Peach Cobbler

I think its a requirement for all food bloggers to have a cobbler recipe.  My recipe is nothing revolutionary or earth shattering.  All I know is that since changing our lifestyle for something that doesn't include wheat, dairy, animal protein, cane sugar, or processed foods (all of these are for the most part), cobblers have been something I have struggled with.  

Here in Colorado we are smack dab in the middle of peach season.  King Soopers finally had organic peaches on sale and so I took the bait (peaches are number one the Dirty Dozen list, so make sure you buy organic if you buy peaches).  I decided that for a challenge, instead of researching the several successful gluten free cobbler recipes out there, I would try my good friend Betty Crocker and make numerous substitutions (which in essence makes it my own).  My results proved successful.  My husband and I both agree that this is the absolute best cobbler I've come up with.  Finally!  After months and months of failed or "ok" cobblers (yep, one even tasted like bland, dense blueberry pancakes), I think this is the one.  To all of you gluten free bloggers out there who have had success with your own methods, congratulations - I know exactly what you've gone through to get this far.  Since this is my second Betty Crocker ingredient substitute success, I may just consider doing a month of Betty Crocker recipes, since pretty much every cook in the United States has one or more of her cookbooks.  

I also played around with a few pre-packaged gluten free baking mixes that meet most, if not all, of my ingredient criteria.  My favorite was Arrowhead Mills Gluten Free All Purpose Baking Mix.  The flavor of this one was actually better than the first (not by much though), but the texture was chewier and it didn't rise as well as the NOW Foods blend (the second test and photo subject).  This one was the preferred one for my husband.  The good thing about this one was that it has no milk in it, making it 100% Messy Chef lifestyle approved.  The second one I tried (which was an extremely close second because of the texture) was the NOW Foods Gluten Free Baking Mix.  The only thing I don't like about it is that it does contain buttermilk (thus, it can't be considered 100% dairy free and vegan, which I would have preferred).  The texture of this one actually reminded me of buttermilk biscuits from KFC.  

Cane Sugar FreeDairy Free (depending on your flour blend)Gluten FreeVegan (depending on your flour blend)Vegetarian

6 organic peaches1/2 C agave nectar1 Tbsp arrowroot powder1 tsp lemon juice1 tsp ground cinnamon3 Tbsp unrefined coconut oil1 C gluten free baking mix1 Tbsp agave nectar1 1/2 tsp arrowroot powder1/2 tsp sea salt (optional - taste your baking mix before adding salt as it may already contain the salt)1/2 C almond milk (vanilla is especially tasty) - I'm sure you can use your favorite milk substitute here, almond milk has just been the best for me when substituting for baking

Preheat oven to 400˚.Pit and slice peaches.In a small saucepan, put in peaches, agave nectar, arrowroot powder, lemon juice, and cinnamon.Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir for 1 minute.Pour into an ungreased pie plate (or 2-quart casserole).In a small bowl, mix coconut oil (room temperature is fine), baking mix, agave nectar, arrowroot powder, and (optional) sea salt until it "resembles fine crumbs" (Betty Crocker cookbook).Stir in milk.Drop dough by the spoonful onto the peach mixture.Bake for 25 minutes, or until topping is nice and golden brown.Serve warm - serves 6 people.