Peachy Keen Peach Cobbler

Peaches; peachy keen, peaches and cream, peach ice cream and peach cobbler.  Well, this post will be on peach cobbler and it is is peachy keen!  Still, I often make it with blueberries.  I am guessing most any fruit might work; blackberries, raspberries, cherries, plums, nectarines and apricots come to mind.

apple muffins 007

This recipe is modified from one in Bette Hagman’s book, More from the Gluten-Free Gourmet and is based on a flour mix that will give you 4 cups of the dry ingredients.  One cup will make an 8×8 pan of cobbler topping.  I bet two cups dry mix will make a big 9×13 cobbler.

I have made it over a camp fire a few times, delish and not that difficult either.  But that will be a separate post as there are some tricks to campfire baking.

I have tried a number of cobbler recipes but nothing has been better than this one so I stick to what works for me.  If you use nectarines there is no peeling involved which makes it easy to throw together. I need to make a cherry cobbler but cherry season has passed.  Oh well, there are frozen cherries at the grocery store and in my freezer……

Mix this up and store in an airtight container in the freezer to keep it fresh.

I always get the fruit cooking before putting the topping together so the fruit is hot and ready for the topping and can go right into the oven. All of these pictures are of peach raspberry cobbler.  An interesting combination I can recommend to you.

peach cobbler in saucepanpeach cobbler in pan

Dry Cobbler Mix

2 ¼ cups white rice flour

½ cup potato starch

½ cup tapioca flour

1 tsp. baking soda

4 tsp. baking powder

1 tsp salt

1 tsp. xanthan gum

1/3 cup sugar

Cobbler Topping

1 cup dry baking mix

2 eggs

2 tbsp melted butter or canola oil

1/3 cup milk/buttermilk

½ tsp. vanilla

Mix the wet ingredients and then add to the dry mix in a big bowl.

Fruit Filling

4 cups sliced ripe peeled peaches, nectarines, blueberries

½ tsp. almond extract

½-2/3 cup sugar depending on how sweet you want it

3 tbsp. GF flour

½ tsp cinnamon

Directions:

Mix the fruit and almond extract in a sauce pan. Stir together the sugar, cinnamon and flour and mix into the fruit.  Cook on the stove top for 5-10 minutes until it is thickened and hot.  Pour into a buttered 8 inch square pan, top with big blops of the cobbler topping.  Bake at 350 degrees for 25 minutes.  The top should be light brown and spring back when you poke it with your finger.  If it looks damp or squishy bake it 5 more minutes.

Let cool 5-7 minutes before serving as it will burn your mouth right out of the oven!  Some people love it with a scoop of vanilla ice cream; had some that way in September 2015.  This peach raspberry cobbler shown below is perfect just on its own.

peach raspberry cobbler

Between you and me, I just made some cobbler with 4 fat peaches and a handful of fancy frozen raspberries. It tastes amazing!  The zing of the raspberries and the ripe peachy flavor mingle with the tender cobbler crust in an incredible blend that must be tasted and enjoyed ASAP!  Originally posted in August 2014.

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Gluten Free, Low Carb Barbecue Feast

It can be a challenge making a party meal for family when I can’t eat gluten.  It got a bit more challenging this weekend when I made a meal for family including my brother. He recently had to go on a low carb diet for medical reasons, he is already slim and exercises a lot.  But, now he has to cut way back on carbs.  So no burgers with buns, no rolls, no big fat birthday cake for my mom. What to make? What kind of cake could we all eat?

I decided to go with this menu: deviled eggs to start, then grilled marinated chicken thighs, my version of doctored baked beans, old school potato salad and a veggie/fruit jello salad followed by a fruity pavlova for dessert.

pavlova

The deviled eggs are always popular; I gave my recipe early this spring for them and no one ever gets tired of them.  I made half with gherkins in them and half plain.  All gone in a matter of minute.

The potato salad is a family tradition; I used my sister Karen’s version because it tastes better than anyone else makes. I knew my mom would be pleased and my brother who probably doesn’t eat such treats except when he visits me.  I used Light Hellman’s Mayonnaise and light sour cream in my creamy dressing on the golden potato slices.  The seasonings are celery seeds, cider vinegar and some dill pickle juice!  I went light on the dressing for the sake of my brother and his wife who doesn’t eat much of any fat.  I added some chopped celery and a touch of chopped onion.  Yumm!

