The fruit dessert brainstorming started as soon as we hopped into the car after receiving our first CSA fruit share of season. Local peaches? And fresh raspberries? The fruit gods were smiling on me that day. I immediately earmarked both for something, though I wasn’t immediately sure what. A crisp, maybe? No, a cobbler. Definitely a cobbler. I had been wanting to repurpose my buttermilk biscuit recipe as a sweetened cobbler topping, and this was my chance.
Wowsa, this was tasty, a perfect summertime dessert. The only thing missing was a the à la mode. I didn’t realize until after I had baked the cobbler that I had forgotten to put the bowl of my ice cream machine in the freezer. Darn it! A little disappointing, but there’s always next time, and honestly this cobbler was great on its own.
I did approach this recipe with a little apprehension, but only because I haven’t exactly had the best of luck peeling peaches in the past. I’ve ended up with some real messes (peach pulp everywhere!). But this time it went well. I popped the peaches into a pot of boiling water for about a minute or so each, and then I immediately transferred them to a large bowl of ice water for about 2 to 3 minutes. After that, the skins came off pretty easily. For the couple of peaches that didn’t want to easily give up their skin, I placed them back in the boiling water for another 30 seconds to 1 minute and transferred them again to the ice water. That did the trick.
Note: If you like a higher ratio of filling to topping, halve the topping recipe.
FOR THE FILLING (adapted from Southern Peach Cobbler)
8 fresh peaches – peeled, pitted, and sliced into thin (1/4″) wedges
1 pint fresh raspberries
6 tablespoons xylitol
1/4 teaspoon liquid stevia
1/4 teaspoon ground cinnamon
1 teaspoon fresh lemon juice
1 tablespoon cornstarch
FOR THE TOPPING
1 cup cornstarch
1 cup brown rice flour
1 teaspoon xanthan gum
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon (optional)
2 tablespoons xylitol
1/8 teaspoon liquid stevia
4 tablespoons butter, unsalted, chilled, cut into small cubes
1 cup buttermilk
2 egg whites
1. Preheat oven to 425 degrees F.
2. In a large bowl, combine peaches, raspberries, xylitol, stevia, cinnamon, lemon juice, and cornstarch. Toss the mixture to coat evenly, and pour into a 2 quart baking dish. Set aside.
3. In a large bowl, combine the first eight ingredients from the topping list: cornstarch, brown rice flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and xylitol. Using a fork or a small whisk, mix the ingredients until well blended. Add the liquid stevia, buttermilk, and egg whites to a small bowl and whisk until the egg whites are incorporated. Set aside. Add the butter to the dry mix, and blend in using your fingertips or a pastry blender, until the mixture has a sandy, crumbly texture. Add the buttermilk mixture and stir until just combined.
4. Using a disher or a spoon, drop the topping onto the filling. Place baking dish onto a foil covered cookie sheet to prevent any spillover into the oven while baking. Bake until topping is golden brown, about 35-40 minutes.