When our first child was a year old, we took a trip to Idaho to visit his grandparents and from there drove to a town in Washington where my husband used to live. Interestingly, peaches are grown in that part of Washington. We bought some on our way back to Idaho. They were huge (the biggest peaches I’ve ever seen), sweet, and juicy.
Our son was sitting in his car seat in the back of the car and a box of peaches was next to him. After a while I realized he was being pretty quiet, and I turned around to find him munching away on a peach.
Now, like I said, these peaches were huge. It covered half his face. I couldn’t figure out how he got the peach (it was a bit of a reach for him and his hands were much smaller than the peach) until I took a closer look. He had simply dug his little fingers straight into it like a fork and picked it up. We couldn’t blame him. Those peaches were good!
Unfortunately, I haven’t found any peaches like that this year. They have been so-so for me, which is why I recently decided to use some in a peach cobbler. When they are really good, I don’t want to bake with them, I just want to eat them fresh.
I used some honey and some sugar in this recipe. I intended to sweeten it with honey only, but didn’t have enough. Since I don’t do much baking with honey, I decided it was probably best to start out slowly anyway.
I love the flavor the honey adds to this recipe and it also makes it nice and brown. The honey is the reason this bakes at 325° rather than 350° so be sure to set the temperature correctly.
- 4 cups peeled and thinly sliced peaches
- ½ cup butter or dairy free margarine (I used Earth Balance)
- ½ cup brown rice flour
- ½ cup millet flour
- ½ cup potato starch
- ½ cup sugar
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon xanthan gum
- ¼ teaspoon salt
- ⅛ teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ cup milk or substitute (I used almond milk)
- ½ cup honey
- 1 egg, lightly beaten
- 1 teaspoon vanilla
- Slice the butter into the bottom of a 9 x 13 inch baking dish. Place it in the oven and preheat the oven to 325°. Remove the dish when the butter has melted.
- Peel the peaches and slice them thinly.
- In a mixing bowl, whisk together the flours, sugar, baking powder, baking soda, xanthan gum, salt, nutmeg and cinnamon.
- Add the milk, honey, egg, and vanilla. Beat together with a fork.
- Pour the batter into the baking dish. Do not mix it with the butter.
- Lay the sliced peaches on top. Do not stir them in.
- Bake at 325° for 45 minutes or until golden and cooked through.