Is there anything more synonymous with summer than juicy, sweet peaches! With the summer days winding down, I realized I had been missing one of my favorite fruits. I don’t remember a summer when peaches weren’t in the house once they were in season. I prefer baskets full of them on the kitchen counter! It’s practically a rule in a southern house that peaches in some form or fashion make their way each summer to our ice cream, jams or cobblers.
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For me, there is really no bad way to enjoy a peach! Perhaps my favorite way to enjoy them is freshly peeled, with their sweet juices overflowing my taste buds and mouth. Pure bliss!
Well, I had been missing those South Carolina peaches. If you have driven through South Carolina in the summer, you know there are peach stands in abundance, especially headed towards the beach. It’s part of the charm of South Carolina! It is also my two favorite things about South Carolina in the summer. . . Peaches & Beaches! Both are in short supply on the mountaintop!
A couple of weeks ago, my parents came for a visit and surprised me with a bag of beautiful peaches! Talk about the best parents ever. They knew this simple gift would put a smile on my face and make me very happy! As they quickly ripened, there was no way to resist eating a couple a day. The peaches were so sweet and juicy! I finally got down to the last 5-6 peaches and knew they would have to go into a peach cobbler.
However, this would be the first peach cobbler I have ever made that would be dairy and gluten-free! I actually debated back and forth to go gluten-free or use my tried and true recipe. Out of curiosity, I decided I would just go for it and make it dairy and gluten-free!
The old recipe I always used was one to two cups each (depending on the size you wanted) of self-rising flour, sugar and milk. Having made this recipe numerous times, it never failed to deliver a perfect cobbler every time. To make this one dairy and gluten-free, I used Bob’s Red Mill 1 to 1 gluten-free baking flour and unsweetened vanilla almond milk.
At this point, I had a decision to make regarding the sugar. I would love to tell you that I used Stevia or some other product in its place, but I didn’t. I went with what I had on hand, which was sugar. This was the only cobbler getting made this summer, and sugar was going in it!!
Once all the ingredients were mixed, I poured the cobbler into my favorite cast iron skillet! Cast iron cooking makes everything taste better, including peach cobbler!
So, you are probably wondering how my peach cobbler turned out? Here are my honest thoughts on this dairy and gluten-free peach cobbler:
It looked beautiful in the cast iron skillet. Lots of crusty edges! After a taste test while the cobbler was still warm, I noticed the crust was more dense and heavy. The taste was actually close to the recipe I had always used, but I was having a difficult time getting past the dense breading. Other than that one issue, I thought it was quite good. Interestingly, the cobbler was better the second day!
If you are dairy and gluten sensitive, this cobbler would be perfect for you. You can still enjoy your cobbler while staying away from offending ingredients. Otherwise, I missed the light and fluffy texture of the self-rising flour. Maybe it’s just the southern in me, but I still prefer my cobbler the old fashioned way!
So, enjoy some fresh peaches before they are out of season. May your cobblers be a sweet success!
Peachy kisses,
Lover Darlin’
Dairy & Gluten-Free Peach Cobbler
5-8 ripe peaches
1 1/2 cups gluten-free flour
1 1/2 cups almond milk
1 1/2 to 2 cups sugar or preferred sweetener
cinnamon
brown sugar
Peel and slice peaches, sprinkle with brown sugar and cook on medium heat until the peaches are soft with juices. Combine flour, milk, sugar and mix well. In the cast iron, heat either butter or coconut oil to keep cobbler from sticking. Once your pan is hot, pour your flour, sugar and milk mixture in the skillet and cover with your peaches and their juices. At this point, I sprinkle the top of the cobbler liberally with cinnamon. Bake at 350 until cobbler is brown and done, approximately 30-40 minutes.
