PEACH COBBLER | GLUTEN FREE AND DAIRY FREE
Peach Cobbler makes me immediately think of cool nights in country scenery. Perhaps a warming open fire going, talking with family or friends around a lounge, a scattering of woolly blankets. So to celebrate peach season wherever it currently is in the world, here is a Peach Cobbler recipe that is gluten and dairy-free. Not that you’d know it as it tastes no different to any other wheat-filled, fatigue-inducing cobbler ;-) Haha, well that’s what gluten does to me anyway, but I know we’re all different.
The truth is I’ve not been one to subscribe to only eating certain foods in certain seasons. We are blessed to have available to us ingredients all year round. And while I prefer to use fresh fruits in season, tinned or frozen foods help us bridge the seasonal gap to make those recipes we may not otherwise be afforded.
What is a cobbler?
If you’ve never had a cobbler, it’s not dissimilar to a fruit crumble except that the topping is a cobble pattern of soft vanilla-like cakey batter. When baked it becomes a heavenly crust to accompany the softened fruit underneath. It originates in America in the 1800s when cooks would ‘cobble’ together fruit cooked in syrup and lumps of cookie-like batter and bake the whole lot together. You can read more HERE about the history of cobblers.
It isn’t the prettiest of desserts, but it sure tastes terrific. And really you can make a cobbler with just about any fruit that will bake, not dissimilar to a fruit pie. Some other delicious options could include Apricot Cobbler, Berry Cobbler, Cherry Cobbler and Apple Cobbler.
And to serve it we recommend a simple vanilla ice-cream, but to reduce the sugar you could also use a plain vanilla unsweetened coconut yoghurt or a vegan cream substitute.
Hope you enjoy the recipe!
And check out our DINNER RECIPES to make for a complete meal.
- 2 x 800gm peach halves in juice
- 1 tsp lemon zest
- 1 Tbs arrowroot
- 1 tsp vanilla paste
- 1 Tbs coconut sugar
- 200g dairy-free butter
- 3 cups almond meal
- 1 cup arrowroot
- 2 Tbs coconut flour
- 1/3 cup coconut sugar
- 3/4 cup almond milk
- 2 tsp baking powder
- Preheat oven to 180 degrees celsius
- Drain the peaches
- Put one cup of fruit juice and 1 tablespoon coconut sugar into a small pot
- Bring to a boil then reduce to a high simmer for around 10 minutes until it's thickened
- Put peaches, lemon zest, arrowroot and vanilla in a bowl and mix well
- Transfer your peach mixture into a 2.5L capacity ovenproof baking dish
- Pour the reduced syrup over the top
- To make your cobbler topping, put all the ingredients except for the milk into a food processor and pulse until the mixture resembles breadcrumbs
- Add the milk and process again until it comes together like a dough
- Using an ice cream scoop, scoop small balls and arrange them on top of the peach mixture.
- Bake for 45-50 minutes until browned and mixture is bubbling over the sides (tip put a tray below the cobbler pan to catch any dripping juices)
- Remove from the oven and allow it to rest for 10 minutes before serving with your choice of dairy-free vanilla ice cream or yoghurt.