Last night I created in my very own kitchen my first peach cobbler in my entire life. Since going wheat free I’ve been saying that A LOT for even things, like cobbler, I only enjoyed occasionally in the past. Below is the recipe and my intention wasn’t to just create something that was only a great substitute but a craveable total replacement .
Now, the hardest part was figuring out the crust but after my recent success with creating pizza dough, fried dumplings and even Jamaican style beef patties I was feeling confident I could pull off a super tasty flaky crust!
For the crust:
1 C tapioca flour
1/4 C coconut flour
1/2 ts baking soda
1/2 ts cream of tartar
1/4 ts salt
1 TB raw honey
1 ts apple cider vinegar
1 stick (8 TB) butter, chopped; cold
1 egg, beaten
3-4 LARGE peaches
1/3 C honey (or sucanat)
1/2 ts cinnamon
1/2 ts nutmeg
1/4 C water
1/4 heavy cream (or coconut cream)
1. Mix all your crust ingredients together in a medium sized bowl to create a soft crumbly texture.
2. Between 2 sheets of plastic or parchment paper, roll the dough out it about 1/6 of an inch and cut into the shape and size of the baking pan you intend to use. I used an 8×11 glass pan. Gently lift the dough, still between the rolling paper, and place in the fridge while you cook your filling. Reserve extra dough.
3. Pre heat the oven to 350 degrees and in a medium sized sauce pot or skillet on medium heat cook all the filling ingredients together for about 12-15 minutes.
4. Pour peach filling into the bottom of a greased glass or foil lined metal pan and gently flip the crust on top of the pan.
5. Bake until crust is golden brown, about 20-25 minutes.
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