This dessert is very simple to make, even for beginners in gluten-free cooking. You put the ingredients in layers, without worrying about mixing, leavening, without fear that it does not rise or bind. You just put them on top of each other, put them in the oven and comes up something delicious. There are several ways to prepare a cobbler, some tried to make things more sophisticated, because they seemed too simple. Not only did I make them as simple as possible, but I also did it with gluten and dairy free ingredients. Try it without fear, it can’t go wrong.
Ingredients
- 600-700 grams of peaches (weighed without pits)
- 200 grams of vegetable milk (I quickly prepared a milk from 40 grams of cashews soaked for an hour in warm water, then washed well and topped up with water up to 200 grams)
- 100 grams of almond flour (I finely ground 100 grams of almonds)
- 20 grams of coconut flour (I actually had coconut flour 😊)
- 20 grams of coconut flakes
- 2 small eggs or one extra large
- 150 grams of sugar
- 80 grams of coconut oil
- 1 teaspoon of baking powder
- Flavors: cinnamon, vanilla sugar, rum essence, lemon essence
- A pinch of salt
Recipe Method
We start with the peaches, wash them, remove the pits and cut them into thick slices. We put them in a bowl and mix them well with 50 grams of sugar, some cinnamon and rum essence. If you don’t like these flavors, you can replace them with others. I’m crazy about rum essence, I’d put it in soup too. We leave the bowl aside until we deal with the rest of the ingredients, the peaches, sugar and flavors will turn into a delicious, juicy thing. We start the oven, because we need it to heat up to 175 degrees Celsius, and to have time, because we will finish prepair the cobbler extremely quickly. Put the coconut oil in the pan. For the cobbler, a nice, ceramic, rectangular tray is used, but if we don’t have one, our old round tray, with a diameter somewhere between 20 and 30 cm, will also work. If it’s summer, the oil is already liquid, if it’s the cold season, put the tray in the heating oven for 3-4 minutes. We break the eggs and mix them, whole, with the sugar. We also pour the milk, then the salt, flavors, baking powder, flour and coconut flakes. The result will be a liquid batter that we pour over the coconut oil in the tray. On top we put the pieces of peaches, as evenly as possible, and the resulting peach juice. All this takes a maximum of 10 minutes. Told you it would be quick, right? Put the tray in the oven for 45-50 minutes. It is ready when we notice that it has absorbed all the oil. We can eat it warm, not hot, to burn our tongues, but it’s also good cold, from the fridge. We can accompany it with a few scoops of ice cream or sorbet.
