2⅓cgluten free all-purpose floursuggestion in post
1teaspoonxanthan gumomit if your all purpose flour contains this or guar gum
1½teaspoonbaking powder
6tablespoongranulated sugardivided
pinch of salt
5tablespoondairy free buttercold and cut into small cubes, suggestion in post
3tablespoonshorteningcold, suggestion in post
2eggsroom temperature
¾cdairy free milksuggestion in post
optional-- top with a scoop of dairy free ice cream or whipped topping
Instructions
Preparing the Peach Mixture
Preheat the oven to 400°F.
In a large bowl, combine all of the peach mixture ingredients and evenly transfer to a 9x13-inch baking dish; set aside.
Preparing the Biscuit-Style Topping
In another large bowl, stir together the flour, xanthan gum, baking powder, and heaping tablespoons of sugar and salt.
Then add in the butter and shortening with a pastry cutter. Blend until the mixture is well combined.
Now add in the eggs and milk with a fork. The mixture will be thick and sticky.
Remove small golf ball-sized dough balls from the bowl. Slightly flatten dough with your hand and place on top of the peach mixture.
Keep in mind the peaches won't be completely covered-- it should have a "cobbled together" look.
Sprinkle additional granulated sugar across the top of the cobbler.
Transfer to the oven for 40-42 minutes. The peach mixture should be bubbling up along the sides of the pan like crazy and the biscuit-style topping should be soft on the inside and golden brown on the outside.
Remove from the oven and allow to sit for 15 minutes before serving with a scoop of vanilla ice cream or whipped topping.
If the mixture is too juicy, remove excess juice with a turkey baster.