It’s just not Summer until you fix your first peach cobbler! This week I made two! My husband loved the peach and cherry cobbler and Belle, my sous-chef, championed our peach and blueberry rendition. May I remind you that I am untrained in flour, pastry and sugar! However, this gypsy baker has a winner on her hands, a recipe that even the gluten-free will be singing about!
2 cups of peeled and cut peaches (The Georgia Peach Truck is making its rounds around Nashville! Go to www.peachtruck.com for locations!)
1 1/2 cups of fresh cherries or blueberries
1 cup of oat flour
1/2 cup of almond meal
1 1/2 cups of Turbinado sugar
1 tsp baking powder
1/2 tsp Kosher salt
1 tsp vanilla
1 1/2 cups of oats
1/2 stick to 1 stick of butter (I use the salted Kerry Gold Irish butter) cut up into bite-size chunks
Combine dry ingredients in one bowl. Cover the bottom of baking dish with your fruit mixture. You may include 1/4 cup of sugar if the fruit is not sweet and the zest of an orange to jazz it up. Cover the fruit with the dry mixture. I only used half of the dry ingredients for the first cobbler and then saved the rest in a ziplock bag for the second cobbler. Next, decorate the top with your chunks of butter. Place in oven on 400 degrees for 1 hour. We served the cobbler with vanilla and almond gelato.
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