Summertime without peach cobbler is like a front porch without a swing. Sure, it’s nice, but everybody knows it’s missing something. This foolproof recipe guarantees that everyone—including gluten-intolerant Cousin Larry—can have his peach cobbler and eat it too. There’s no need to advertise to the old-school, no-substitutes-allowed sticklers that it’s a gluten-free dessert, either: We would be willing to bet Aunt Susie won’t even be able to tell the difference. (Our Test Kitchen pros suggest Cup4Cup Multipurpose Flour, as it bakes up with almost the same texture of a gluten product.) Our culinary experts also recommend layering the peach mixture and batter onto the butter in the hot skillet, rather than stirring all of the ingredients together, as the individual layers melding together in the oven is what really makes the buttery, caramel-y concoction sing. Plus, the cobbler only takes 15 minutes to prep, so pop it in the oven, set a timer, and use that 45 minutes of baking time (and 5 minutes of cooling time) to go hang that sorely missed swing on the front porch. Sweet summertime, indeed.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Place peaches, brown sugar, cinnamon, and 1/4 teaspoon of the salt in a 12-inch cast-iron skillet. Cook over medium-high, stirring occasionally, until peaches release juices and slightly soften, about 5 minutes. Transfer mixture to a medium bowl; set aside. (Do not wipe skillet clean.)

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  • Add butter to skillet; melt over medium. Remove from heat. Whisk together egg, flour mix, milk, granulated sugar, baking powder, vanilla, and remaining 1/2 teaspoon salt in a large bowl until smooth. Pour mixture over hot melted butter in skillet (do not stir). Spoon peach mixture over batter.

  • Bake in preheated oven until golden brown and center is set, about 45 minutes. Let cool about 5 minutes. Serve.