I made this quite a while ago, but I hesitated to post it because it’s such a basic dessert, I don’t know if I have anything to add to the conversation. Cobbler is one of my favourite desserts (might actually be my favourite) and I think it’s a fabulous way to present fruit. I can’t eat oatmeal and my husband is allergic, so crisp is out of the question. Heh, he’s also allergic to peaches (all stone fruit) but I made him his own with apples and blueberries. I have been going through basket after basket of peaches this year and so, in the end, with the hurry of our last-minute move and my never-ending love for all stone fruit (especially Ontario stone fruit), I decided to post it. Just a note: Peaches and coconut are a dream come true together, so go for the coconut milk ice cream, if you like that with your cobbler.
Peach Filling
For an 9 x 9 pan
8 large peaches, pitted and sliced
1/2 cup granulated sugar
1 tablespoon potato starch, or corn starch
Juice of half a lemon
1/2 teaspoon cinnamon
Bring all ingredients to a boil, over medium-high heat, in a large saucepan. Reduce the heat and let simmer, so the filling can thicken, for about 10 minutes. Set aside until ready to bake.
Cobbler Topping
For an 8 x 8 pan
1 cup all purpose flour (My gluten-free blend is is here; I usd brown rice flour never white rice flour because of the grit factor)
1/4 cup brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup non-dairy margarine, chilled and cut into small cubes
1/4 cup non-dairy milk, or sub water
In a small bowl, whisk together the dry ingredients. Using a fork or pastry cutter, cut the margarine into the dry ingredients, until it resembles oatmeal. Add the non-dairy milk and stir until the mixture comes together.
Assembly
Serves 4, very comfortably
Cinnamon-sugar, to sprinkle over the top
Preheat the oven to 400 F. Pour the peach filling into an 8 x 8 inch baking pan. Top with large spoonfuls of the topping, over the entirety of the peach filling. This will not cover the entire dish and it is not supposed to. Sprinkle with cinnamon-sugar, to your taste. Bake for 35-40 minutes, until the filling is bubbling over and the topping has achieved a golden-brown colour. Serve warm, with non-dairy ice cream or on its own.
Note: Alternatively, you can put all the fruit ingredients in the baking dish, place the topping over it, cover with foil and bake for 30 minutes, before removing the foil and allowing it to finish baking until golden brown – about 10 additional minutes.
