Peach Cobbler That is Elizabeth Friendly

. at . 3 comments

My daughter, Elizabeth, can’t eat dairy, eggs or gluten. Eating many holiday foods is not an option for her. But this breakfast peach cobbler is sans dairy, eggs, and gluten. It’s a festive and delicious Christmas morning (or any day) dish. It is, in fact, an EF (Elizabeth Friendly) food.

Ingredients for Peaches and Syrup

  • Earth Balance Natural Buttery Spread: some to butter pan + 2 tablespoons
  • 6 cups of sliced peaches (I used canned.) And it doesn’t have to be exact.
  • 2 cups peach juice – reserved from drained peaches
  • 1/2 cup white sugar
  • 2/3 cup brown sugar
  • juice of 1 lemon
  • 1/2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • Pinch salt
  • 4 tablespoons cornstarch

Preparation for Peaches and Syrup

  1. Heat oven to 400°.
  2. Lightly butter the 12×9 pan with Earth Balance spread.
  3. Drain peaches, reserving syrup. I poured in enough peaches from my 109 oz can so that the bottom of the pan was single layer full. That was about 6 cups
  4. Measure 2 cups of the syrup into a medium saucepan; blend in the sugars, lemon juice, spices, salt, buttery spread (2 tablespoons), and cornstarch.
  5. Put the saucepan over medium heat. Bring to a boil and cook until it simmers for 5 minutes. The mixture needs to be thick, bubbly, and clear. Pour the hot mixture over the peaches and keep in the oven until ready to top with the cake batter.

Ingredients for Cake Batter

  • One box of vanilla gluten-free cake mix (bought it from Target)
  • Egg Replacer
  • Vanilla Extract
  • Rice milk (you could use almond, hemp, or soy milk)

Preparation for Cake Batter

  1. Make the cake batter according to box directions.
  2. Make this one exception, add a little more liquid so that batter pours easily like pancake mix.
  3. Take pan of peaches out of the oven.
  4. Pour the batter in long ribbon strips over the hot peach mixture until it is covered.
  5. Put into oven and bake according to box directions.
  6. Ding! The timer is done. Poke the cake with a toothpick. If it comes out clean, the breakfast is done. If batter clings to it, put it back into the oven for a few more minutes.
  7. Serve up cobbler with plenty of peaches and syrup over the cake.
  8. You could also top it with a non-dairy ice cream. But this is so delish, you don’t have to top it with anything else!
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Entry filed under: Main, Recipes. Tags: , .

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3 Comments Add your own

  • 1. Elizabeth Symington  |  . at .

    Thanks for typing this up! You are too sweet!

    Like

    Reply
    • 2. susan2009  |  . at .

      I am sweet! Plus this is one place I won’t lose the recipe.

      Like

  • […] Cool Whip Impossible Pumpkin Pie (dairy-free, gluten-free, egg-free) Pie bakes its own crust. Peach Cobbler (dairy-free, gluten-free, egg-free) Peanut Butter Chocolate Chip Cookies Pie Crust & Pumpkin Pie […]

    Like

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