Hodgson Mill Recipe Blog

 Print Friendly and PDF

Easy Gluten Free Peach Cobbler

It’s summertime and the livin’ is easy – and that goes for fixing dessert, too.  With just one box of Hodgson Mill Gluten Free Yellow Cake Mix, fresh peaches and a few other pantry staples, you can have a delicious, gluten free peach cobbler ready in no-time. 

Hodgson Mill Gluten Free Yellow Cake Mix is made with premium quality ingredients that are NON GMO verified and certified gluten free by the Celiac Support Association.  Made with the perfect blend of gluten free flour and starches, this outstanding mix easily bakes into cake, cupcakes or even a cake-like topping for peach cobbler.

Start by peeling, pitting and slicing six peaches and then layer them into the bottom of a 9x13-inch baking dish coated with non-stick cooking spray.  Add the water and cinnamon to the peaches and lightly toss. 

Sprinkle the cake mix over the peaches and set aside.  Melt the butter in a small bowl and stir in the vanilla extract.  Pour the butter mixture evenly over the cake mix topped peaches - do not stir. 

Sprinkle turbinado sugar on top of the cobbler and bake in a 350°F oven for 40 minutes or until lightly browned and bubbly.  There may be a few patches of cake mix that don’t bake into the topping, but they won’t affect the taste and easily blend into the cobbler as it’s being served.

 

Before serving, melt a little vanilla ice cream to create an easy sauce to pour over the top of this delicious peach cobbler – it adds the perfect finishing touch.  The next time you’re at the store, be sure to pick up a box of Hodgson Mill Gluten Free Yellow Cake Mix.  It makes fixing a tasty, gluten free, summertime dessert a piece of cake – or cobbler that is.  Enjoy! 

Ingredients

  • 6 fresh peaches pitted and sliced
  • 1/4 cup water
  • 1/2 tsp ground cinnamon
  • 1 box Hodgson Mill Gluten Free Yellow Cake Mix
  • 1 stick + 2 Tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 3 Tbsp turbinado sugar
  • 1/2 cup vanilla ice cream melted

Instructions

Place the peaches in a 9x13-inch baking dish coated with non-stick cooking spray. Add the water and cinnamon to the peaches and lightly toss.  Sprinkle the cake mix over the peaches and set aside.  Melt the butter in a small bowl and stir in the vanilla extract.  Pour the butter mixture evenly over the cake mix topped peaches - do not stir.  Sprinkle turbinado sugar on top of the cobbler and bake in a 350°F oven for 40 minutes or until lightly browned and bubbly.  There may be a few patches of cake mix that don’t bake into the topping, but they won’t affect the taste and easily blend into the cobbler as it’s being served.  Pour a small amount of melted ice cream over the top of each portion of cobbler before serving. Leftover cobbler can be covered and kept at room temperature for up to two days.  It’s best eaten the day it’s made. 

Serves 6 to 8                 

Notes:  Brown sugar can be substituted for the turbinado sugar if desired

Original recipe by Holly


You can find Easy Gluten Free Peach Cobbler and other recipes from Hodgson Mill by visiting the Recipes page.


 Print Friendly and PDF

Author: Holly






b i u quote


CAPTCHA image
Enter the code shown above in the box below
Save Comment

Showing 0 Comment
Copyright © 2017 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401
>