I loved my Pluot and Peach Cobbler so much, I couldn't wait to make a variation with it. I decided to play around with making it sugar-free. While I know sugar is not great for us, I don't use a lot of it, except mostly in my baked goods. I do opt for organic sugar, but I also like to try using different sweeteners, such as brown sugar, honey, brown rice syrup, agave, etc. It seems like controversy surrounds sweeteners, regardless of which one you choose, and I honestly am not educated enough to state any great knowledge on them.
One thing I know for sure is we avoid corn syrup at all cost. Ry can't have corn, so it's not even a considered option. I bought some brown rice syrup a couple days ago and wanted to see how it would fair as the cobbler's sweetener. I also used brown rice flour instead of sorghum flour. They both worked great.
I increased the baking powder by a 1/4 teaspoon- I read somewhere that you are supposed to add 1/4 teaspoon for each cup of rice syrup used. I also omitted the 1/4 cup of boiling water because of the liquid sweetener. I think it turned out good. It is definitely not as sweet as the original cobbler, but it is still sweet enough! Plus, it's nice to know that it's not laden with sugar, if that is something you want or need to avoid.
I would also like trying to make it with honey, as well as try a liquid sweetener for the filling and organic sugar for the topping. I think that the topping got a little bit crispier with the brown rice syrup, but it still has great flavor and texture- we're devouring it, as usual. Because it's not too sweet and sugar-free, this would be a great addition to a brunch or as a breakfast treat.
Sugar-Free Peach Cobbler
8 medium peaches
1/3 cup organic brown rice syrup
1 Tablespoon lemon juice
1 teaspoon tapioca starch
3/4 cup brown rice flour
2/3 cup organic brown rice syrup
1-1/4 teaspoon corn-free baking powder
3/4 teaspoon guar gum
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 + 1/8 cup chilled palm shortening
Preheat oven to 425 degrees. Slice peaches and place in a medium-size bowl. Pour brown rice syrup, lemon juice and tapioca starch over fruit, mix thoroughly. Once the fruit is evenly coated, place in an 8x8 glass baking dish. Bake for 10 minutes.
While baking, mix together the dry ingredients for the topping. Add the brown rice syrup and stir, then add chilled palm shortening, in small chunks, to the flour mixture. Using a mixer, blend well. The flour mixture will be smooth.
Remove baked fruit from oven and place spoonfuls of topping about 1-inch apart on top of fruit. As it bakes, the topping will spread. Bake for 25 minutes, until golden brown and bubbly. Remove from oven and let cool.