Dessert


Gluten Free Peach Cobbler Pie

Course Dessert
Cuisine American

Ingredients
  

  • 1 Wholly Gluten Free Pie Shell
  • 2 Ibs Frozen Sliced Peaches (or 6 fresh medium peaches)
  • 1 Cup Rice Flour
  • 1/2 Cup Chopped Pecans
  • 1/2 Cup Butter or Fegan Alternative (1 Stick)
  • 1/2 tsp Sea Salt
  • 1/4 Cup Oat Flakes
  • 1 Cup Evaporated Cane Sugar
  • 2 tsp Cinnamon

Instructions
 

  • Preheat oven to 375°F. 
  •  If using frozen peaches, remove from freezer and let thaw for approximately 30 minutes. 
  •  Remove pie shell from freezer and place on a cookie sheet. 
  • If using fresh peaches, peel, pit and slice. 
  • Place cold stick of butter into medium size bowl and slice into 1/4″ slices. 
  • In separate bowl, mix together sugar, flour, salt and cinnamon. 
  • Add sugar, flour, salt and cinnamon mixture to butter and fork together until crumbly. 
  •  Sprinkle 1/4 cup of the crumbly mixture on the bottom of the pie shell.
  • Add the peaches to the pie shell. 
  •  Add pecans and oat flakes to the remaining crumbly mixture and combine. 
  • Pour crumbly mixture over peaches.
  •   Tent aluminum foil over pie, place in oven and bake for 45 minutes. 
  •  Remove foil tent and bake for an additional 5 minutes or until peaches are tender and topping is golden brown. 
  •  Serve warm or once cooled by itself or topped with your favorite dairy-free ice cream. Can be served for up to 3 days.