MawMaw’s Peach Cobbler with Van’s Gluten Free Waffles
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She was happy to see us and that called for a quick trip around the kitchen. No-to-do, no recipe.
My mother’s family were farmers and one summer on the way home from visiting them we dropped in on my great-grandmother, MawMaw, who lived one town over. Then and there MawMaw decided we needed a cobbler - she had biscuits left over from breakfast, fresh peaches and a little “sweet” milk. The whole thing came together like magic and made a lasting impression on me. First she made biscuits (not from a can) every morning for breakfast; WOW, thought the kid who Sugar Pops except on special mornings. Second she just up and did it, spur of the moment - into the kitchen and lickety split we a cobbler in the oven. Third the whole time she’s doing this everyone is laughing and talking seemingly unaware that a wondrous smell is taking over the house and a small miracle is taking place.
It was taken for granted this spontaneous showing of love. Both the giving and the receiving of it.
Like I said there wasn’t a recipe, just a memory that has been with me almost 60 years. MawMaw lived through both World Wars and the Depression. Sugar and Butter were never taken for granted so her cobbler was not as sweet as we are used to today. My recipe captures the spirit of her recipe but allows for the abundance and easy access of most kitchen staples. Recently, I also made it on a whim with everyone laughing and talking - I think - it got the important parts pretty much right.
Mawmaw's Peach Cobbler with Van's Gluten Free Waffles
A delicious, old timey cobbler recipe that originally used the morning's breakfast biscuits but can now be made gluten-free using frozen waffles
Ingredients
Instructions
Notes
- macerating (sitting in brown sugar) the peaches for 15 minutes draws out the juice and makes for a bubblier cobbler
- because gluten-free breads tend to disintegrate in liquids, the waffles work much better than biscuits, toasting also helps them not to mush up
- for this dish I use Cup4Cup because it has milk powder which helps with the browning during baking
- allowing the sit time before and after baking allows the juices to absorb better and it helps the dish to stabilize
- when the recipe was first made sugar was a commodity and used sparingly so the original was much less sweet if that's your preference the sugar can be cut in half and still work beautifully
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Gluten-free swap was the frozen waffles. If you want the original version use day old biscuits - not the flakey kind.