Who loves cobbler? So far this is one of the best gluten free pie crust I've found yet! I also made some smaller cobblers pictured with some blueberries and cherries, Berry Cherry! YumYum!
3 lb medium peaches, peeled, pitted, and cut into 1/4-inch slices, frozen are good too.
2 Tbsp Arrowroot
1 cup Organic coconut sugar
2 tsp fresh lemon juice
1/2 tsp ground cinnamon, pinch of nutmeg. I like to add a 1 teaspoon vanilla too.
2 Tbsp butter
Preheat oven to 375 degrees. Roll out half a disk of pie crust and place in bottom of dish. Poke with fork and bake on 375 for about 20 minutes.
In iron skillet, toss the peaches, arrowroot, sugar, lemon juice, butter and cinnamon. Simmer on medium until thickened. Spoon into baked bottom crust and top with remaining crust. Be sure there’s some slits in crust. Sprinkle on some coconut sugar. Bake until the fruit juices are bubbling and the top is golden brown, about 40 minutes.
Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.
Top with some homemade Paleo Honey Vanilla ice cream!
XO... Gluten Free Lady