Allergy free peach cobbler recipe

Ingredients

Sauce

• 1 cup peach nectar
• 3 cups peaches (about 6 medium peaches), halved or sliced
• ¼ cup brown sugar
• ¼ cup sugar
• 1 tbsp cornflour
• ½ tsp nutmeg
• ½ tsp lemon zest

Top

• 2 cup Orgran all purpose flour
• ½ cup brown sugar
• 2 tsp baking powder
• 1 tsp nutmeg
• 4 tbsp Nuttlex
• 60mls goat’s milk
• 2 tsp Orgran No Egg whisked with 60mls water until thick

Method

• Preheat the oven to 200°C.

Sauce

• Whisk the peach nectar with brown sugar, white sugar, 1 tbsp cornflour and nutmeg in a medium saucepan.
• Cook over medium heat, whisking constantly, until the mixture starts to thicken.
• Cook and whisk for 2 minutes more, or until thickened.
• Stir in the peaches and lemon rind and cook until bubbly. Keep warm.

Top

• Combine the flour in a medium bowl with the brown sugar, baking powder and nutmeg.
• Rub in the Nuttlex until the flour mixture resembles coarse breadcrumbs.
• Combine the goat’s milk and No Egg mixture in a small bowl
• Slowly add the goat’s milk mixture to the flour mixture stirring until a thick cakey mix forms. If needed add a tad more goat's milk.
• Spoon the warm peach mixture into a round 23cm cake tin or pudding dish.
• Spoon the dough evenly over the peaches.
• Bake for 18–22 minutes, or until a toothpick inserted into the centre of a mound of dough comes out clean.
• Dust with cinnamon sugar. (Optional)
• Serve the cobbler warm.

Note

• You can leave it with a crumble appearance or smooth over the dough with a wet spoon. Another option is to add more milk and make the mix wetter. Cook time will increase.
• Although the cake mixture seems quite dry to begin with it is half boiled in the nectar so it does become quite soft and moist.