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Peach-Raspberry Cobbler
Serves: 9
 Download this recipe.
Despite vigorous thinning, my peach tree still had tons of peaches this summer. I hated to see them go to waste, so I invented this cobbler recipe. I froze several batches of the filling so I could enjoy this dessert all winter long, but my family loves it so much that we'll probably use them all before autumn is over! - Betsy
TOPPING
1 cup GF Featherlight Mix
1/4 teaspoon xanthan gum
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 cup butter or margarine
1 egg
1/4 cup milk
FILLING
2/3 cup sugar
1 tablespoon cornstarch
1/2 to 1 teaspoon cinnamon
1/4 cup water
4 cups unsweetened, sliced peaches
1/4 to 1/2 cup raspberries, fresh or frozen
Vanilla ice cream
Preheat oven to 400°F.
Combine Featherlight mix, xanthan gum, sugar, baking powder, cinnamon, and butter in a small bowl. Cut with a pastry cutter or two knives until it looks like coarse crumbs. Set aside.
In a saucepan, combine sugar, cornstarch, cinnamon, water, and peach slices. Cook and stir until thickened and bubbly. Stir in raspberries. When the filling starts bubbling again, remove from heat. Pour filling into a 9 x 9-inch baking dish.
In a small bowl, combine egg and milk. Add to the dry topping ingredients and stir until just moistened. Drop spoonfuls of topping on filling.
Bake for 20 to 25 minutes, until topping is golden brown. Serve warm with vanilla ice cream!
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