out of the oven, it’s cobbler. After about 3-4 hours of chilling, it’s pie. It’s a very crumbly crust, but it tastes like my memories of pie crust and is buttery and sinful. Enjoy!
Yield: Two crusts for 9-inch pie pan
- 1 cup unsalted butter, coconut oil, or palm shortening (chilled)
- 2 to 4 tablespoons cold water
- 2 1/2 cups All Purpose Gluten Free Flour Blend plus more for rolling (I used a combination very similar to Trader Joe’s All Purpose Flour, click here for a similar alternative)
- 1 teaspoon kosher or fine sea salt
- Will need parchment paper for rolling out the dough
1) Mix all of the dry ingredients together in a medium bowl or food processor. In the food processor or by hand with a fork, cut in the butter (tips on how to cut in butter) slowly until most of flour and butter are combined into pea-sized crumbles. Pulse or keep working it with fork and slowly add the cold water until dough starts to combine.
A) If using processor, remove dough and transfer to bowl.
2) Knead dough until just combined and can form into a ball. Split dough into two balls for the two crusts.
3) Chill the dough in the fridge for about 10 minutes until firm.
4) Sprinkle some flour mixture on a large piece of parchments paper, place dough in the center, sprinkle with more flour, and lay second piece of parchment paper over the top. Between the two sheets of parchment paper, roll dough out onto the counter until about 11 inches in diameter. It is crumbly and may tear easily, but just pinch it back together. If it becomes too soft, put back in fridge for 5 minutes to firm back up. Remove top sheet of parchment, CAREFULLY.
5) Roll dough around rolling pin, and gently insert into pie pan. With a fork, poke bottom of crust a few times so no bubbling occurs.
6) Repeat step #4 to create pie crust for the top.
- 5 cups fresh or frozen sliced peaches (about 5-6 medium peaches)
- 1/2 cup coconut sugar (find here)
- 2 tbsp. Gluten Free All Purpose Flour
- 1/2 tsp. cinnamon
- 1 tsp. lemon zest
- 1/8 tsp. sea salt
1) Preheat oven to 400 degrees. Put all ingredients in a bowl and fold gently until well combined. Add to pie crust. Top with additional pie crust.
2) Cut slits into top of pie crust. Bake for 20 minutes at 400, and then 30-40 minutes at 350 until filling it bubbling and pie crust is slightly browned.
3) For cobbler, let cool 30 min – hour. For pie, let cool 3 hours or more.
4) Serve with whipped coconut cream, fresh whipped cream, ice cream, etc!