Southern Bourbon Brown Sugar Peach Cobbler

I REALLY thought throwing together a gluten free + vegan peach cobbler would be EASY, I have never been more wrong. This recipe took some serious trial and error but the payoff is SPECTACULAR. I have always enjoyed peach cobbler- but this version has turned it into one of my favorite desserts of all time. Im VERY excited for you to try it!

In this post I have photos of two different versions of this recipe. One made with brown sugar (as written in the recipe). The other made with organic cane sugar. The brown sugar photos are darker in color and the cane sugar creates a lighter colored cobbler.

Flavor wise the brown sugar version is my favorite!

You can also use half and half! OR you are looking to reduce the sugar- feel free to swap in half of the total sugar amount with granulated alluose.

This is the brown sugar cobbler! Its incredible!!

Ingredients

Butter:

I recommend either Salted Butter OR Just about any vegan butter. My favorite vegan butter flavor wise is made by the brand melt! Using real butter results in it turning into brown butter while it warms up in the oven which adds a really nice extra bit of flavor.

Milk

You can use just about any kind of milk here except for canned coconut milk. I would save any boxed dairy free milk will work! Of course too- if dairy isn’t an issue regular milk can be used too! Whole milk, 2% or low fat.

King Arthur Gluten Free Measure for Measure Flour

This flour is wonderful for muffins, scones, pancakes and cookies! Mixed with a little expandex it does some wonderful things! Its really affordable and can be found in most grocery stores these days. I normally just order it on amazon.

Expandex

This fried dough is special because of the magic of expandex. It is a modified form of tapioca starch that was formulated to improve gluten free baking. The word Modified tends to worry people- so let me explain further. Essentially they studied tapioca and removed portions of it leaving only the parts that would allow for it to cause amazing elasticity (aka its name) in gluten free recipes. This flour allows me to get an incredible rise with everything I use it in. It traps the air bubbles in the dough just like regular flour with gluten does! Its honestly incredible. If you eat any processed or store bought foods you have eaten many forms of modified starch. Its nothing new- its just semi new to the home baker. Its non gmo and I typically get it from the brand Judee’s on amazon. Under no conditions can you sub it out for another regular starch.

Outside of the US there is a product called Ultratex 3 I have not worked with it but from what I understand its comparable! I would use that in the exact same quantity as the expandex amount that I call for.

This is way it looks made with organic cane sugar :)

A Note about Peaches:

For this recipe and really all of my new peach baked goods you can use fresh or frozen. WIth or without skin. It won’t make a difference! I never even notice the skins after I have baked them (especially in a baked good where they have been finally chopped or diced.) Frozen of course is the quicker option. Fresh is usually the better tasting option- though the differences isn’t all that big.

As a general rule- typically 1 peach = 1 cup once you chop it up. Sometimes a smaller peach will throw that ratio off. But it tends to be pretty consistent for me.

Making the cobbler corn free:

I will always and forever only buy bobs red mill double acting baking powder. Its simply the best!! But- I wanted to note that if you have a corn sensitivity or allergy then its ok to skip the “double” aspect and go with whatever brand of baking powder you can safely use. I just recommend getting the cake into the oven as quick as possible once the milk is mixed in!

Southern Bourbon Brown Sugar Peach Cobbler

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Yield: 5-6 Servings

Author: Brittany Angell

Prep time: 12 MinCook time: 40 MinTotal time: 52 Min

This incredible recipe is my take on Old Fashioned Peach Cobbler- updated with some of my all time favorite flavors- Bourbon & Brown Sugar. Its the most wonderful summer to fall transitional recipe. This recipe is truly quick and easy to make- especially if you use frozen pre sliced peaches.

Ingredients

Cobbler Batter

• 1 Stick (8 tbsp) Of Salted Butter (Or vegan butter)
• 1 cup brown sugar (144 grams)
• 1 Cup King Arthur Measure for Measure Gluten Free Flour (142 grams)
• 2 Tbsp Expandex (17 grams)
• 2 1/2 Tsp Double Acting Baking Powder
• 1 Tsp Salt
• 1/2 Cup of Bourbon (98 grams)
• 1/2 Cup of milk- dairy or nondairy (121 grams) * Note: if you wish to skip the bourbon just double the milk.
• 1 Tsp Vanilla Extract

Peaches

• 5 Cups of Peaches cut into quarters/ slices *This should be about 5 peaches! You may peel or leave the skin on. They can be fresh or frozen. IF frozen warm up to thaw.
• 1 Tsp Cinnamon
• 6 tbsp Brown Sugar (53 grams)
• Pinch of salt

Instructions

1. Preheat oven to 375 degrees. Add the butter to a 9x13 baking pan or casserole dish of similar sizing (a little smaller works too!)
2. Place the pan with the butter into the oven 10-12 minutes prior to having your other ingredients prepped. So for example- IF you need to slice your peaches I recommend doing that first then placing the pan into the oven giving yourself about 10 minutes to prep the peach and batter mixtures.
3. To a medium bowl add the peach slices, their brown sugar, cinnamon and the pinch of salt. Mix well & set aside.
4. Place another medium bowl over a kitchen scale and measure in all of the ingredients for the batter. Whisk well until smooth.
5. Remove the hot pan with melted butter from the oven and layer half of the peaches into the butter. Pour on the entire bowl of cobbler batter over the peaches. Then layer in the remaining peaches randomly over the top. Quickly place into the oven and set timer for 30 minutes then check on it. Bake 38-42 minutes until deeply golden brown and cooked through. (Baking for 38 minutes gives it a bit if a gooey texture on the inside that I personally love!)
6. Serve warm with ice cream, whipped cream and or caramel!

Notes

This recipe can also be made with organic cane sugar! I have made it a number of times to get it JUST right & the photos in this post are representative of it made with white sugar! So do keep in mind that your cobbler is going to turn out a much darker golden brown following the recipe as written above. Visually the white sugar makes for a "prettier" cobbler. Flavor wise the brown sugar version is my favorite! You can also use half and half!

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