Peach Cobbler

Marlene Mork (GF Utah group)

1/4 cup butter 
1 cup  + 2 Tbsp bean or rice flour blend, ½ cup sugar
2 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
1/8 tsp nutmeg (optional) 1 egg 3/4 cup milk
1/2 tsp vanilla
29 ounce can peaches, drained, or 1 quart canned peaches, drained

1. Melt butter in 1.5 quart casserole or 8x8x2-inch baking dish while heating oven. 
2. In bowl combine mix sugar, flours, baking powder, xanthan gum, salt, and nutmeg. 
3. Beat egg in a mixing bowl, then add in milk and vanilla. Add dry ingredients and mix well. 
4. Remove casserole dish form oven. Tilt to spread butter evenly. Pour batter over butter. Spread fruit over batter. DO NOT STIR.  (Fruit sinks to the bottom of the baking dish during cooking.)
5. Bake uncovered in 350 degree oven for 35 to 45 minutes or until fruit is bubbling around the edges and the top is golden brown. 

Serve with ice cream, whipped cream or vanilla sauce. 

To Use Fresh Fruit:
Use 3 cups fresh peaches, peeled and sliced in place of can peaches. Mix 1/2 cup sugar with 2 Tbsp. cornstarch and stir into to peaches. May use apples; cherries or plums, take out pits, and etc. if desired.

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