After my last peach adventure I took a year off from buying peaches.
It felt like a good choice, considering.
But when a friend cued me in on a bulk buy of organic peaches that a local farmer was organizing I had to join in the madness.
Only two bushels, I said.
I could restrain myself.
Really I could.
They ripened after a few days on our shady porch, and only one was lost to marauding wild life. (A song bird found her way into the box and devoured our ripest peach. I guess she feels the same way I do about peaches.)
And so, this weekend at our farm, Saturday was Peach Day.
The kids and I bagged and froze diced peaches that we'll use in winter smoothies, muffins, and other treats. Then I canned peach-raspberry-ginger jam (I'll share that recipe too if you're interested!) and my favorite, a mildly spicy, kid-friendly, tomato-free peach salsa with just a few hot peppers from the garden (a crazy addictive recipe I found in this book).
We had cobbler for breakfast on Saturday too, because, well, why not? It's only peach season once a year.
And I jotted down my cobbler recipe to share with you today.
Because it's gluten-free, refined sugar-free, vegan, and can be made either nut-free or grain-free (and by subbing sweeteners you can even make it GAPS legal and Paleo), I named it Everybody's Cobbler.
The kids each made an additional cobbler batch to stash in the freezer, too. (Sage subbed in blueberries for the raspberries and added 2 Tb lemon juice.)
7 fresh, ripe peaches, pitted and cut into bite-sized pieces (approximately 7 C)
1 1/4 C fresh raspberries (if using frozen, thaw first and drain off excess juice)
1/4 C plus 2 Tb coconut sugar
1/2 tsp peeled and grated fresh ginger root
1 tsp ground cardamon
1/4 tsp dried ginger root
2 Tb coconut flour
2 Tb tapioca flour
1 c rolled oats (or chopped nuts, coconut, or a combination)
1 c almond flour (or oat flour, your choice)
1/4 c sugar
1/3 c tapioca flour
1 tsp cinnamon
1 c coconut oil, melted
Preheat oven to 350 F and prepare your cobbler pan by lightly oiling a large pie pan or 8×8 oven-safe dish. (I used coconut oil.)
Combine fruit filling ingredients in a large mixing bowl and topping ingredients in a second, smaller mixing bowl.
Stir each to combine.
Allow fruit filling to sit for ten minutes. If it is exceptionally juicy add an additional tsp each of tapioca flour and coconut flour.
Transfer fruit filling to prepared pie pan and top with oat/almond crumble topping
Place pie pan on a cookie to catch drips. Bake for approximately 40 minutes until bubbling and nicely browned on the top.
Allow to cool somewhat before serving, and enjoy!