Today I strolled around the house wearing white and pretending to be from the South. I was the only one home you see, and the front door was open so the sun could stream in and the smells of cobbler baking stream out. I felt like everything was just so homey, with our sweet iced tea still cooling next to me as I peeled peaches. In some ways, I wish all of summer could be like today, but I know if it was I’d be wishing fervently that I’d actually accomplished something at the end.
I’ve been trying to figure out what I should do this summer. Ideas come and go and I’m beginning to realize that from now on my summer isn’t going to be so free to make peach cobblers and sit around. But having something steady to work for or towards will give me a purpose (and perhaps make me more appealing to colleges).
Sitting at the bottom of our fridge have been these peaches, and I originally thought them far too soft to hold up under lots of heat. Turned out, I had tested the same one multiple times and the rest were pretty firm. So, I made this. The biscuit dough was supposed to be made with whole-milk yogurt, but I had none and added sour milk plus a tablespoon of cornmeal instead. Adding xantham gum proved a less worthy idea, as the biscuits were just very slightly gummy, though it might have had to do with my milk for yogurt substitution. I also added two grated apples because I was cooking it in a pan that made the overall fruit content look quite meager and didn’t drain off any of the peach juices even after I let them sit for twenty-five minutes in the sugar.
All in all though, it was delicious. I made a blueberry cobbler last summer from this same cookbook and it was fantastic as well as being gluten-free then too. Maybe later I’ll share that one with you, but for now you can try out this cobbler, which has a bright peachy flavor like the essence of summer.
Gluten-free Peach Cobbler
Adapted from The New Best Recipe
So, depending on how juicy you want this to be, I assume you could add in some peach juice or orange juice to accomplish that. I feel like water might dull it somehow, though perhaps adding orange juice would do the same.
6-7 medium sized peaches (I used eight because I figured they were on the small side)
1/4 cup sugar
1 Tablespoon lemon juice
1 tsp. cornstarch
2 golden delicious apples, peeled, grated, and squeezed of most liquid (If you want a juicier cobbler, I think you could just leave them as they are. Also, if you plan to use an 8 by 8 glass pan you might want to omit them.)
Pinch of salt
1/2 cup white rice flour
1/4 cup tapioca starch
1/4 cup cornstarch
1/3 cup whole-milk yogurt (I was relatively successful with sour milk plus 1 Tablespoon cornmeal though)
3 Tablespoons sugar
5 Tablespoons cold butter ( I froze mine), cut into 1/4 Tbsp. pieces
1/4 teaspoon salt
First off, preheat the oven to 425 degrees Fahrenheit.
Then peel your peaches if they are firm enough, or throw them into some boiling water to loosen the skins. Afterwards, remove the pit and the reddish area just around it, them cut each half into four pieces. I found that removing the pit first was impossible, so I just took a sharp paring knife and cut as close as I could to the pit. Then, toss the slices with the 1/4 cup sugar and let stand for 30 minutes.
After third minutes, drain off all the liquid you can, and reserve 1/4 cup of that. For my peaches I found the 30 minute maceration to be unnecessary as I had exactly 1/4 cup of juice at the end. The point is so that people with really juicy peaches son’t have a flood of juice. Then mix that liquid with the cornstarch. lemon juice, and salt. Add in the peaches and grated apple then turn into an a deep 9-inch pie plate. I baked mine in something that I think is actually ten inches, and considering the real recipe called for an 8 by 8 baking dish, this might be part of the reason mine was a wee bit dry. You could put it in an 8 by 8 pan but it might not need the apple as filler.
Bake for 10 minutes so that it is bubbling.
Meanwhile, in a food processor mix all the dry ingredients. Then, scatter over the butter and pulse so that the pieces are smaller but not necessarily uniform. I think I made mine a little too small. Then, fold in yogurt. In the book it makes a point of saying you should not do the biscuits too far ahead of time or they won’t rise sufficiently. You should do them as the peaches bake.
Remove peaches from the oven and distribute six balls of dough at least 1/2 an inch apart from each other. Bake for 16-18 minutes and after removed from oven let sit for 20 minutes.