Gluten-Free Dutch Oven Peach Cobbler

 

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When the 4H club was here, Rob decided to make peach cobbler with them as one of the outdoor cooking projects.  As always, the cooking projects are gluten-free, due to some allergies that some of the clubbers have.  If you don’t have gluten-free flour (or allergies), just use the regular kind of all-purpose flour.  It still works great.  We love the gluten-free one-to-one flour from Bob’s Red Mill.

The first thing he did was grab 2 quart jars of homemade peach pie filling.  We like to make our own and can it, using various kinds of fruit, like blueberries, peaches, cherries and apples.   You could use an equivalent amount of purchased pie filling, of any kind.  You could also thicken some sweetened, frozen fruit with cornstarch to make your own.   There are many recipes in cookbooks or on the internet you could follow if you don’t know how.

Put a parchment liner in a large cast iron kettle.  Put filling of choice in liner.  Make topping (recipe below) and spoon over filling.  Put lid on.  Cover the lid with burning briquettes and put some underneath as well.  Rob lit the briquettes up about 10 minutes before he needed to use them so they were nice and hot.  About 15 briquettes on the top and 15 on the bottom works well.  Bake for about 45 minutes, checking every 15 minutes so it doesn’t burn.  When it is done, it will be slightly brown on the top and the filling will start bubbling through the topping.  It is extremely hot.  To check the cobbler without getting burned, use a lid lifter, vise grips, or whatever you have to get the lid off.  Pot holders are a must as well.

Topping:

1 cup quick cooking oatmeal

1-1/2 cup brown sugar

1/2 cup gluten-free all purpose flour (we used Bob’s Red Mill 1-1)

1/2 cup butter

1 teaspoon cinnamon

Put ingredients into a bowl.  Use a pastry blender to cut the butter into the dry ingredients.  (We did not have one outside, so we just used forks to smash the butter into the dry ingredients.)    Makes 1 large cobbler.  Serves 8-10 people.

 

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