Gluten-Free Peach Cherry Cobbler
This Gluten-Free Peach Cherry Cobbler is exactly what you need this summer! It's cozy and warm, yet light and refreshing. Plus it's made with healthy ingredients, and lower in sugar. It pairs perfectly with coconut whipped cream, dairy-free ice cream, or a generous amount of powdered sugar!
Equipment
- 12" Cast Iron Skillet
Ingredients
Filling
- 8 Cups Sliced Peaches
- 2 Cups Diced Cherries
- 3 Tablespoons Tapioca Flour
Crust
- 3 Eggs
- ½ Cups Cassava Flour
- ½ Cups Coconut Flour
- ¼ Cup Coconut Sugar
- ¼ Cup Coconut Oil, Softened
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Instructions
Fruit Filling
- Start by slicing the fruit, and adding it into a large mixing bowl.
- Then sprinkle on tapioca flour, and stir until the fruit is evenly coated. I also like adding in a pinch of salt!
Pastry Topping
- Add cassava flour, coconut flour, baking soda, and salt into a mixing bowl. Stir together.
- In a separate bowl, add eggs, vanilla extract, and coconut sugar. Stir together with a whisk or hand mixture.
- Next, pour the dry mixture into the wet mixture, and stir together until the mixture thickens up.
- Pour over the softened coconut oil, and fold together until a dough forms. Use your hands to press into a large ball.
Rolling out the dough
- Cut two large pieces of parchment paper. Place one on the counter, and press the dough ball on top.
- Then place the second piece of parchment paper on top, and flatten into a circle with a rolling pin. When it's ready, remove the top piece of parchment paper.
Putting it all together
- Add the fruit mixture to the cast iron skillet, and use a large spoon to flatten it out.
- Next, carefully flip the dough on top of the fruit mixture, and peel away the parchment paper. It shouldn't touch the edges, but if it does, just poke a a few holes in the dough.
Baking
- Bake the cobbler at 350° for about 30-35 minutes. The fruit mixture should be bubbling around the edges. Serve hot!
Notes
Helpful Tips
- The pastry doesn't have to cover the entire top - in fact, it's better if it doesn't!
- I love topping my cobbler with coconut whipped cream, and powdered sugar, but dairy-free vanilla ice cream would be amazing too!
- If you don't have a rolling pin, just press the dough out with your hands. If it's too sticky, let it chill for a few minutes in the refrigerator. (Wetting your hands works too!)
- I used a ceramic pie dish for this recipe, but any medium sized pan will work! (Make sure it's deep enough to fit all the fruit.)
- Want to make single servings? Just split it up into 3-4 smaller baking dishes!
- I prefer my recipes lower in sugar, but if you want to sweeten up the fruit, just add a couple tablespoons of coconut sugar to the fruit mixture.
- Be very careful when removing the cast iron skillet from the oven. It's super hot, and they are very heavy!
- When measuring flours, scoop the measuring cup into the flour, and take a butter knife to push off the excess flour. Do NOT pack the flour.
How to store leftovers
Leftovers can be kept right in the pan, just put a cover or plastic wrap over top. You can also transfer it into an air tight container. It will stay fresh in the refrigerator for up to 5 days.Nutrition
Serving: 1gCalories: 333kcalCarbohydrates: 50gProtein: 7gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 82mgSodium: 254mgPotassium: 526mgFiber: 8gSugar: 29gVitamin A: 818IUVitamin C: 17mgCalcium: 46mgIron: 2mg
Did you make this recipe?Tag @freshwaterpeaches on Instagram!