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Southern-Style Peach Cobbler with Maple Sugar, Bourbon + Brown Butter {Gluten-Free}

This fruit cobbler is all kinds of delicious!
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 6 to 8 servings
Author: The Bojon Gourmet

Ingredients

  • 6 tablespoons unsalted butter, (3 ounces / 85 grams)
  • 1/2 plump vanilla bean, split lengthwise and scraped
  • 1 cup whole milk, (8 ounces / 235 mL)
  • 1 tablespoon ground chia seed
  • 3/4 cup maple sugar (or light brown sugar), (3.75 ounces / 105 grams)
  • 1/2 cup sweet white rice flour, (2.75 ounces / 80 grams)
  • 1/2 cup millet flour, (2.5 ounces / 70 grams)
  • 2 tablespoons cornstarch, (.5 ounces / 15 grams)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • a good grating fresh nutmeg (~1/8 teaspoon)
  • 4-5 medium-large peaches, ripe but firm, peeled and halved, pits removed
  • 2 tablespoons organic blonde cane sugar (or maple sugar)
  • 2-3 tablespoons bourbon (optional)

Instructions

  • Position a rack in the center of the oven and preheat to 350ºF.
  • In a 9- or 10-inch oven-proof skillet, melt the butter with the vanilla pod and scrapings over a medium flame. Continue cooking, swirling the pan occasionally, until the butter turns golden with dark flecks and smells nutty, about 5 minutes. Remove the pan from the heat and set aside, removing the vanilla pod once you are ready to add the batter.
  • Meanwhile, stir together the milk with the chia seed and set it aside to thicken. In a large bowl, whisk together the maple sugar, rice flour, millet flour, cornstarch, baking powder, sea salt and nutmeg. Whisk in the milk mixture until the batter is smooth and well-combined. It will be fairly runny.
  • Pour the batter into the hot, butter-filled pan. Place the peaches atop the batter, cut-side down, and sprinkle all over with the sugar. Bake the cobbler for 30-40 minutes. It is done when:
    -The edges are puffed and golden and pulling way from the sides of the pan.
    -The peaches are bubbling furiously.
    -The cobbler is set when you give it a shuffle.
    -A toothpick inserted into the batter comes out with moist crumbs.
    -If you peek inside the batter with the tip of a knife, the cobbler looks fluffy and airy.
  • Remove the cobbler from the oven. If using the bourbon, drizzle it all over the hot cobbler and let it rest for at least 20 minutes. Scoop servings into bowls and top with something cool and creamy, such as Vanilla Buttermilk Ice Cream. Serve warm or at room temperature.The cobbler will keep at room temperature for several hours, and refrigerated for up to 3 days. Re-warm before serving. (Don't store it in a cast-iron skillet as it may pick up flavors from the pan and/or remove the seasoning.)

Notes

Adapted from my friend Amelia, who adapted it from an online recipe she jotted down years ago.
I used millet and sweet white rice flours here, but I think regular rice flour, sorghum flour, or an all-purpose flour blend would work well, too. If gluten isn't an issue for you or your guests, feel free to make this with 1 cup all-purpose flour, omitting the cornstarch and chia.
I'm fairly certain that you could use buttermilk in the batter in place of whole milk if you prefer.
If you don't have peaches, I think this could be made with apricots, plums, poached pears or quinces, and/or berries instead. 
If you are highly sensitive to gluten, seek out a bourbon that is certified gluten-free, such as Maker's Mark (according to this article from Feed Me Phoebe).
Perfect for serving with vanilla or vanilla buttermilk ice cream.
All ounce measurements are by weight. 
Nutritional values are based on one of six servings.

Nutrition

Calories: 311kcal | Carbohydrates: 40g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 215mg | Potassium: 395mg | Fiber: 3g | Sugar: 18g | Vitamin A: 740IU | Vitamin C: 6.6mg | Calcium: 114mg | Iron: 1mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!