BONNIE'S SIMPLE PEACH COBBLER (EASY BATTER RECIPE)

Steps:

• 1. MY KITCHEN FLOUR MIX: You will use ¾ cup of this mix for this recipe. Mix well before measuring. ½ cup Brown Rice Flour ½ cup Corn Starch ½ cup Tapioca Flour ½ cup Potato Starch 1 tablespoon protein whey isolate Mix well before using. Cook's Note: No need for xanthan gum. Use the organic milk + lemon juice for the gluten free version instead of butter milk in this recipe.)
• 2. Adjust the oven rack to upper-middle position and preheat oven to 350 degrees. Prepare your fruit and measure 2 full cups only. The batter will rise up through and around the fruit if it has room to do it. More fruit increases cooking time and it may not get done in the middle.
• 3. Put butter in an 8-inch square pan and set in oven to melt. Don't brown it. When butter has melted, remove pan from oven. Doubling the recipe: Instead of using an oblong pan to double the recipe, I use two 8-inch pans to make sure the center is done.
• 4. Whisk flour, 1/2 cup of sugar, baking powder and salt and nutmeg in a small bowl. Add milk, whisk to form a smooth batter. Pour batter into pan, then scatter fruit over the batter. Sprinkle the 1 tablespoon of sugar on top of the fruit.
• 5. Bake until batter browns and fruit bubbles, 50 to 60 minutes. At my altitude, it takes about 65 minutes. Serve warm or at room temperature with whipped cream or vanilla ice cream if desired.
• 6. HOW TO REMOVE SKINS FROM PEACHES: Wash the peaches. Put ice and water in a large bowl, set aside. Bring a large pot of water to boil. Add 5 tablespoons baking soda, a spoon at a time so it doesn't overflow, and drop the peaches in the boiling water for 30 seconds, remove them immediately (or you will cook them!) and dunk them in the ice water. When they are cool enough to handle pick up a peach and the skin will start to dissolve and melt off the peaches. You want firm, but ripe peaches for this recipe, and this technique will work perfectly.