It’s tough to beat Northwest farmers markets in the summertime. Booths are overflowing with peaches, berries, tomatoes and corn. Which reminds me to re-make Smitten Kitchen’s tomato and corn pie — a pie that presented many firsts for me: my first savory pie, my first homemade vegetarian meal, even my first meal with in-season tomatoes from the market!
Mmm…sweet thoughts of how superior summer tomatoes are.
That’s enough about tomatoes though, as this isn’t a tomato cobbler (but if that interests you then Lottie + Doof and Ellen Fork both have lovely recipes). Back to peaches.
You see, I spent my morning with The Grand Central Baking Book — and by spent, I mean scanned every recipe I had previously marked as a must-make, nearly every recipe in the book, so it can be returned to the library on time — which was when I stumbled upon the peach cobbler recipe. Given that my fruit bowl overfloweth with the juicy fruit, it was perfect timing.
So a little vegan-izing and gluten-free’ing later, I had myself a tasty peach cobbler that’s worthy of filing in my favorite summer desserts. And yes, I am eating dairy, gluten, wheat and soy-free these days in attempt to try and identify a food allergy. While this won’t be forever, I’m definitely learning how to adapt and prepare food in a new way. If you prefer, you can certainly use all-purpose flour and butter to replace my adaptations.
Serves: 6 (recipe says it serves 8, but I dare you to not sneak more than an eighth)
Adapted from The Grand Central Baking Book
1/2 C natural cane sugar
1 C organic brown rice flour – see notes
1 tsp salt, divided
1/2 tsp baking powder
1 Ener-G egg
2 lbs peaches (about 4 lg peaches), pitted and sliced – see notes
2 tbs packed light brown sugar
1/2 tsp freshly grated nutmeg
1/4 C coconut oil, melted – see notes
- Preheat the oven to 350 F. Grease a 9-inch deep-dish pie pan or a 8-inch square pan.
- Measure the natural cane sugar, flour, 3/4 tsp of the salt, and the baking powder into a bowl and whisk to combine. Prepare and drizzle the Ener-G egg over the dry ingredients while stirring with a fork to partially combine. The mixture will be floury and dry, with a few lumps created by adding the egg.
- Toss the peaches with the brown sugar, nutmeg and the remaining 1/4 tsp salt. Arrange the peaches in an even layer on the bottom of the pan. Scatter the topping over the peaches as evenly as possible, given its lumpy, floury texture. Drizzle the melted butter all over, trying to get a bit into each area of the pan.
- Bake for about 50 minutes, until the topping is golden brown and the fruit is bubbling around the edges of the pan. Let the cobbler cool slightly before serving.
- Flour – I suspect that almost any flour would do here, gluten-free or not, but the original recipe calls for all-purpose flour.
- Peach skins – I left mine on; in the cookbook they note to leave the skins on if they’re not too fuzzy, as they make for a more colorful cobbler.
- Coconut oil – to un-veganize this recipe then you can use butter in the cobbler and to grease the pan like the GCB divas do.