Peach Cobbler

This is also my mothers recipe and is made a lot during peach season It is not a biscuit-like crust but a sweet cake-like one It is a family favorite

Authored by: Catherine A Brorby, Author of Making the Most of Your Food Allergies

  • Print Recipe
  • Cooking Time: Over one hour
  • Serves: 6
  • Suitable Diets: Low Sodium, Vegetarian, Wheat Free


  • 6 cups peeled, sliced peaches the sweetest ones you can find
  • 1/2 cup sugar
  • 2 Tablespoons butter or alternative
  • 1 egg
  • 1 cup white rice flour
  • 1 teaspoon baking powder, cornfree if necessary
  • 1/4 cup milk or rice milk
  • 1 teaspoon vanilla, alcoholfree if necessary


Preheat oven to 350 degrees.In a medium bowl, cream the sugar and butter. Add the egg. Mix well. In a small bowl, combine the flour and baking powder. Measure the milk, add the vanilla. Add the flour mixture to the butter mixture a bit at a time, alternating with the milk and vanilla.Put the sliced peaches in a 9x9 inch pan. Drop the batter by large spoonfuls evenly over the fruit. Bake for 50 minutes or until top is lightly browned and firm to the touch. Cool. Serve warm or cold. This recipe is easily doubled, use a 9x13 inch pan. This recipe is free of wheat and corn. Can be free of soy if you use butter. Can be free of dairy if you use milkfree margarine and rice milk. Can be free of yeast and gluten if you use alcohol free vanilla. Can be free of corn if you use cornfree baking powder.Rice milk is used in the nutrition analysis.