I love peach cobbler. I have made many versions in my life, from ones with pie-like crusts to ones with a simple crumble on top. This one is interesting because you put the peaches in last and the crust expands around them. It turned out quite good. This recipe is wheat-free (it uses spelt flour) and it is fairly Crohn’s-friendly. The peaches are peeled and cooked, and I left most of the dairy out of it.
Easy Peach Cobbler
1/2 cup (one stick) of butter, melted
1 cup of flour (I used spelt flour to cut down on the wheat)
2 cups of sugar
3 teaspoons of baking powder
pinch of salt
1 cup of milk or soy milk
4-5 large peaches, peeled, pitted and sliced
juice of one lemon
Heat oven to 375.
First, take the melted butter and pour it into a 9x13x2 pan.
Combine flour, one cup of sugar, baking powder and salt. Add milk until the batter comes together. Pour into the pan over the melted butter but do not mix together. Take the peaches, lemon juice, one cup of sugar and the ginger and cook over high heat, stirring constantly. Let it come to a boil and allow a syrup to form. The peaches should be softened slightly but still should be firm. Pour the peaches into the pan over the batter and butter. Again, do not mix up the ingredients in the pan. Put in the oven for about 35-45 minutes. The crust should rise and envelope the peaches and turn a golden brown. Remove from oven. Can be served hot or cold.