I’ve shared a cobbler recipe before, and I even dubbed it “the best.” Well, I’m here to contradict myself a little. Don’t get me wrong, that prior cobbler recipe is still a winner. However, there are many ways to cobbler. You can cake-cobbler, like the previous recipe I shared, or pie crust-cobbler, or biscuit-cobbler. It all depends on your mood and tastes, really.
Today’s recipe is for a biscuit-cobbler. Biscuit cobblers feature a top crust only, and that crust is light and fluffy, a little smooshy on the bottom, and a little crispy on the top. If you like homemade biscuits, a little texture variation, and fresh peaches, this one’s for you. Better yet, you can also make it gluten free easy-peasy.
Thank goodness it’s peach season!
Here’s the Recipe
Brown Sugar Cinnamon Peach Cobbler with a Gluten-Free Variation
For the Peaches
4-6 fresh ripe peaches
1/4-1/2 c brown sugar, adjusted according to the sweetness of the peaches
1 tsp cinnamon
Pinch of salt
2 tbsp arrowroot powder dissolved in just enough water to liquefy it
For the Crust
1 c self rising flour OR a gluten free baking mix of choice (I used Bisquick gluten free baking mix in the cobbler pictured)*
3 tbsp cold butter
Pinch of salt
Milk to reach consistency
*If you use all purpose flour or an all purpose mix that is not self rising, add 1.5 tsp of baking powder. If you use a cassava flour, I’ve found it rises best with both baking powder and baking soda. I’ve not used cassava for this particular recipe, but any time I use it I add both leavenings.
Preheat your oven to 350 F.
Peel and cut the peaches into slices. Mix peach slices, cinnamon, brown sugar, and salt together and heat over medium-low heat until the mixture reaches a simmer. Allow to continue simmering for about 10 minutes or until the juice of the peaches is slightly reduced.
Add the arrowroot mixture to the peaches and remove from heat. Arrowroot cannot boil again after this point or it will not thicken your sauce.
For the crust, stir the salt into the flour or baking mix. Cut the butter into the flour with a pastry cutter or two forks until the butter is in small pieces and the mixture resembles a slightly clumpy sand.
Add milk slowly, a little at a time, and stir after each addition. Different types of flour absorb liquid at different rates, so you will have to eyeball this depending on what you’re using. The end texture should be thick but still slightly sticky and a bit wetter than you would make a biscuit dough.
Pour the peaches into a 9″ pie plate (preferably a deep dish). Use two spoons or an ice cream scoop to drop plops of dough on top of the peaches. It’s okay to leave some small gaps. If the dough is still a little thick and not flattening, you can flatten it out with the back of your spoon or your floured hands.
Bake for 25-30 minutes or until top is lightly browned. Best served warm with vanilla ice cream!