Gluten-Free Mini Peach Cobbler is a great way to end any meal. In fact, this dessert is summer in a bowl. Peaches are bountiful. Indeed, this time of year has many people canning and preserving fruit. This classic summer dessert is also perfect for fall. Juicy peaches peeking out of a cobbled topping waiting to be eaten. Not to mention, it is quick and easy. Consequently, this recipe makes 2 mini pies that serve 2-4 people. Top with vanilla ice cream or whipped cream to take it over the top.
Gluten-Free Mini Peach Cobbler
This recipe makes two 6-inch pie plate size cobblers. Believe it or not, Cobbler’s are very similar to crisps. Cobblers do not include oats but crisps do. It’s called a cobbler because the topping resembles cobblestone streets of days of old. Hence, the topping appears to look more like a biscuit. However, if you would like it to cover the whole top just smear it on. Not to mention, that cobblers are very versatile. Indeed, berries pair nicely with peaches. To create a variation add about 1/4 cup of berries of choice per mini pie.
Many people this time of year are trying to figure out what to do with all their peaches. I have a peach tree but it did not produce this year. I am slowly but surely becoming an empty nester. It is, therefore, I don’t care for make a huge dessert that won’t get eaten. This way one mini pie can serve two people. Amazon has a nice array of mini pie plates.
If serving 4 instead of two just divide the Nutritional Information.
Uses For Leftover Cobbler:
Needless to say, I detest waste. I have thought about other ways to use it. Use to make a parfait by layering it between some vanilla yogurt. Place a scoop full on top of pancakes or waffles. Place a tablespoon in ice cube trays and freeze them for smoothies later. Or simply add a scoop of cobbler to yogurt. Stir it in to blend for Peach Cobbler Yogurt.
Can You Freeze Gluten-Free Mini Peach Cobbler:
If you are prepping for the holidays then I highly suggest making it without the cobbler and freezing it in the mini pie plates. Then remove the pie plate and place it in the fridge to defrost. Remove the pie plates from the fridge and allow them to come to room temperature. Then make the Cobbler topping, and cinnamon sugar topping, and place on the pies at 425 F in a preheated oven. Bake for 10 – 14 minutes. Remove and allow to cool.
Yes, you can freeze baked cobbler but it may affect the flavor and texture of the crust. However, there are some precautions you can take to ensure a nicer texture. First, make sure the cobbler is at room temperature. Next, wrap it tightly in tin foil. Followed by wrapping it tightly in plastic wrap. Lastly, place it into a gallon-size sealable bag. This will ensure that the cobbler doesn’t get freezer burn.
To defrost, simply remove it from the freezer and place it in the fridge. Next, remove and place on the counter until it comes to room temperature. Otherwise, the glass pie plate can break going from cold to hot. Bake in a preheated oven according to the directions below.
Can White Peaches Be Used:
The simple answer is yes. Consequently, white peaches tend to be a little sweeter than yellow peaches. I suggest trying the recipe as is and perhaps reducing the sweeteners in the cobbler by a small amount.
To Reheat Mini Peach Cobbler:
Allow the cobbler to come to room temperature. Finally, reheat in a preheated oven at 350 F for approximately 6 – 10 minutes or until warmed through. Most importantly place the mini pies in the middle of the oven. If the top seems to be getting too dark place tin foil over the crust. On the other hand, cobbler can be reheated in a microwave for 30 seconds to 1 minute. Enjoy with my Dairy-Free Vanilla Ice Cream.
Gluten-Free Mini Peach Cobbler
How to Remove Peach Skin:
- 4 cups of boiling water
Directions:
First, wash the peaches. Second, to remove peels from the peaches cut an X on both sides of the peach. Third, boil water in a large pot over medium heat. Next, carefully place the peaches into the boiling water for 30 seconds. Finally, shock them by putting them into ice-cold water for 10 seconds. Peels should be very easy to remove.
Mini Peach Cobbler Ingredients:
- 3 -4 whole fresh peaches medium-sized
- 3 tbsp powdered monk fruit sweetener
- 3 tbsp maple sugar
- 1/8 tsp cardamom
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp lemon juice
- 1/2 tsp arrowroot flour
Directions:
First, preheat the oven to 425 F. Second, oil two 6-inch pie plates. Third, slice the peaches into wedges. Fourth, add the monk fruit sweetener, maple sugar, spices, lemon juice, and arrowroot to a bowl. Allow the peaches to sit and macerate for 5 minutes or so. Next, stir the ingredients together until combined. Finally, remove half of the peaches and juices into a six-inch pin plate. Next, place the remaining peach wedges and juices into the second pie plate. Place the pies on a cookie sheet that has been wrapped in tin foil for easy cleanup. Place the two small pies into the oven for 5 – 7 minutes. Remove from the oven.
