Sunday, March 6, 2011

Peach and Nectarine Cobbler - Gluten Free

I'm usually a cook by a recipe kind of girl (with the exception of pasta sauce - I can make a mean red sauce by instinct. I think it's in my Sicilian DNA).

For dessert tonight, Jason and I went free form.

I had some overripe peaches and nectarines that I needed to use ASAP. Yes, I understand that it's not their season yet, but I was given them and didn't want them to go to waste.

One of my family traditions has always been a delicious cobbler. As I grew up, we would spend two weeks every August camping and waterskiing on Trinity Lake in Northern California with my Auntie Ann, Uncle Joe and Cousins. One of my Dad's favorite fishing holes there is on the Trinity River and in late August there would always be an abundance of ripe, wild blackberries. While Dad fly-fished we would collect a big bucket full of these juicy, rich berries. The reward was a big cobbler made in mom's cast-iron pan. Full of butter and sugar with a crumbly, luscious bisquick crust.

Because of my celiac, I haven't had a cobbler since at least August of 2009.

Tonight, I had cobbler. Made with no recipe, totally fattening. Absolutely delicious - whether you're gluten free or gluten full.

Try it.

And if you can eat gluten, just substitute regular bisquick or pancake mix.

Or use whatever fruit you have lying around. Berries would be delicious!

Peach and Nectarine Cobbler - Gluten Free
Serves 4 (or in our case, just 2, but we ate too much)

For the filling:
3 Ripe Peaches
3 Ripe Nectarines
1/2 Stick of Butter (we used Salted)
1/2 Cup Brown Sugar
I shot of Brandy (optional but delicious)

For the topping:
1/3 Cup Gluten Free Pancake Mix (we like Bob's Red Mill)
1/3 Cup Brown Sugar
1/2 stick butter
1-2 tablespoons milk (as needed)

Quarter, remove the pits and then peel the peaches and nectarines. In a sauce pan, melt the 1/2 stick of butter, stir in the brown sugar and add the peaches and nectarines. When the butter and sugar have melted and everything is bubbling away, add the shot of Brandy and CAREFULLY light it on fire (yes - flambe) with a lighter. When the flame goes out, reduce the fruit mixture to a simmer.

Preheat the oven to 350 degrees and grease a 8x8 square pan - ceramic or glass will do.

While the fruit simmers, make your topping. In a bowl, mix together the pancake mix and brown sugar, then cut in the 1/2 stick of butter using a pastry cutter or a fork. When the butter has been cut into the flour/sugar mixture, add the milk a little bit at a time, stirring until the dough comes together in a ball. Don't use more than it takes to make the dough ball up. Eyeball it!

Pour fruit mixture into your greased pan, and then using your fingers, place the dough on top of the fruit mixture, making sure not to cover entirely.

Put it in your oven and leave it for 20 minutes, or until the dough is golden brown and the fruit is bubbly.

Let sit and cool for about 5 minutes.

Top with some vanilla ice cream and serve.


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