This recipe really is very similar to my favorite peach cobbler and blueberry cobbler recipes, but I find this particular size and combination of fruit is just so lovely. It needed it's own recipe. ;)  Enjoy!

Fresh from the oven! Yum!

Peach & Blueberry Cobbler

Preheat oven to 350 F.  

In a 9 x 13 pan, add the following: 

~3 cups sliced peaches, fresh OR ~two 790 ml/26 oz jars peaches, drained 

~3 cups wild blueberries (fresh or frozen work great - I don't find it affects the baking time)

1/4 cup Kristin's Gluten-Free Flour Mix

2 - 4 Tbsp sugar (I leave this out if the canned peaches were in a light syrup)

1 tsp cinnamon (optional - I sometimes leave this out if I'm not in the mood for cinnamon)

*A couple notes about the fruit: You want your 9 x 13 pan to be at least 1/2 full of fruit, but you can add a bit extra to 2/3 full of fruit, if desired. If you use fresh peaches, you don't have to peel them unless you prefer it. 

Mix together in a large bowl:
1 cup Kristin's Gluten-free Flour Mix
3/4 - 1 cup sugar
1 tsp baking powder
1/2 tsp salt

Add, chopping in with a pastry cutter until you have a crumbly topping:
3 Tbsp butter, chilled
1 egg
1 tsp vanilla extract or vanilla bean paste

Sprinkle the crumb topping over the prepared fruit.  Bake at 350 F for ~50 minutes, until topping is nicely browned.  Great served hot or warm.  The cobbler can be served alone - but we love it with a tiny dollop of vanilla ice cream or whipped cream needed! We enjoy leftovers chilled or reheated. Enjoy!

Peach & Blueberry Cobbler Recipe by Successfully Gluten Free!

 Yummy and easy to whip together peach upside down cake, packed with lots of fresh peaches! This cake can be made in a 10" dish or in a larger 12" pan.  I'm going to include both size variations of the recipe below.  Not in a peach mood? I have a delicious ginger pear upside down cake and a banana sunshine upside down cake, too! 

Mmm... a fresh slice of peach upside down cake! 

So pretty! 

Peach Upside-Down Cake

Makes a 10" or 12" cake, variations included below. 

Preheat oven to 350 F. 

Mix in the bottom of the cast iron or similar-style round baking dish (I don't bother adjusting this whether I'm using the 10" or 12" dish): 

1/4 cup butter, melted (or melt this in the pan over low heat, then remove from heat and add the rest)

1/3 cup brown sugar

1 Tbsp corn syrup

1 tsp ground cinnamon 

1/2 tsp ground cardamom

Layer on top of the sugar mixture, overlapping the peaches as you go: 

Fresh and just barely ripe peaches, sliced - The amount really depends on the size of your peaches. I used 9 peaches on the smaller size.  I'd recommend having about 6-10 peaches available, so you can cut and slice more, if needed.

Peaches, layered and ready for their cake topping. 

For the smaller 10" pan, prepare the following: 

Mix together: 

1 1/2 cups Kristin's Gluten-Free Flour Mix

1/2 cup sugar

1 tsp cinnamon

1/4-1/3 tsp baking soda

1/4-1/3 tsp salt

Whisk in: 

3/4 cup milk

6 Tbsp butter, melted

2 eggs

2 tsp vanilla extract

For the larger 12" pan, prepare the following: 

Mix together: 

2 1/4 cups Kristin's Gluten-Free Flour Mix

3/4 cup sugar

1 1/2 tsp cinnamon

1/2 tsp baking soda

1/2 tsp salt

Whisk in: 

1 cup + 2 Tbsp milk

9 Tbsp butter, melted

3 eggs

3 tsp vanilla extract

Spread the batter gently over the layered peaches.  

Topped and ready to bake!

Bake at 350 F for 33-37 minutes for the smaller cake and 42-45 minutes for the larger cake.  The cake will be nicely browned on top.  

Finished baking and ready to flip!

After remove from the oven, carefully flip over the cake onto a large platter. (I like to hold the platter tight on top of the pan, then flip it over, holding everything together.) Carefully lift off the pan. You want to make sure to do this fresh from the oven while all the sugars are still nice and hot. If you wait, the fruit layers will stick to your pan!  Serve and enjoy!!! Leftovers can be sliced and stored in the refrigerator. I like to reheat slightly before serving leftovers. Enjoy!

Love these!

Who can say no to that?

Peach Upside-Down Cake Recipe by Successfully Gluten Free!

