Southern Peach-Blackberry Cobbler

Gluten, corn, soy and nut free

Serves 12

 

Ingredients

  • FRUIT FILLING
  • 6 cups peeled, sliced peaches
  • 2 pints blackberries
  • 2 tablespoons brown rice flour
  • ½ cup brown sugar
  • ½ teaspoon ground cinnamon
  • CRUST
  • 1 cup brown rice flour
  • ⅔ cup potato starch
  • ⅓ cup tapioca starch
  • 2 teaspoons baking powder*
  • 1 teaspoon guar gum*
  • ½ teaspoon fine, natural sea salt*
  • ¾ cup granulated sugar
  • ¼ cup melted butter*
  • 1 vanilla bean, pod split, seeds scraped
  • 2 large eggs
  • ½ cup milk

Directions

Preheat oven to 375˚ F.

Thoroughly grease a 9 x 13-inch, oven-safe casserole dish.

To make the fruit filling, in a large bowl, gently toss the fruit with the brown rice flour, brown sugar and cinnamon until well coated. Set aside.

To make the crust, in the bowl of your standing mixer fitted with the paddle attachment, place the brown rice flour, potato starch, tapioca starch, baking powder, guar gum, salt and sugar. Mix briefly on low to combine.

Add the melted butter, vanilla bean scrapings, eggs and milk, mixing on low speed for 1-2 minutes or until a smooth batter has formed.

Spread the batter into the prepared pan and top with fruit filling. Bake on the center rack of the preheated oven for 45-55 minutes or until deep golden brown. Allow to cool for about 30 minutes before serving.

*Corn-free notes:

Hain brand makes a cornstarch-free baking powder. To make a homemade version, mix ¼ teaspoon baking soda and ½ teaspoon cream of tartar for 1 teaspoon baking powder.

Corn-free individuals may be sensitive to xanthan gum. If you are not, feel free to use ½ teaspoon xanthan instead of the 1 teaspoon guar gum in the recipe.

Most iodized sea salt contains dextrose, which is a corn-derived ingredient, so look for natural, non-iodized sea salt when baking corn-free.

Always read labels to make sure that your butter doesn’t contain natural flavors, which are almost always derived from corn.

Recipe by Terris Cleary, a graduate of the California Culinary Academy, who has celiac disease and whose son has multiple food allergies. She blogs about gluten-free, allergen-free recipes at freeeatsfood.com.

Nutritional Analysis:
Calories: 270 , Carbohydrates: 55 g, Protein: 4 g, Fat: 6 g, Cholesterol: 40 mg, Sodium: 120 mg, Fiber: 4 g

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