This month’s flavor of the month is Peach. Check back regularly for a new recipe highlighting this fantastic fruit!
Somehow, the unofficial end of sun soaked days is upon us. White is verboten. Kids are back in school. Trips to the beach aren’t quite what they had been the past few months (I mean, I can sense the shift even if I haven’t made it to the beach that is 10 minute walk from my front door all summer…)
I’m not quite ready to give it up. I mean, the polar vortex is still too fresh a memory – I don’t want winter back. I’m not ready for pumpkin spice everything. I just want to soak up the sun. (And now Sheryl Crow is stuck in your head. You’re welcome 🙂 )
While I hold on to what’s left of summer (technically it goes until September 22…), I encourage you to do the same. Take that walk to the beach. Drink a cocktail on the porch. Have one last football-free barbecue. And fit some peach cobbler into your life.
Peaches in the midwest are crazy delicious at the moment. Juicy. Sweet. And they are perfect in a gluten-free cobbler. This time I paired them with some cherries I had laying around, but you could do all peaches or do a combination of your favorite stone fruits.
- 115 grams (½ cup or 1 stick) unsalted butter, room temperature
- approx 1000 grams (2-2½) pounds peaches, each peach cut into 6 wedges
- 225 grams (½ pound) cherries, pitted
- 200 grams (1 cup) granulated sugar, divided
- 2 tablespoons tapioca starch
- ¼ teaspoon kosher salt
- 100 grams (3½ oz) almond paste
- 3 large eggs, room temperature
- 70 grams (½ cup) gluten-free all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup sliced almonds (optional)
- Preheat oven to 350 degrees.
- Over medium heat, melt the butter and cook until the butter solids begin to turn brown and have a slightly nutty smell. Set aside.
- In a mixing bowl, toss together the peaches, cherries, 100 grams (½ cup) of the granulated sugar and kosher salt. Transfer to a 13×9 baking dish (I like pyrex or glass dishes for cobblers).
- In a stand mixer, beat the browned and slightly cooled butter, almond paste and remaining sugar until light and fluffy (about 4 minutes). Add the eggs one at a time. Scrape down the edges of the bowl and mix in the gluten-free all purpose flour, baking powder and salt.
- Drop/pour/spread the batter over the fruit. It won’t be perfect, and it will spread, so just try to pour or scoop it out evenly.
- Bake for 50-60 minutes. The top will be golden and the fruit juices will be bubbling up around the edges. Serve warm with ice cream or let cool and serve as either breakfast or a summery dessert.