It has been an amazing summer in Edmonton this year, a hot long summer that has allowed plenty of patio gatherings, BBQ grilling, friends's parties. We've had quite a few BBQ backyard dinner invitations from our friends around the city and we've always contributed with making something. A dessert is often highly appreciated and, since I don't mind baking at all, I suggest we bring one most of the times. And they always say yes 🙂 .
One of our friends is gluten intolerant, but that doesn't worry me the least, I've already baked for him, plus I really enjoy baking with gluten free flours. Since it is a summer dinner on the patio I thought immediately that it had to involve some fruit, and peaches were in our fridge waiting to be utilized at their best. So here it is: Gluten-free Peach and Raspberry Cobbler. The combination of peaches and raspberries is a winner. Their flavor combined is out of this world good!
About the flours: I used -again- brown rice and chickpea flour combined. If you've never tried, please give it a go, you will love the texture and the lovely mild sweetness. Once baked, they gave the cobbler a crispy top, a soft yet crumbly inside melded by the juices of the fruit. The raspberries, frozen this time, give a beautiful crimson color to the cobbler with a bit of tartness subdued by the sweetness of the peaches.
Once again, and still to my surprise, it was a success. With a dollop of vanilla ice cream on top, the only sound heard was the clinging of the spoons on the plates, that were polished quickly and thoroughly.Print
- 2 pounds peaches (about 4-5)
- 2 cups raspberries, fresh or frozen
- ½ cup brown sugar
- ½ tsp coarse sea salt
- ½ lemon, the juice
- 2 tbsp potato starch (or cornstarch)
- 1 cup brown rice flour
- ⅓ cup garbanzo bean flour (chickpea flour)
- 1 and ½ teaspoon baking powder
- 1 tsp baking soda
- ½ tsp coarse sea salt
- 6 tbsp cold butter, cubed
- ½ cup whipping cream (or buttermilk), plus extra for brushing
- brown sugar for finishing
- In a large bowl, toss together the fruit, sugar, salt, lemon juice and potato starch. Transfer to a 13-inch round gratin dish.
- Set the oven rack in the middle position. Preheat the oven to 375°F.
- To make the biscuit dough: In a large bowl, whisk together the flours, sugar, baking powder, baking soda and salt.
- Working quickly so as not to warm the butter, work the butter into the dry ingredients with your fingers until the mixture resembles coarse crumbs.
- Add the whipping cream and fold with a spatula until it has been absorbed. Do not overwork. The dough will be wet.
- Spoon dollops of biscuit dough on top of the fruit. (The dollops will spread and join with one another as the cobbler cooks).
- Brush the dough with whipping cream and sprinkle some brown sugar.
- Bake until the biscuit topping is lightly browned and cooked through, 30 to 35 minutes.
- Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Serving Size: 6-8 portions
We usually don't like to impose on our hosts the process of taking pictures, so the last one is a stolen shot taken with our cell phone, and it shows what was leftover after serving 6 ravenous people. Consequently, the host hid the leftover cobbler right away and I was handed the washed dish 😉 .
Another great night sharing good food, lively chats and irresistible laughs with wonderful friends. This is the life!
I love baking and kneading dough because it takes me to a happy place in my soul.