Sugar Cookie Peach Cobbler for Two
Try this Sugar Cookie Peach Cobbler for Two recipe, or contribute your own.
Try this Sugar Cookie Peach Cobbler for Two recipe, or contribute your own.
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- pinch salt
- 1/8 teaspoon baking powder
- 1 large egg white
- 1 lb peaches (about 3-4 small peaches) peeled and sliced into eighths
- 2 tablespoons pure maple syrup (not pancake syrup)
- 1-1/2 teaspoons gluten-free measure for measure flour (see note)
- heaping 1/4 teaspoon cinnamon
- 1/4 cup butter or vegan butter softened
- 1/4 cup + 3 tablespoons gluten-free measure for measure fl
- ice cream for serving
- Carbohydrate 0.497764582837303 g
- Cholesterol 0.204166666252445 mg
- Fat 0.0735966665755379 g
- Fiber 0 g
- Protein 1.9680779163239 g
- Saturated Fat 0.028075833276585 g
- Serving Size 1 1 Serving (268g)
- Sodium 7086.79989504075 mg
- Sugar 0.497764582837303 g
- Trans Fat 0.03072487499534 g
- Calories 13 calories
Step-by-step
- Preheat oven to 375 degrees then spray a 7x5x2" baking pan (or similar size baking pan) with nonstick spray and set aside.
- Add peach slices, maple syrup, gluten-free flour, and cinnamon to a medium-sized bowl then mix with a spatula to combine.
- Scrape into prepared baking dish then set aside.
- Add sugar and softened butter to the bowl then whisk until smooth, 30 seconds.
- Add egg white and vanilla then whisk until smooth.
- Add gluten-free flour, baking powder, and salt then switch to a spatula and stir until the flour is just incorporated.
- Scoop the mixture over the fruit then sprinkle with a little additional cinnamon and sugar.
- Place a baking sheet onto the lowest oven rack to catch any overflow then bake cobbler for 22-26 minutes or until topping is light golden brown.
- Let cool for 10-15 minutes then scoop and serve with ice cream, if desired.
Adapting the Base
Traditional cobblers rely on heavy biscuit doughs or standard wheat flour pastries. This version uses a measure-for-measure gluten-free flour blend combined with softened butter, sugar, and an egg white. Whisk the butter and sugar vigorously for thirty seconds to incorporate air before adding the dry elements. Overmixing the flour activates unwanted starches and alters the final tender crumb. Pure maple syrup coats the fresh fruit instead of refined white sugar crystals, yielding a naturally rich reduction during baking.Managing Dietary Swaps
Dairy-free baking requires specific fat ratios. Substitute vegan block butter directly for dairy butter at a one-to-one ratio without altering the remaining liquid components. Liquid spreads contain too much water and will ruin the structure of the cookie topping. Ensure the baking powder is fresh to guarantee proper rise since gluten-free doughs lack structural protein networks.Judging Doneness Visually
Baking without a thermometer requires close observation of physical cues. Place a baking sheet on the lowest oven rack at 375 degrees to catch bubbling fruit juices. Watch the cookie topping closely during the final four minutes of the 22-to-26 minute window. Remove the dish when the edges turn light golden brown and the fruit juices bubble thickly around the perimeter. Cool the dessert for ten minutes before serving.
