Sunday, July 31, 2011

GF Peach Cobbler

Every summer when we lived on the farm, my grandmother made cobblers. She made them decadent and gooey, with a buttery crust topped with ice cream. The smell of those sugary-sweet peaches was enough to tear me away from whatever I was reading and come down to dinner. I had to finish whatever was on my plate, but somehow there was always room left over for a big plate of pie. Grandad preferred his drizzled in fresh cream, but Grandmom and I liked to watch the vanilla ice cream melt over the hot crust and drip down into the filling.

Sometimes she just made us a sheet of buttery, flaky crust and put fresh peaches on top of it. In a way, that was even better than a prepared cobbler. It tasted like summer.

I found a healthy recipe for a GF cobbler at Roostblog that I adjusted to my tastes. The almond flour gives the cobbler a buttery flavor without actually having to add butter. It is a bit runny on the bottom from all the juices cooking under the crust, but it feels a lot healthier and fresher than my grandmother's gooey sugary filling. The best part is that I don't feel guilty eating this. It's good for you!

This version isn't as sweet as the original. I wanted something that was a combination of a cobbler and my grandmother's sheet pastry with peaches. I just wish I had some ice cream to melt on top.

 GF Peach Cobbler

1 1/2 cups almond flour
1/4 tsp salt
1/4 tsp baking soda
1/4 cup melted butter
1 tbsp honey
1 tsp vanilla extract
8-9 peaches
1 tsp cinnamon
1 tsp nutmeg
2 tbsp honey
1 tsp cornstarch

Directions:
Mix dry ingredients, then wet ingredients. Combine and form into a ball with slightly wet hands. Put the dough ball between two pieces of parchment paper and flatten with your fingers. Roll out the dough with a rolling pin until it a big enough circle to fit over a 9-inch pie pan. Chill for about a half an hour.

Heat the oven to 350 F. Butter a 9-inch pie pan.

Slice the peaches (peel them if you want to) and mix with the rest of the ingredients. Arrange in pie pan. Take the crust out of the fridge and remove the top piece of parchment paper. Turn the other piece with the crust on it upside down on top of the peaches. Peel off the parchment slowly and carefully and fix any pieces that may have broken off. If it doesn't fit, it's easily patched together.

Bake for 35-40 minutes. Keep an eye on it because almond flour burns quickly. You might want to cover it for the last 15-20 minutes to keep it from turning too dark, or at least cover the edges with a ring of aluminum foil.

Let cool for 30 minutes. If it's too juicy, use a slotted spoon to drain it before you put it on the plate.

2 comments:

  1. I'm confused. the first part of the directions says to mix the dry ingredients and then the wet ingredients to make the crust. Then you cut up the peaches and mix with the 'rest of the ingredients'. What are the rest of the ingredients if they were all used in the crust. I have some great peaches to use today but now i'm confused.

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  2. This blog is currently not active. For a similar recipe with better directions, please visit http://roostblog.com/roost/alabama-peach-and-blackberry-cobbler-with-almond-crust.html

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