Some days, a quick, comforting meal is what everyone around here is hoping to eat.  I was lucky enough to make a bunch of homemade peach jams from some neighbors peaches they weren't going to use - turns out it's perfect in peach pancakes!  My jam was definitely more of a loose, homemade pectin-free variety, but just use slightly less jam and extra milk if yours is a thicker jam.  You're aiming for a typical pancake batter texture. The jam is the sweetener in these pancakes.  These have been a hit with everyone around here each time we've made them.  Leftovers freeze well, which we love for easy breakfasts.  Enjoy!  

Fresh peach pancakes - great snatched up without any toppings at all!

Pancakes cooking to a nice golden brown.

A picture of the fall peaches. It was so fun to pick them.

Easy Peach Pancakes

Mix together in a large bowl: 

1/2 cup brown rice flour

1/2 cup white rice flour

1/2 cup tapioca starch

1 tsp xanthan gum

1 Tbsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

Add and mix in just until combined: 

2 eggs

1 cup peach jam (I use a homemade peach jam that is quite thin - if you use a thicker jam, add a bit less jam and a bit extra milk to balance out the thickness of your batter)

3/4 cup milk (or dairy-free option) (Add extra milk if you have thicker jam.  I'd recommend 3/4 cup peach jam and 1 cup milk, with perhaps a little extra milk if your jam is thick)

1/4 cup oil

You want a typical pancake consistency.  Not too thick, not too thin.  These will make nice, fluffy pancakes.  

Over a medium-low heat, cook pancakes until browned on one side, then flip and cook on the other side.  I like to check the center of a pancake to make sure they're fully cooked inside.  If you have a nonstick griddle, these can be made without added butter to cook.  Otherwise, butter and cook pancakes like you would any regular pancakes.  

These are just firming up at the edges and showing signs of bubbles in the middle of each pancake, which I usually use as a sign that it's time to flip. 

Yummy pancakes! Ready to serve! 

These are delicious plain or with some maple syrup.  Enjoy! 

Easy Peach Pancakes by Successfully Gluten Free!

Sweet Risotto with Peaches

Yum, yum, yum.  This quick and easy dessert-style risotto is a fun treat in summer.  Delicious with peaches, we've tried it with fresh mangos, too, and it's also been a hit.  You can use fresh or canned peaches.  Enjoy!

Sweet Risotto with Peaches, ready to eat! 

Peach slices on top of freshly made sweet risotto

Sweet Risotto with Sliced Peaches (Gluten Free)

Based on a Jamie Oliver Recipe for Vanilla Peach Risotto

Melt in a medium saucepan over medium-low to medium heat:
2 Tbsp butter

Add and cook 1-2 minutes:
1 cup Arborio risotto rice

(You'll want to add 3-4 cups of milk over the cooking.  You can either add it all at once, or add it slowly over time as the risotto thickens and cooks.)
Add to the pot:
3-4 cups milk (either all at once, or add a cup now, and more over time)
zest of one orange
juice of one orange
2 Tbsp sugar
1 tsp vanilla bean paste
1 tsp cinnamon

Cook over medium-low to medium heat.  Stir regularly, every couple minutes, to avoid any sticking to the pot.  If you're adding the milk slowly, once the milk has been mostly absorbed by the risotto, then add another 1/2 - 1 cup of milk, until you've added 3-4 cups.

You can make risotto thicker or thinner depending on your preference.  I find this risotto needs a good 25-30 minutes to cook and thicken in order for the risotto to be nice and softened.

Remove from heat and add:
1/3 - 1/2 cup high quality white chocolate chips (optional, but adds a nice flavor for dessert)

Serve risotto warm with fresh or canned sliced peaches or sliced, fresh mango.

These were a hit with my kids. Yum!

Leftover risotto can be stored in the refrigerator.  You can reheat leftovers and serve with sliced peaches or mango.  Enjoy!

Gluten Free Sweet Risotto with Peaches Recipe by Successfully Gluten Free!

Crispy-topped Peach Cobbler (My Quick Version)

This yummy crispy-topped peach cobbler is based off Zilpha's Peach Cobbler recipe, the grandmother of a family friend.  Zilpha used fresh peaches and quite a bit of extra sugar, but I tweaked it a bit to make a recipe perfect for the peach slices canned in water or extra-light syrup.  Still delicious and packed with the flavors and crispy topping Zilpha intended. Enjoy!

Fresh peach cobbler, ready to eat! 

Peach Cobbler/Crisp
Makes one 8 x 8 pan

Preheat oven to 350 F.

