The gluten-free peach cobbler recipe is one of my favorite summer desserts. There is no need for a blender; ultra easy and quick, you can cook it with any fruit, but I especially like it with peach and other juicy summer fruits. The secret of a well-puffed-up gluten-free dough is that all the ingredients are cold so that once in the heat of the oven, the steam that comes out makes the dough puff up.
The cobbler is a traditional American dessert. The cookie dough was placed on a bed of fruit. The English invented this recipe because they arrived in America and lacked the ingredients to cook the pudding, so they created the cobbler.
Preparation time: 20m, cooking time 40mn.
Can You Make Krispy Kreme Peach Cobbler ahead of time?
can be baked 6 hours ahead and cooled completely, uncovered, then chilled, and covered. Before serving, let stand at room temperature 1 hour, then reheat in a preheated 350°F oven until warm, about 20 minutes
How to Store Krispy Kreme Peach Cobbler
Yes, leftover peach cobbler should be stored covered in the refrigerator. It will help keep the cobbler topping from getting too mushy. It will keep in the refrigerator for 2 or 3 days.
Can You Freeze Krispy Kreme Peach Cobbler?
Freezing peach cobbler: Baked peach cobbler can be frozen for up to 3 months, however, the dough topping will be a little soggy. Instead, Freeze the unbaked cobbler for up to 3 months. When ready to bake, place the frozen cobbler in the oven for 20 minutes longer than the recipe directs (a total of 40 to 45 minutes)
Can you reheat Krispy Kreme Peach Cobbler?
Peach cobbler is best enjoyed warm, right after it’s baked. To reheat the peach cobbler, use the microwave or oven. To reheat in the oven, remove it from the fridge and allow it to come to room temperature
INGREDIENTS
- 1/4 cups almond flour
- 1/4 cup millet flour
- 3 3/4 tablespoons half-complete rice flour
- 4 tablespoons cornstarch (or potato starch) + 1 tablespoon (15g) for the fruit
- ½ teaspoon of xanthan gum
- 1 teaspoon of baking powder
- ½ teaspoon of bicarbonate
- 1 pinch of fine salt
- 2 3/4 tablespoons cold butter, cut into small cubes
- 150 ml cold whipping cream
- 1/2 cup brown cane sugar: 50 g sugar for the dough & 50 g for the fruit (you can use more sugar, depending on whether the fruit is naturally sweet or not)
- 7 nice ripe peaches
PREPARATION:
- Heat the oven to 175°C.
- Peel the peaches and cut them into pieces. In a large bowl, place them and sprinkle them with cornstarch and sugar. Mix gently and set aside.
- In a large bowl, mix together the dry ingredients: almond powder, flour, cornstarch, xanthan gum, baking powder, sugar, and fine salt. Mix well. Sift over a large bowl.
- Add the cold butter cubes and mix with your fingers (not too long as the butter should not melt between your fingers).
- Pour in the whipping cream and mix with a spoon until the gluten-free mixture forms.
- Place the fruit in the bottom of a dish, using a tablespoon, form equal-sized dough balls, and place them on the fruit.
- Bake for about 35 to 40 minutes, depending on the oven.
- Let cool for about 20 minutes.
INGREDIENTS
- 1/4 cups almond flour
- 1/4 cup millet flour
- 3 3/4 tablespoons half-complete rice flour
- 4 tablespoons cornstarch (or potato starch) + 1 tablespoon (15g) for the fruit
- ½ teaspoon of xanthan gum
- 1 teaspoon of baking powder
- ½ teaspoon of bicarbonate
- 1 pinch of fine salt
- 2 3/4 tablespoons cold butter, cut into small cubes
- 150 ml cold whipping cream
- 1/2 cup brown cane sugar: 50 g sugar for the dough & 50 g for the fruit (you can use more sugar, depending on whether the fruit is naturally sweet or not)
- 7 nice ripe peaches
Traditionally, the cobbler is eaten warm with a scoop of vanilla ice cream, but I like it cold in hot weather.
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