This peach and blueberry cobbler was something I literally just cobbled together at the weekend – I know, bad jokes aside, this came out of a need for some comfort food, as well as to use up whatever ingredients happened to be available.
I’m trying to teach my eldest daughter about cooking at the moment
We talked about how it’s an intuitive process whereby you must use your senses to guide you. You might add a little more salt or pepper upon tasting, give the pasta a little squeeze to see if it’s cooked enough, or put a splash of water in a sauce that feels too sticky and thick.
I rarely follow recipes, preferring instead to make up my own, but I recognise it’s not so easy to wing it when it comes to baking, particularly with gluten free baking. Baking is more of an exact science, but it doesn’t mean you can’t experiment with flavours and this cobbler is the perfect example of that.
We had some tinned peaches in the cupboard and some blueberries in the fridge that were on the turn.
I thought they’d make a perfect combination, and as we’d already had a crumble recently, I came up with the idea of a cobbler instead. The cobbler topping is very much like a scone mix and this gluten and dairy free version doesn’t disappoint. The addition of ground almonds and almond milk give it a lovely nutty flavour.
Made with ordinary flour, you would be able to shape the dough into rounds and place them on top of the fruit, however, a gluten free version comes out more like the consistency of thick cake mix. This means you have to spoon it on instead, but by using an ice cream scoop, you can still get the cobbled shape upon baking.
I added the minimum amount of sugar to this recipe, just 25 grams, as the fruit is sweet enough on its own.
You could use an alternative such as coconut sugar, if you wanted to make it refined sugar free. The cobbler topping, I think, would be delicious on it’s own. Scooped into muffin tins, it would work as a gluten and dairy free scone alternative.
Here’s the recipe:
200g gluten free plain flour (I used Free From Fairy plain flour blend)
2tsp baking powder (if you use self-raising flour, you don’t need this)
100g ground almonds
100g dairy free ‘butter’
180ml almond milk
Juice of half a lemon
Fruit of your choice
- Mix the flour, baking powder and sugar, then add the butter and rub in until the mixture resembles breadcrumbs.
- In a measuring jug, weigh out the almond milk, add the lemon juice and then beat in the egg.
- Add this to the flour mix and stir until thoroughly incorporated.
- Lay out your fruit in the bottom of an ovenproof dish big enough to serve 6 people.
- Using an ice cream scoop, add the topping mix on to the fruit, making sure it’s completely covered (tip – start on the outside, work your way around and towards the middle).
- Bake in the oven at 180C for 30-40 minutes, until golden brown.
Serve with dairy free ice cream or custard.