YIELD: 8 SERVINGS
This cobbler is a perfect way to use up a bunch of fruit, especially when you have a lotta hard peaches rolling around—which tends to happen to me quite often during the summertime (I over purchase and don’t want to wait for all of them to ripen!). Any stone fruit can be used; try this recipe with plums or apricots, too!
Directions
Preheat oven to 375°F and lightly grease a small stoneware or ceramic baking dish, about 5 × 9 inches.
In a medium bowl, toss together the peaches, sugar, allspice, and cornstarch.
Arrange in the greased baking dish in an even layer.
In a separate bowl, whisk together the potato starch, white rice flour, besan, xanthan gum, baking powder, and sugar.
Cut in the margarine and blend using a pastry blender until even crumbles form.
Add in the nondairy milk and lemon juice and stir until smooth.
Drop by heaping spoonfuls on top of the sliced peaches.
Bake for 35 to 40 minutes, or until bubbly and the biscuit top is golden brown on edges.
Store in airtight container for up to 1 day.
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Ingredients
4 peaches (about 4½ cups) peeled and sliced
½ cup sugar
¼ teaspoon ground allspice
3 tablespoons cornstarch
⅓ cup potato starch
⅓ cup white rice flour
⅓ cup besan/chickpea flour
1 teaspoon xanthan gum
1 teaspoon baking powder
3 tablespoons sugar
6 tablespoons non dairy margarine
¼ cup + 2 tablespoons non dairy milk
1 teaspoon lemon juice
