Mmmm this was perfect! I was so excited when deliciously sweet ripe white peaches were at the farmer’s market this week, along with the most beautiful blackberries! Unfortunately my husband and I saw that we weren’t going to be able to eat them fast enough before they went bad because they were SO deliciously ripe, and so made an emergency cooking event – cobbler!! I didn’t care that this is a warm dessert and it was over 80F outside, it didn’t matter because it was so tasty, and very much worth the added heat in our home from turning on the oven. The peaches and blackberries went so well together, and were perfectly baked – they were melt in your mouth soft but exploded with flavor – just how I like it
It took me a while to find a gluten free version I wanted to try, and used Jill’s recipe from Hey That Tastes Good, because she always makes the most awesome gluten free foods. I’m glad I did! I made a couple small changes, but it was perfect! There were a couple of things that I did wrong: The first was that a cobbler has the fruit totally mixed w/ the crumb. I just put the crumb on top, which technically makes it a crumble and not a cobbler. The second was that I made too much of the “crumb” – I thought my dish was too big and so doubled the recipe. This ended up being too thick, and my dessert was definitely no longer a “crumb”, but more like a giant chewy sugar cookie on top of yummy baked fruit (this was not a bad thing!). So I am going to write it the way it should be, just a single recipe. But I really liked it with the entire crumb on top of the fruit, so am leaving the directions the way I prepared the dish.
However, a serendipitous observation was made because of my mistake – this cobbler crumb will make some awesome cookies! Update soon to follow with GF cookies! Until then, enjoy this wonderful GF dessert!
Adapted from Jill’s GF Cobbler Recipe
For the fruit filling:
4 peaches, sliced
1/2 cup blackberries
1 tbs. butter, cut in small pieces
a couple tablespoons maple syrup
For the cobbler crumb:
1/2 cup white rice flour
1/2 cup sorghum flour
1 cup sugar
4 tbs. butter, melted
1. Preheat oven at 350F. In your greased baking dish, mix fruit, butter, and maple syrup.
2. Mix cobbler crumb ingredients together in a bowl, and put on top of your fruit mixture in your baking dish.
3. Bake about 30-45 min., until the cobbler crumb is cooked all the way through.
4. Serve warm, it goes especially well with vanilla ice cream!