Biscuit Cobbler with Peaches and Blueberries

Dairy Free and Gluten Free (Optional)

One of our favorite camping memories is being around the fire with our family and eating warm cobbler. We would often go camping during the summer or fall, and peach cobbler became a tradition to make for dessert one of the nights.

Cobbler seems like the friendly, easy going sister of pie. You have the delicious crust and filling but without the worry of rolling it out and crossing your fingers that the pie crust works out. This is a great summertime treat, filled with flavor and easy to make! The bonus is it can be made gluten free so everyone in your family can have some.

Taste Test Kitchen

For this week's version of Taste Test Kitchen, we made two types of cobbler: one with regular flour and one gluten free. We've been testing out a new type of flour called cassava flour and are loving that it's a one-to-one ratio substitution for flour. Here's an example of another way we used cassava flour in our Chocolate, Apricot & Pistachio Cookie Bar recipe. If you're interested in reading more about cassava flour and our thoughts on it click the link and check out the Test Taste Kitchen section. We'd also love to hear from you if you decide to try it out, let us know what you think in the comments below!

Pictured above are the gluten free cobblers that we decided to serve in individual dishes

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Biscuit Cobbler with Peaches and Blueberries

by Burnt Toast Food Blog June-22-2018

Always a summer favorite, biscuit-style cobbler is great with peaches and blueberries. There’s a gluten free option for the topping, and it’s dairy free. This is definitely a recipe you could serve gluten free and your guests wouldn’t know.

Ingredients

• 1 ½ cups plus 3 tablespoons organic, all-purpose flour or cassava flour
• 3 tablespoons plus 1 cup sugar
• 1 ½ teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons vegan margarine
• 1/2 cup plus 1 tablespoon nondairy yogurt, such as coconut
• 2 cups blueberries
• 4 cups cut up peaches (see directions)
• 2 tablespoons fresh lemon juice
• 1 tablespoon grated lemon zest

Instructions

Heat oven to 375°. 1. In a large bowl, whisk together 1 ½ cups flour (cassava flour if making gluten free), 3 tablespoons sugar, baking powder, and salt. Cut the margarine into ½” pieces and mix into the flour mixture using a pastry cutter until dough resembles the size of small peas. Gently mix in the yogurt. Knead in the bowl 5-7 times – don’t overwork the dough or it’ll be tough. 2. To make them easier to peel, blanch peaches for 2 minutes in simmering water. Remove and dip in cold water. Peel and cut into 1 ½” pieces. 3. Combine the remaining 1 cup sugar, 3 tablespoons flour, blueberries, peaches, juice, and zest in a large bowl. Toss gently to coat. Pour into an 8x8x2” glass baking dish or divide among six 6-ounce ramekins. 4. Drop quarter-size crumbles of the biscuit dough on top of the fruit. 5. Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins or 45-50 minutes for baking dish. Let cool for at least 1 hour. Notes: - Use any combination of blueberries and/or peaches to make 6 cups. - Delicious topped with vanilla ice cream.

Details

Prep time: 30 mins Cook time: 50 mins Total time (including cool down): 2 hours 20 mins Yield: 6-8 servings