We have been enjoying the bounty from our peach tree, and I made peach cobbler for breakfast again today. Now, I know most people fix this as a dessert, but I figure it’s better for us than almost any manufactured cereal, plus my kids love it! I grew up with this as a special breakfast with different fruits my Mom canned or could pick local. I thought I would share the recipe, adapted from the one she used when I was a child for our special dietary needs 🙂 (See, I really am nice!)
Preheat oven to 400°F.
~1 cup raw sugar or honey
~ 3 tablespoons arrowroot starch
~ 1 teaspoon ground cinnamon
~ 12 cups sliced peaches, fresh or canned (if canned you will want to drain off the extra juice)
~ Juice of 1 lemon (about 1 tablespoon)
Drop Biscuit Topping
~ 1/2 cup shortening or butter
~ 3 cups all-purpose gluten-free flour mix of your choice
~ 3 tablespoons raw sugar
~ 1 1/2 teaspoons baking powder (corn & gluten-free)
~ 1 teaspoon sea salt
~ 1 teaspoon guar gum
~ 1 1/2 cups milk
- Combine sugar, arrowroot starch, and cinnamon in a large pot or dutch oven. Stir in peaches and lemon juice, and heat to boiling, stirring constantly.
- After peach mixture has reached boiling, pour into an ungreased casserole pan or leave in dutch oven and place in oven to keep warm.
- In a large bowl, combine GF flour, sugar, baking powder, salt, and guar gum. Cut in shortening or butter with a fork or pastry cutter. Stir in milk until just combined.
- Drop by spoonfulls over the hot peach mixture. Return to oven and bake for 25-30 minutes or until biscuits are firm and just a touch golden. Serve warm.
Serves: a family of 6 easily with nice tall glasses of milk 🙂 It’s good cold too!