In an 8 x 8 glass pan, combine the following:
48 oz/ 1.4 liters/ 6 cups canned peach slices, drained (use peaches canned in water or extra-light syrup)  OR peel and slice ~3-4 fresh, ripe peaches
1/4 cup sugar
1/4 cup Kristin's Gluten-free Flour Mix
1-2 tsp cinnamon

Mix together in a large bowl (if you want a lighter topping, make half the amount listed here - it'll work perfectly well, too!):
1 cup Kristin's Gluten-free Flour Mix
1 cup sugar
1 tsp baking powder
1/2 tsp salt

Add, chopping in with a pastry cutter until you have a crumbly topping:
3 Tbsp butter, chilled
1 egg
1 tsp vanilla extract or vanilla bean paste

Sprinkle the crumb topping over the prepared peaches.  Bake at 350 F for ~50 minutes, until topping is browning.  Serve hot or warm!

This peach cobbler is so flavorful, it can be served alone - no ice cream or whipped cream needed!  Enjoy!

A peach cobbler made with the larger amount of crumb topping - for a juicier cobbler, make 1/2 the topping. Either way it's delicious!

Homemade Peach Salsa (mild, medium & hot options)

This is a wonderfully delicious peach salsa my friend Julie and I make each year.  I've included a mini-batch measurement below, in case you want to just cook some up to pop into the refrigerator to enjoy.  And I've included a larger batch below.  Everyone who's eaten it likes it so much, when we make peach salsa we tend to make a day of it and whip up a lot of batches of the large batch listed below so we have plenty to share with friends.  I've included a picture at the end of what our fall peach salsa making day looked.  We're the first to admit we may have a problem.   I'm happily supplying this recipe as requested by some church friends.  We love peach salsa with tortilla chips or on extreme nachos or homemade tacos.  Enjoy!!!

Fresh, hot peach salsa.  Using red cayenne and scotchbonnet peppers will give a more red overall salsa.  The green jalapenos will give a more orange color to your salsa. 

Homemade Peach Salsa
Make a mini or large batch - both recipes are listed below:

A few notes before you get started:

1. Use ripe peaches.  Under-ripe will lack the sweetness.  Over-ripe will be difficult to work with.  Perfectly ripe peaches can be peeled quickly with a veggie peeler and dice neatly and quickly in the food processor.  You can use the food processor to chop the onions, red peppers, and hot peppers, too!

2. Options for adjusting the spice-level are listed in each recipe.  You can adjust by altering type and amounts of hot peppers used - described in each recipe where it lists jalapenos.  You can also lower the amount of ground cayenne pepper used, although I'd recommend keeping at least 1/2 the recommended amount since you want a little spice to counter the sweetness of the peaches.

MINI Batch of Peach Salsa: 
Makes ~2.5-3 500 ml jars of salsa (~5-6 cups salsa)

Prepare the following fruits, vegetables and herbs and mix together in a medium-sized pot:
3-4 lbs ripe peaches (peel with veggie peeler, remove pit, and chopped fine to medium-fine in a food processor)
1 1/4 cups red onion, chopped (about 3-4 red onions)
4 jalapenos, finely chopped (mild - remove seeds for very mild salsa) OR 1/2 scotch bonnet, finely chopped (medium) OR (1 scotchbonnet + 1-2 cayenne pepper, finely chopped) (hot)
1 red peppers, chopped
1/3 cup cilantro, chopped & loosely packed
1/2 cup white vinegar
2 Tbsp honey
1 1/2 tsp minced garlic
1 1/4 tsp ground cumin
1/2 tsp ground cayenne pepper (less, if you prefer less spicy salsa)

Bring to a boil over medium-high heat, stirring regularly. (If you want to process your jars, boil 5 minutes and proceed as instructed in the large batch recipe, below).  For a refrigerator batch, boil salsa 10-15 minutes. You can lower the heat a bit while this is cooking if it's boiling too much.  Remove from heat.  Cool and store in the refrigerator.  Best enjoyed within 1-2 weeks.

LARGE Batch of Peach Salsa - to can in glass jars
Makes about 8-9 500 ml jars of salsa (~16-18 cups)

Prepare the following fruits, vegetables and herbs and mix together in a large pot:
~10 lbs ripe peaches (peel with veggie peeler, pitted, and chopped fine to medium-fine in a food processor)
3 3/4 cups red onion, chopped (about 3-4 red onions)
12 jalapenos, finely chopped (mild - remove seeds for very mild salsa) OR 1 scotch bonnet + 1-2 cayenne peppers, finely chopped (medium) OR (3 scotch bonnets + 3-4 cayenne peppers, finely chopped) (hot)
3 red peppers, chopped
3/4 - 1 cup cilantro, chopped & loosely packed
1 1/2 cup white vinegar
6 Tbsp honey
3-4 tsp minced garlic
4 1/2 tsp ground cumin
1 1/2 tsp ground cayenne pepper (less, if you prefer less spicy salsa)

Cook in very large pot over medium-high heat, stirring regularly until salsa mixture comes to a boil.  Boil 5 minutes.  Can in hot, prepared 500 ml glass jars.  Water bath jars for 10 minutes to process.  Pull out of the boiling water.  Let rest 5-10 minutes before removing to a table to fully cool.  Store jars in a cool, dry location (like you would other canned items).

