Peach and Blueberry Cobbler

Gluten-Free Peach Blueberry Cobbler

When I told my friend that I will be posting a cobbler recipe, he said “Wait a minute! That’s not Indian food.” He is right, but, I really like peach cobbler. Besides, donut peaches are in season right now and the produce that we get from the farm has lots of organic peaches and blueberries. So I am posting the recipe that has been modified to include cardamom and cloves and the result is very tasty. If you decide to make it, please let me know you think of it? Should I post non-Indian recipes adapted with Indian spices as long as I promise they will taste as good, if not, better than the original? I would really like to hear from the readers.

A few weeks ago, we went camping with nearly 10 families with a total of 30 people including children. It was decided that they wanted David and I to cook for everyone and make it a feast. I was to make one entree, one appetizer, my famous chai and he was to make peach cobbler. So I made biriyani and spinach dumplings with mango chutney. There were reservations from some of my friends regarding eating spinach. They were not too sure if they would like it. But after hesitantly tasting the spinach dumpling, they came back for more. Before I knew the food was gone! David had made the cobbler with fresh organic peaches topped with whipped cream. It was excellent and people lapped it up.

Doughnut Peaches

The weekend after we went for breakfast to a restaurant in the Wallingford neighborhood of Seattle called Tilth. The chef creates new dishes with organically grown local, in season, produce. I ordered the french toast with various toppings that were tastefully done with a few dollops of whipped cream that had hints of mint in them. It was yummy! That is when I got the idea of adding some ginger extract to the whipped cream and the result was tasty. Ginger and clove not only add taste but also aids in digestion and good for your health.

Gluten-Free Peach Blueberry Cobbler

The gluten-free biscuit came out soft and fluffy. If you like the traditional recipe for biscuit or pastry, there are lots of recipes out there. Feel free to substitue.
Gluten-Free Biscuit

Peach and Blueberry Cobbler

This recipe has been adapted from the excellent site –Smitten Kitchen

1 1/2 (about 4 cups) pounds peaches, cut into slices
2 cups blueberries, rinsed
2/3 cup packed dark-brown sugar
2 tablespoons gluten-free baking flour
2 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon clove powder
1/4 teaspoon cardamom powder
(I prefer taking fresh cardamom out of the pods and grinding them using a coffee grinder that I use specifically for grinding spices)
1/4 teaspoon salt

1 cup heavy cream
1/4 teaspoon ginger extract
(grate 1 inch piece of fresh ginger and squeeze out the juice with your fingers and discard the ginger)

Preheat oven to 425˚F. In an over-proof dish, mix the peaches, blueberries and the rest of the ingredients.

In a cookie sheet, add the biscuits (see gluten-free recipe below). Bake the peach/blueberry mixture and biscuits at the same time for 20 – 22 minutes. The biscuits might cook earlier, so check after 12-15 minutes or so.

Add the ginger extract to the heavy cream and whip the heavy cream for a few minutes in a bowl using a electric hand blender or with a whisk.

In a plate or bowl, scoop the baked peach and blueberry mixture, top it with a biscuit and add a dollop of whipped cream.

Enough for 4-5 people

Gluten-Free Biscuits

This recipe has been adapted from Bob’s Red Mill website. The biscuits came out soft and tasty

Ingredients for Gluten-Free Biscuits:
1-1/2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
1 tablespoon sugar
2 teaspoon aluminium-free baking powder
1/4 teaspoon aluminium-free baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
1/4 cup dairy-free butter (or 1/4 cup butter) , cut into small pieces

1/2 cup rice milk (or 1/2 cup whole milk)
1/2 teaspoon of vanilla extract
1 1/2 teaspoon egg replacer (or 1 large egg white)

1 teaspoon of sugar
1/4 teaspoon of cinnamon powder

Set the oven to 425˚F. Line the baking sheet with parchment paper.

In a food processor, process the ingredients from baking flour to butter until the until the butter is coarsely mixed. The flour should be slightly lumpy in texture.

In a bowl, combine rice milk or whole milk, egg replacer or egg white and vanilla extract. Combine throughly and add it to the dough mixture until it is a little sticky.

Toss the cinnamon and sugar in a small bowl.

Add spoonfuls of the dough on to the parchment paper lined baking sheet, sprinkle with cinnamon sugar and place it in the oven. Bake until golden brown, approximately 12-15 minutes.

Enough for 4-5 people

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