Peach Cobbler

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6 cups sliced peeled ripe peaches (about 3 lbs)
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice
1/4 teaspoon GF vanilla extract

Batter:

6 Tbs. GFCFSF margarine
1 1/4 cups GF flour
3/4 cup granulated sugar
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1/8 teaspoon salt
dash of cinnamon
1 cup milk substitute
1/2 teaspoon GF vanilla extract
1 tablespoon turbinado sugar (sub brown sugar if need be)

Preheat oven to 350 degrees F.
To prepare filling, combine first four ingredients in a medium bowl. Set aside.
To prepare batter, place margarine in an 8-inch square baking dish. Place dish in oven 5 minutes or til margarine melts.

Combine flour and next six ingredients (through dash of cinnamon) in a medium bowl. Combine milk and 1/2 Tsp. vanilla; add milk mixture to flour mixture, stirring just until moist. Spoon batter over margarine, spreading evenly (do not stir). Spoon peach mixture over batter, gently pressing peaches into batter. Bake at 350 degrees for 50-55 minutes. Sprinkle turbinado sugar and bake an additional 10 minutes or til crust is golden. Serves 8.