Peach Cobbler

I created this recipe the weekend I got engaged.  My now-husband was with me in the store waiting patiently (or so it seemed) to propose (unbeknownst to me) while I spent time comparing recipes and deciding if fresh or canned peaches would work better.   Finally, I made all my purchases, checked out, and put the fresh peaches in the cooler.  We made it to the park and he proposed and then we went and played pre-scheduled laser tag with my family.  All in all it was an eventful day!  A recipe can never compare to being proposed to by the guy you love, so obviously the proposal takes the cake as to the most exciting part of the weekend :-).  Nevertheless, here is the cobbler that ensued.

 

Part one ingredients::

8 peaches, sliced and pitted with peels still on

1/4 c. sugar

1/4 c. brown sugar

1 tsp lemon juice

1/4 tsp cinnamon

1/8 tsp nutmeg

2 tsp cornstarch

Part one directions:

Stir all ingredients together and then bake in an oven-safe dish for 10 minutes at 425 degrees.

Part two ingredients:

8 T. butter (can use less)

1 1/2 c. flour (1 1/4 c. brown rice flour, 1/4 c. tapioca starch, 1/4 tsp xanthan gum)

2 1/4 tsp baking powder

3/4 tsp salt

1 c. sugar

1 1/2 c. milk (I used coconut)

Part two directions:

Melt 8 T. butter and put into 8×8 pan or 9×9.  Combine the remaining ingredients in a bowl and stir well.  Pour over the butter in the 9×9 dish.  Don’t stir.  Spoon in peaches and then gently pour in syrup.  Sprinkle with cinnamon.  Bake at 350 degrees for 30 minutes until dough on top is cooked through. Serve in bowls.  May be served with vanilla ice cream.