What can I used to thicken my peach cobbler?

For this recipe I used arrowroot powder mixed with peach juice from the can to mix with the cobbler to thicken it. You can also use corn starch or tapioca flour for thickening a cobbler. It is important to mix your thickening ingredient with water or peach juice in a small bowl before adding it to your cobbler. This will prevent the starch from lumping in your dessert and will leave a smooth texture.

Do you drain canned peaches for peach cobbler?

Yes! For this recipe is important that you drain the canned peaches. You will reserve two tablespoons of liquid to mix with the arrowroot powder, but otherwise drain the juice from the peach cans. For this recipe if you don't drain the peaches your cobbler will be really runny and there will be an abundance of liquid. I tried this recipe without draining the peaches and I advise draining them.

Gluten Free Canned Peach Cobbler

Name: Gluten Free Canned Peach Cobbler
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 - 29 ounce cans Peaches, drained reserving 4 tablespoons; 1/2 cup Unsalted Butter; 1/4 cup Granulated Sugar; 1/2 cup Brown Sugar; 1 tsp Vanilla Extract; 2 tsp Ground Cinnamon; 1/2 tsp Ground Allspice; 1/2 tsp Sea Salt; 2 Tbsp Arrowroot Powder or Corn Starch, mixed with reserved juice; 2 1/2 cups Gluten Free Flour; 3 tsp Baking Powder; 1 tsp Sea Salt; 1 cup Granulated Sugar; 1 cup Buttermilk; 2 large Eggs; 1 tsp Vanilla Extract

Description

A sweet and bubbly peach filling made with canned peaches, warm spices, and butter, topped with a fluffy gluten free buttermilk biscuit topping and baked until golden. This easy gluten free peach cobbler is the perfect dessert any time of year.

Ingredients

Scale

Peach Filling:

2 - 29 ounce cans Peaches, drained reserving 4 tablespoons
1/2 cup Unsalted Butter
1/4 cup Granulated Sugar
1/2 cup Brown Sugar
1 tsp Vanilla Extract
2 tsp Ground Cinnamon
1/2 tsp Ground Allspice
1/2 tsp Sea Salt
2 Tbsp Arrowroot Powder or Corn Starch, mixed with reserved juice

Buttermilk Topping:

2 1/2 cups Gluten Free Flour
3 tsp Baking Powder
1 tsp Sea Salt
1 cup Granulated Sugar
1 cup Buttermilk
2 large Eggs
1 tsp Vanilla Extract

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Instructions

Preheat your oven to 350 degrees.

In a sauce pan over medium heat add the drained peaches, butter, granulated sugar, brown sugar, vanilla, cinnamon, allspice and salt. Heat to a simmer and simmer for 1-2 minutes.

In a small bowl mix together the arrowroot powder and peach juice until combined. Pour into the peach mixture and stir to combine. Simmer for 1 minute and then remove from heat.

In the bowl of your stand mixer combine the gluten free flour, baking powder, salt, granulated sugar, buttermilk, eggs and vanilla. Beat until combined into a smooth batter, about 1-2 minutes.

Pour the peach mixture into a 9x13 baking dish or 3 quart baking dish. Top with large tablespoons of the buttermilk biscuit mixture.

Bake at 350 degrees for 35 minutes. The biscuits will be golden and the peach mixture will be bubbling when done.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert, Fruit
Method: Baking
Cuisine: American