Thursday, August 8, 2013

Gluten-Free Peach Berry Cobbler

Like warm sunshine in a bowl. Mmmm. A perfect summertime treat! Serve warm with fresh cream for breakfast, or dress it up whipped cream or vanilla ice cream for dessert! 

I like to make the topping on the side so that it doesn't get soggy over the week or two that it takes me to eat a full batch. I store the fruit in the fridge and the "biscuits" in a tupperware. When I'm ready for a bowl, I spoon some fruit into an oven-safe bowl, top with a few biscuits, and put it in the toaster oven on medium-low (~275°) until the fruit is warm and the topping is crisp. If you're planning to serve it all at once and would like to prepare the topping and fruit together like a traditional cobbler, follow the instructions labeled Variation, below the recipe.
Note: If they're in season, you can use fresh fruit instead of frozen. Baking times may need to be adjusted.


4 10-oz bags frozen sliced organic peaches 
1 cup frozen organic blueberries

1/4 cup coconut palm sugar
1/4 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
1 tsp frozen orange juice concentrate (or 1 Tbsp orange juice or 1/2 tsp lemon juice)
2 tsp cornstarch
1 tsp water

1. Preheat oven to 400
°. Grease a 2-quart baking dish.
2. In a large bowl whisk together spices, juice, water and cornstarch until smooth. Stir in peaches, blueberries and sugar. Toss to coat evenly, then pour into baking dish. Make sure to scrape sides of bowl so you get all the juice and spices into the dish. 
3. Cover and bake for 30 minutes or until peaches are fork-tender.  
       (See Variation if cooking topping with fruit)
4. Stir gently and continue baking uncovered for 15 minutes or until peaches are very tender and juices have reduced and thickened. 
5. Reduce oven temperature to 325° and prepare topping.

1-1/2 cups Pamela’s Baking Mix
1/2 cup coconut palm sugar
4 Tbsp butter, diced
1/3 cup milk mixed with 1/2 tsp vanilla

1. Mix dry ingredients together.  
2. Put butter and flour mixture into food processor and pulse for a minute or so until it looks like coarse breadcrumbs. If you don't have a food processor you can cut butter into the flour-sugar using a pastry cutter or two knives. Stir in vanilla-milk until just combined. 
3. Drop tablespoonfuls of dough onto cookie sheet 2 inches apart. 
4. Cook for 10 minutes or until golden brown.
After peach-blueberry mixture has cooked for 30 minutes, remove from oven and uncover. Reduce oven temperature to 325°. Drop spoonfuls of topping batter onto fruit and return to oven for about 15 minutes or until golden brown.

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