Peach Salsa!!!  Mild, Medium, & Hot.  We like peach salsa just a little bit. 

Peach Galette - Gluten-Free!

It's that time of year when peaches in the South are ripening and we're lucky enough to get them up here in the North. Yum!  The great thing is, you can make this peach galette any time of the year - and you can use fresh, frozen or canned peaches.  For a more rustic look, you can leave the skin on your peaches, but make sure you give them a good wash and scrub first.  This is a wonderful dessert served with a bit of ice cream or vanilla yogurt on the side.  Enjoy!

Fresh from the oven!

Peach Galette

Serves 8

This recipe uses ½ of the gluten-free pie crust recipe, made with Kristin’s gluten-free flour mix, chilled 30 minutes.

Preheat oven to 425F.  Line a baking/cookie sheet with parchment paper.

To prepare filling:

Mix together in a large bowl:

2 1/2 - 3 cups sliced peaches (canned & drained, frozen & thawed, or fresh peeled (or not) & sliced)

¼ cup sugar

¼ cup Kristin’s gluten-free flour mix

1 tsp fresh lemon juice

1/4 tsp ground cinnamon
1/4 tsp ground cardamom, optional adds a unique flavor to your galette

Roll out ½ batch of the gluten-free piecrust between pieces of plastic wrap until you have a circle approximately 12”-14” in diameter.  Remove the top layer of plastic wrap. Use a pizza cutter to trim the edges and neaten the circle.

Quickly turn the pie crust onto the prepared piece of parchment paper (on a cookie sheet).  Scoop the filling into the center of the pie crust, leaving a good 2 inches around the edges free of filling.  Using the parchment paper, carefully lift up in one spot to help fold the edges of the pie crust over the pie filling.  Move your hand to the right on the parchment paper and lift and fold again, repeating around the pie/galette until you have a neatly shaped galette. 

Sprinkle the top of the entire galette with additional sugar. 

Top the fruit with:

1 tsp butter, diced into 4-5 pieces

I popped on a few bits of butter after taking this picture before sticking it in the oven.

Bake at 425F for ~ 30 minutes, until the crust is nicely browned and the peaches are just bubbling. 

Remove from oven and put the tray on a cooling rack.   Cool and serve plain, or with whipped cream, ice cream, or vanilla yogurt, if desired.  Enjoy!

You can see you get a nice, clean slice once cooked.

Yum!

Peach Upside-Down Cake

This is an easy cake to whip together, and the best part is that even though it's an "upside-down" cake, you don't actually have to flip anything upside down until you're serving it. (My 3 year old won't actually let me flip her piece upside-down, because she thinks I'm messing up the cake).  We like that it's not too sweet - most of the sweetness comes from the peaches and jam on the bottom.  It's a wonderful springtime cake. Enjoy!

Ready to eat!

Peach Upside-Down Cake

Based on the recipe by gluten-free author Donna Washburn

Preheat oven to 350F.  
Butter an 8x8" pan. 

On the bottom of the pan spread: 

1/2 cup apricot-peach jam (not jelly)

On top of the jam, place: 

1 1/2 cups sliced peaches (Use either fresh peaches, peeled & sliced OR 500ml/16oz can in extra light syrup or juice, drained OR frozen peaches, thawed)

Mix dry ingredients in a bowl: It's important to mix dry ingredients separately in GF baking)

2/3 cup white rice flour

1/2 cup tapioca starch

1/3 cup arrowroot starch or cornstarch

1 1/2 tsp baking powder

3/4 tsp xanthan gum

1/2 tsp salt

Beat in a mixer, until fluffy:

1/2 cup butter, softened

2/3 cup sugar

Add in and mix in gently:

3 eggs

Add into mixer the following, alternating dry/wet to mix together gently:

Dry ingredients

1/2 cup pear juice or extra light syrup (from canned peaches) or milk

Spread batter over top peaches, smoothing top.  Let rest for 20 minutes on the counter before baking.  Bake at 350F for 40 minutes, until nicely browned.

You can serve this hot or cooled, but it's best still warm.  Cut slices and invert them when serving so the peaches/jam are on the top.  Enjoy!