Mom’s famous gluten-free peach cobbler will having you basking in the last rays of summer while at the same time, excited for the warm flavors that fall brings. The summer days are coming to a close which means no more farm fresh, juicy peaches. I love that summer blues don’t have to last knowing that fall is just around the corner. With cooler weather, warm pumpkin scents and the excitement of school starting, it is truly a great time of year. This gluten-free peach cobbler is my favorite for late summer. It has succulent summer peaches while also having warm fall flavors of nutmeg and sugar. We hit up our local farmers market last year and got these gorgeous white bagel peaches. They were perfect for making Mom’s famous, gluten-free peach cobbler and the kids loved that they picked out the fruit to go inside.
This year, our neighbors had an abundance of peaches which was a huge plus for us. We loved the frequent fruit drop offs. We had so many in fact, that I made a big batch of peach freezer jam. From a topper on gluten-free toast to a lovely addition to dinner, freezer jam works great. I also love making our peaches and cream for a delicious and fresh dessert.
I grew up enjoying this recipe every summer. It is still a part of my fondest summer memories and definitely something I request whenever I am home in late July or August. I personally loved that mom went the extra mile to top the warm cobbler with smooth, cool cream. You know, like they did in the good ol’ days. Mom’s gluten-free peach cobbler couldn’t be easier to prepare either which is great for hectic back-to-school schedules. I should note that sometimes I like to double the crumble part of the recipe for more of that delicious topping!
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Mom’s Gluten-Free Peach Cobbler
- Preheat oven to 375°. In a large bowl, stir together all filling ingredients expect peaches. Fold in and gently stir in peaches once other ingredients are well combined. Pour filling into a 13 x 9" baking pan. In another bowl, combine cobbler gluten-free flour, sugar, baking powder and salt. Cut butter in until crumbly. Gently stir in egg and milk until just moistened. Crumble this mixture over the filling and top with remaining 4 T sugar. Bake 45 minutes or until golden brown with bubbly edges.
I hope you enjoy this recipe as much as I always have. It is a recipe that my mom made for me and I will make for my kids. I have high hopes that this will be a recipe passed down through the generations. Do you have any nostalgic summer recipes?