Grain-free Peach Mountain Cobbler

As we gather family together for Thanksgiving this week, we will also take the opportunity to celebrate a few recent birthdays. One of the celebrants loves peaches, so we will use some of our frozen peaches from summer and make a Grain-free Peach Mountain Cobbler. Mmmm…

Mountain cobbler history

I remember mountain cobbler from my childhood. My grandmother made it and preserved the recipe in a family cookbook, a project she put together a few decades before she left us. Her sentiment and foresight were only a couple of her many highly admirable qualities. She could create a feast with just a few ingredients and made sure everyone was not just well-fed but impressed by her cooking abilities. So, is it mountain cobbler due to its origin, which is maybe from the hills of Kentucky, my grandma’s native state? Or maybe because unlike the typical cobbler, mountain cobbler has a hill of a cake-like crust. Either way, it’s a pretty simple, very delicious recipe and much less fussy than pie crust. But very much worthy of a celebration.

Not intending to thumb my nose at sentiment and tradition, but because of my wheat allergy, I will be making a grain-free version. I also have made a couple of other modifications based on what I have. I’ll mention those along the way. So, I present to you the ever-so-slightly-less-mountainous, nearly-as-delicious-as-the-original Grain-free Peach Mountain Cobbler.

Ingredients for Grain-free Peach Mountain Cobbler

¼ cup Butter

Filling:

Approximately 3 cups of fresh or thawed, frozen peaches, cut up  (recipe calls for 1 can of fruit such as for pie filling) Using extra fruit as I did will make the cobbler a bit more juicy and sloppy than the original.

¼ cup Sugar

1 TBSP Almond flour  (recipe calls for 2 tsp flour)

1 TBSP Tapioca flour

Crust:

½ cup + 3 TBSP Almond flour  (recipe calls for 1 cup flour)

1 TBSP Arrowroot powder

2 TBSP Coconut flour

2 TBSP Tapioca flour

Pinch of salt

1 cup Sugar

2 tsp Baking powder

1 cup Milk with a splash of apple cider vinegar or 1 cup cultured buttermilk (recipe calls for 1 cup milk)

Directions

1. Melt butter in a 2 qt casserole dish in the oven at 375*.
2. While the butter is melting in the oven, bring the filling ingredients to a boil in a pan on the stove. If using fresh fruit, you might need to add a splash of water to keep the fruit from burning.
3. In a bowl, mix the dry crust ingredients.
4. Add a splash of apple cider vinegar to the milk, if using instead of cultured buttermilk.
5. Leave the crust batter to sit a few minutes. This allows the coconut flour to absorb some of the moisture and to allow the baking powder to be activated by the acid.
6. Once the butter is melted, remove the dish from the oven and swirl the butter around to coat the inside of the casserole dish.
7. Pour in the crust ingredients.
8. Pour the filling ingredients into the center of the crust batter, no mixing, stirring or anything.
9. Bake at 375* for about 30 minutes, until crust is cooked and golden.
10. Best served warm, with ice cream, cream custard or, like at grandma’s, with cream.

If a miracle occurs whereby you have some left over, it still tastes pretty good in the morning eaten directly from the baking dish. Of course, this is just an assumption, I wouldn’t know from any actual, direct experience. Ahem…

I think the peach loving birthday boy, who, like my grandma is also from Kentucky, will love this amazing Grain-free Peach Mountain Cobbler as a substitute for ordinary birthday cake.

The dish I used is old, but this looks like a great alternative. We also use these lidded glass dishes to store leftovers in the fridge, instead of plastic containers. 2 Quart Pyrex Casserole Dish

Watch the Grain-Free Peach Mountain Cobbler Video

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