Make Ahead

Gluten Free/Vegan Mini Peach Breakfast Cobblers

July 10, 2013
0 Ratings
  • Serves 6-8
Author Notes

Juicy peaches are brightened with a bit of fresh lemon juice and ginger and topped with a lovely oat biscuit for a delicious breakfast. It's a gluten free and vegan breakfast take on the cobbler, sweetened with only a small amount of sucanat. —Courtney

What You'll Need
  • For the Peaches
  • 2 cups diced peaches
  • 2 teaspoons fresh lemon juice
  • zest of 1/2 a small lemon
  • 1/2 teaspoon freshly grated ginger root
  • 1 tablespoon sucanat or raw cane sugar
  • 2 teaspoons arrowroot or tapioca flour
  • For the Biscuit Topping
  • 1 ounce gluten free oat flour
  • 1 ounce brown rice flour
  • 1 ounce arrowroot or tapioca flour
  • 1 pinch sea salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon xanthan gum or psyllium husk
  • 2 teaspoons sucanat or raw cane sugar
  • 1 ounce solid coconut oil
  • 2 ounces cold coconut milk (or other milk of your choice)
  • raw cane sugar to sprinkle on top (optional)
  1. Preheat your oven to 350 degrees.
  2. Combine all of the ingredients for the peaches in a bowl, tossing to coat the peaches. Divide the peach mixture into 6 or 8 small ramekins or mason jars (I used the mini 4-oz jars). Set aside.
  3. In a bowl, combine the flours, salt, baking powder, xanthan gum, and sucanat. Whisk to combine. Add the solid coconut oil to the dry ingredients and cut it in with a fork or a pastry cutter. When the dough looks crumbly, add the coconut milk and stir until the biscuit dough starts to form. You may have to bring it together with your hands. Divide the dough into as many equal portions as you have ramekins or jars. Roll the dough into balls, then gently flatten them into shapes roughly the size of your ramekins or jars. Place the biscuits on top of the peaches and sprinkle with a bit of raw cane sugar.
  4. Place your jars or ramekins onto a baking sheet, then place the sheet in your preheated oven. Bake the cobblers for approximately 25 to 30 minutes until the biscuits are baked and firm and the juices from the peaches are bubbling and thick. Cool slightly before enjoying! Store leftovers in the fridge. Makes 6 to 8 cobblers depending on the size of your jars/ramekins.

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