Our family loves the baked beans;  made quick and easy with a can of good quality old fashioned baked beans, Bush’s works perfectly but don’t use Campbells; they are just not as good a bean.  I often use the Giant name brand and they work great.

baked beans

For fun I put my Perfection Jello Salad in a copper lobster mold.  This was for the delight of my 2.8 year old grandson. He knows what a lobster is and loved it when the orange and golden mold was carried out on a large oval platter. My salad is created from lemon jello spiked with a touch of cider vinegar and full of well drained crushed pineapple and shredded carrots.  It was pretty and pretty tasty. I thought someone took a picture of it but no such luck.

pavlova

Dessert was a big pavlova meringue which I have posted the recipe to here recently.  This picture is from Sunday’s meal. I topped mine with slices of ripe kiwi, ripe local peaches and fresh raspberries as I was low on peaches and didn’t have time to run to Bechdolts Orchard for more….  Everyone devoured their slice and it was accorded five stars by my sister-in-law who doesn’t even eat cake normally.  It is fairly low in carbs and you get bites of ripe fresh fruit and tasty real whipped cream on the tender meringue. I put some candles on top and we sang happy birthday in the back yard as the sun set.  Perfect birthday barbecue….

Here is an approximation of my baked bean recipe: I never measure but I will do my best to replicate the proportions.

Mom’s Baked Beans (about 6 servings)

Ingredients:

4 slices of raw bacon cut into ½ inch chunks

One big can Bush’s original baked beans; 32 ounces I think

1 medium onion, chopped

About 1/3 to ½ cup of catsup

1-2 tbsp. yellow mustard

3-4 tbsp. cider vinegar

2-3 tbsp. light brown sugar

Fry the bacon in a large frying pan. I like cast iron best for this recipe but most any pan will do.  Once it is about ¾ done to your liking (4 to 6 minutes) add the chopped onion.  Cook 4-6 minutes until it is softening.  Open the beans and drain off any excess liquid especially any separated thinner liquid. Pour in the pan on top of the onions and bacon.  Dump in the rest of the ingredients and stir well.  Heat to a low bubble, turn down and allow it to cook slowly for 10 to 20 minutes, stirring frequently so the beans don’t stick and burn.  Taste it and adjust by adding more of any of the four condiments. I like it sweet and tart at the same time. I suggest you start with the lower amounts of condiments especially the sugar and vinegar and see how it is after cooking 5 minutes; add more to taste.  It is great warm but equally yummy left over cold for lunch the next day.

I sometimes make it in the dead of winter for a cold weather inside picnic.  Sure you can make the really slow cooked beans in a crock but this is addictively tangy and every member of my family adores it. My mom always made these beans and I finally got brave enough to just dump and create my own version which I must say is remarkably like Mom’s.

All in all it was a pretty good family meal, not too complicated as I could make the jello salad in advance and the meringue the day before. The potato salad and the beans could also be made in advance. You would never guess by the menu that this was a gluten free meal or a low carb one; just good old school yummy-ness on our plates!

Smoothie Time!

This is September 1, Labor Day, the start of fall. But it is hot, humid, and just plain sticky.  Sure, you are going to celebrate with a bbq or party. But while you get everything ready you will likely get a tad warm. This is a great day for a refreshing smoothie; go back to my July 11th post and whip up a blender full to quench your thirst and keep you going strong!

Here is the post: smoothiehttps://myworldwithoutwheat.wordpress.com/2014/07/11/pineapple-banana-smoothie-let-me-count-the-ways-i-love-you/

Change it up; instead of bananas; put peaches or nectarines in there, throw in some strawberries or blueberries. Cold, thirst quenching and healthy for sure.  Go for it!

Peachy Keen Peach Cobbler

Peaches; peachy keen, peaches and cream, peach ice cream and peach cobbler.  Well, this post will be on peach cobbler and it is is peachy keen!  Still, I often make it with blueberries.  I am guessing most any fruit might work; blackberries, raspberries, cherries, plums, nectarines and apricots come to mind.

peach raspberry cobbler

This recipe is modified from one in Bette Hagman’s book, “More from the Gluten-Free Gourmet” and is based on a flour mix that will give you 4 cups of the dry ingredients for the topping.  One cup of dry mix plus the other ingredients will make an 8×8 pan of cobbler topping.  I bet two cups will make a big 9×13 pan of peach cobbler.

I have made it over a camp fire a few times, delish and not that difficult either.  But that will be a separate post as there are some tricks to campfire baking.

I have tried a number of cobbler recipes but nothing has tasted better than this one so I will stick to what works great for me.  If you use nectarines there is no peeling involved which makes it extra easy to throw together. I need to make a cherry cobbler but cherry season has passed.  Oh well, there are frozen cherries at the grocery store……

Mix this up and store in an airtight container in the freezer.

I always get the fruit cooking before putting the topping together so the fruit is hot and ready for the topping and can go right into the oven.  I used fat ripe peaches I bought at the Saucon Valley Fruit Stand for the first peach cobbler of the season and then some very flavorful ones from Bechdolt’s Farm Stand which made outstanding peachy cobbler.