For The Cobbler:
- 1/2 cup cassava flour
- 3 tbsp powdered monk fruit sweetener
- 3 tbsp maple sugar
- 1/2 tsp baking powder
- 2 1/2 tbsp coconut oil
2 tbsp boiling water
Directions:
First, combine cassava flour, powdered monk fruit sweetener, maple sugar, and baking powder stir together. Next using a fork smash in the coconut oil until coarse meal. Lastly, stir in the boiling water until combined. Using a small cookie scoop place mounds over the cooked peaches. The cobbler will spread while in the oven. Next, top with sugar topping.
Sugar Topping:
1 tbsp monk fruit sweetener
1/8 tsp vanilla powdered monk fruit sweetener
1/8 tsp cardamom
1/2 tsp cinnamon
Directions;
Stir ingredients together. Finally, spread the sugar mixture all over the tops of the two cobblers. Lastly, put back into the preheated oven for 10- 14 minutes or until the top is browned. Remove and allow to cool before eating.
Gluten-Free Mini Peach Cobbler
Equipment
Ingredients
To Remove Skin From Peaches
- 4 cup boiling water
Peach Filling
- 3-4 whole peaches sliced approximately 2 cups
- 3 tbsp powdered monk fruit sweetener
- 3 tbsp maple sugar
- 1/4 tsp cardamom
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tsp lemon juice
- 1 tsp arrowroot or potato flour
Gluten-Free Cobbler Topping
- 1/2 cup cassava flour
- 3 tbsp monk fruit sweetener
- 3 tbsp maple sugar
- 1/2 tsp baking powder
- 3 tbsp coconut oil
- 2 tbsp very hot water
Cinnamon Sugar Topping
- 1 tbsp monk fruit sweetener
- 1/8 tsp vanilla powdered monk fruit sweetener Recipe is on my blog
- 1/8 tsp cardamom
- 1/2 tsp cinnamon
Instructions
To Remove Peach Peel
- First, wash the peaches.4 cup boiling water
- Second, to remove peels from the peaches cut an X on both sides of the peach.
- Third, boil water in a large pot over medium heat.
- Next, carefully place the peaches into the boiling water for 30 seconds.
- Finally, shock them by putting them into ice-cold water for 10 seconds.
- Peels should be very easy to remove.
Peach Filling
- First, preheat the oven to 425 F.
- Second, oil two 6-inch pie plates.
- Third, slice the peaches into wedges.3-4 whole peaches sliced
- Fourth, add the monk fruit sweetener, maple sugar, spices, lemon juice, and arrowroot to a bowl.3 tbsp powdered monk fruit sweetener, 3 tbsp maple sugar, 1/4 tsp cardamom, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 2 tsp lemon juice, 1 tsp arrowroot or potato flour
- Next, stir the ingredients together until combined.
- Allow the peaches to sit and macerate for 5 minutes or so.
- Finally, remove half of the peaches and juices into six-inch pie plates.
- Next, place the remaining peach wedges and juices into the second pie plate.
- Place the pies on a cookie sheet that has been wrapped in tin foil for easy cleanup.
- Place the two small pies into the oven for 5 - 7 minutes.
- Remove from the oven.
Cobbler Topping
- First, combine cassava flour, powdered monk fruit sweetener, maple sugar, and baking powder stir together.1/2 cup cassava flour, 3 tbsp monk fruit sweetener, 3 tbsp maple sugar, 1/2 tsp baking powder
- Next, using a fork smash in the coconut oil until it looks like a coarse meal.3 tbsp coconut oil
- Lastly, stir in the boiling water until combined.2 tbsp very hot water
- Using a small cookie scoop place mounds over the cooked peaches.
- The cobbler will spread while in the oven.
- Next, top with sugar topping.
Cinnamon Sugar Topping
- Stir ingredients together.1 tbsp monk fruit sweetener, 1/8 tsp vanilla powdered monk fruit sweetener, 1/8 tsp cardamom, 1/2 tsp cinnamon
- Finally, spread the sugar mixture all over the tops of the two cobblers.
- Lastly, put back into the preheated oven for 10- 14 minutes or until the top is browned.
- Remove and allow to cool before eating.
Notes
| Nutrition Facts | |
|---|---|
| Servings 2.0 | |
| Amount Per Serving | |
| calories 350 | |
| % Daily Value * | |
| Total Fat 17 g | 27 % |
| Saturated Fat 14 g | 70 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 130 mg | 5 % |
| Potassium 456 mg | 13 % |
| Total Carbohydrate 5o g | 17 % |
| Dietary Fiber 5 g | 21 % |
| Sugars 26 g | |
| Protein 2 g | 4 % |
| Vitamin A | 0 % |
| Vitamin C | 27 % |
| Calcium | 11 % |
| Iron | 7 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
