Gluten Free Peach Cobbler

subheading: Peach filling:

9 to 10 medium fresh peaches (Make sure that your peaches aren't overly ripe - they should be juicy and flavourful but not too soft.)

50 g (¼ cup) caster/superfine or granulated sugar (Use 75g/¼ cup 2 tbsp if you prefer a sweeter filling.)

50 g (¼ cup) light brown soft sugar (Use 75g/¼ cup 2 tbsp if you prefer a sweeter filling.)

7 g (1 tbsp) cornstarch (US)/cornflour (UK) (Use 10g/1½ tbsp if you prefer a thicker/slightly less juicy cobbler.)

½ tsp ground cinnamon

¼ tsp ground ginger

15 g (1 tbsp) lemon juice, freshly squeezed

1 tsp vanilla bean paste (or 2 tsp vanilla extract)

subheading: Biscuit topping:

240 g (2 cups) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)

100 g (½ cup) light brown soft sugar

2 tsp baking powder

½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum or other binders.)

¼ tsp salt

115 g (1 stick) cold unsalted butter, cubed

100 g (⅓ cup 1½ tbsp) whole milk, cold from the fridge

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

1 to 2 tbsp granulated sugar, for sprinkling the biscuit topping

Directions at theloopywhisk.com

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