Peachy Keen Cobbler

Name: Peachy Keen Cobbler
Cook time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 peaches (about 4½ cups) peeled and sliced; ½ cup sugar; ¼ tsp. ground allspice; 3 tbsp. cornstarch; ⅓ cup potato starch; ⅓ cup white rice flour; ⅓ cup besan/chickpea flour; 1 tsp. xanthan gum; 1 tsp. baking powder; 6 tbsp. non dairy margarine; ¼ cup + 2 tbsp. non dairy milk; 1 tsp. lemon juice

Preheat oven to 375°F and lightly grease a small stoneware or ceramic baking dish, about 5 × 9 inches.

Cook30 min
Total30 min
Serves8
LevelEasy

Lunch Dairy-Free Gluten-Free Vegan Vegetarian American

Ingredients

4 peaches (about 4½ cups) peeled and sliced
½ cup sugar
¼ tsp. ground allspice
3 tbsp. cornstarch
⅓ cup potato starch
⅓ cup white rice flour
⅓ cup besan/chickpea flour
1 tsp. xanthan gum
1 tsp. baking powder
6 tbsp. non dairy margarine
¼ cup + 2 tbsp. non dairy milk
1 tsp. lemon juice

Method

Preheat oven to 375°F and lightly grease a small stoneware or ceramic baking dish, about 5 × 9 inches.
In a medium bowl, toss together the peaches, sugar, allspice, and cornstarch. Arrange in the greased baking dish in an even layer.
In a separate bowl, whisk together the potato starch, white rice flour, besan, xanthan gum, baking powder, and sugar. Cut in the margarine and blend using a pastry blender until even crumbles form. Add in the nondairy milk and lemon juice and stir until smooth.
Drop by heaping spoonfuls on top of the sliced peaches. Bake for 35 to 40 minutes, or until bubbly and the biscuit top is golden brown on edges. Store in airtight container for up to 1 day.