Gluten Free Peach Cobbler

INGREDIENTS

For the pastry topping 1 1/3 cups (187 g) all purpose gluten free flour (I used Better Batter), plus more for sprinkling

1/2 tsp

xanthan gum (omit if your blend already contains it)

3 tbsp

cornstarch (or try arrowroot; if you are using a starchy all purpose flour, like Cup4Cup, in place of the starch, use more of your all purpose flour)

2 1/2 tsp

baking powder

1/8 tsp

baking soda

1/2 tsp

kosher salt

1/4 cup

granulated sugar

6 tbsp

unsalted butter, chilled and grated on a box grater

3/4 cup

buttermilk, chilled

For the peaches 2 pounds (about 8) ripe fresh peaches, pitted and cut into 3/4-inch cubes

1/2 cup

granulated sugar

2 tsp

cornstarch (or try arrowroot or sweet white rice flour)

1/8 tsp

kosher salt

1/2 tsp

ground cinnamon

1/8 tsp

freshly grated nutmeg (optional)

1 tsp

pure almond (or pure vanilla) extract

1 tbsp

unsalted butter, melted with 1 tablespoon (21 g) pure maple syrup