Also please see: Tips for Gluten-Free Baking »»
A classic New England cobbler with a tender biscuit topping, this recipe works great with any soft ripe fruit in season—blueberry, strawberry, rhubarb, cranberry, Macintosh apple, etc. You might also try combinations, such as peach and blueberry in the summer and Macintosh and cranberry in the winter.

(Servings vary)

Fruit filling
6 cups peach slices—about 12 medium ripe peaches, peeled or not at your discretion
1/2 cup maple syrup
1 Tbsp. tapioca starch

Biscuit topping
1 cup brown rice flour
1 cup white rice flour
2/3 cup potato starch
1/3 cup tapiocha starch
4 tsp. xanthan gum
2 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 Tbsp. sugar
1 cup shortening
1 1/2 cup buttermilk

In a mixing bowl, toss the fruit with the maple syrup and tapioca starch. 
Transfer to a casserole dish. The fruit should be about one inch deep.
Preheat oven to 350.
In a clean mixing bowl, combine all the dry ingredients, tossing to mix thoroughly.
Cut in the shortening, using a pastry cutter, forks or your hands, until incorporated. The mixture should be crumbly.
Pour in the buttermilk and mix until batter comes together. It will be damp and sticky.
Spoon onto the prepared fruit.
Bake for 45 minutes, until topping is puffy and browned and fruit is soft when tested with a thin knife or skewer.
Cool and serve.

From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.