Dry Cobbler Mix (store in freezer, makes enough for 4 cobblers)

2 ¼ cups white rice flour

½ cup potato starch

½ cup tapioca flour

1 tsp. baking soda

4 tsp. baking powder

1 tsp salt

1 tsp. xanthan gum

1/3 cup sugar

Cobbler Topping

1 cup dry baking mix

2 eggs

2 tbsp melted butter or canola oil

1/3 cup milk/buttermilk (scant)

1/4 tsp. vanilla

Mix the wet ingredients and then add to the dry mix in a big bowl. Mix very briefly, just until combined.  I suggest adding the last tablespoon of wet stuff only if it seems to need it; better to have it thick than thin in consistency.

Fruit Filling

4 cups sliced ripe peeled peaches, nectarines, blueberries

½ tsp. almond extract

1/3-2/3 cup sugar depending on how sweet you want it

1 tbsp. minute tapioca

2 tbsp. GF flour

1./4 tsp cinnamon

peach cobbler in saucepan

Directions:

Mix the fruit and almond extract in a sauce pan. Stir together the tapioca, sugar, cinnamon and flour and mix into the fruit.  Cook on the stove top, medium heat, for 3-5 minutes until it is thickened and hot.  Pour into a buttered 8 inch square pan, top with big blops of the cobbler topping.  Bake at 350 degrees for 25 minutes.  The top should be light brown and spring back when you poke it with your finger.  If it looks damp or squishy bake it 5 more minutes.

peach cobbler in pan

Let cool 7 or 8 minutes before serving as it will burn your mouth right out of the oven!  Some people love it with a scoop of vanilla ice cream.  Cobbler is perfect just on its own.

Between you and me, I recently made this cobbler with 4 fat peaches and a handful of fancy frozen raspberries as I felt there wasn’t quite enough peach slices. It tasted amazing!  The zing of the raspberries and the ripe peachy flavor mingle with the tender cobbler crust in an incredible blend that must be tasted and enjoyed ASAP! It is great with just ripe August peaches, just made one of those today.

Blueberry Peach Crumb Pie…Delectable!

It is the peak of both peach and blueberry season so this was a perfect pairing for adaptation to a gluten free pie recipe.   The resulting pie was juicy and flavorful down to the last slice.

blueberry peach pie slice

This is an easy pie to create.  Slice and dump together the filling, crumb topping made in mixer bowl you used for bottom crust. You can store any leftover crumb mixture in a sealed container in the fridge; it keeps a few weeks.  This GF crumb topping is perfect for most any fruit pie.  If you prefer a solid crust just double the crust part and top your pie with it.  Be sure to cut some slits for steam escape! I think a lattice crust would be fantastic if a bit more time consuming to construct.

Please make every effort to use local fruit; you can get peaches at most farm stands like Bechdolt’s located below Hellertown on Rt 412, Saucon Valley Fruit Stand on Seidersville Road or at Lehigh Valley Produce on Main Street in Hellertown.  This pie really showcases the blueberries more than the peaches. But store peaches can be poor in quality due to chilled storage of fruit so I strongly suggest you get locally grown, sweet, ripe peaches to make your pie.

To peel; heat 3 inches of plain water, drop the peaches gently in and cook them 1-2 minutes.  Allow to cool somewhat before peeling.  I like to do that over a bowl to catch the juices as I slice each peach.

Bake and enjoy early summer in a pie in just a few minutes of work.  Don’t eat it piping hot; it should be cooled to room temperature or even chilled.  You could certainly serve this with vanilla ice cream.  And this pie works perfectly with fresh nectarines or apricots.  Bonus: no peeling required!

Angie’s GF Blueberry Peach Crumb Pie

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Directions:

Spray 9 inch metal pie pan with cooking spray, dust with white rice flour.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the filling.

crust

Filling:

2 cups sliced fresh peaches, peeled and cut in thick slices

3 cups fresh blueberries – place in medium bowl

Mix with:

½ cup sugar

½ tsp. cinnamon

¼ cup quick tapioca

Add and stir in

2 tbsp. fresh lemon juice

blueberry peach pie filling

Let the filling stand while you prepare the crust, important for the tapioca so it does its job optimally.

Roll out pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Fill with fruit mixture.

blueberry peach pie unbaked

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Directions:

Sprinkle the top of the pie with crumb mix; use as much as you like.  I like about a heaping cup of the mixture.  Up to your personal taste… It sinks partially into the fruit mixture and adds lots of sweetness and eye appeal.

blueberry peach pie, done

Bake in a preheated 400 degree oven for 45-50 minutes until bubbly and the crumb crust is light brown.  I put a piece of aluminum foil on top for the last ten minutes.  Cool at least 2 to 4 hours before serving at room temperature.  I think it is best served the same day you make it, or no more then 10 hours after baking for optimal flavor.  The crumbs will get soggy if too much time passes.

Note: if you find your bottom crust is not browning enough bake it empty at 375 degrees for ten minutes before filling it with the fruit.  I have a bottom heat pizza oven which gives me perfect pie crust so I don’t ever have pale pie crust.

Brown Rice Flour Mix
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour!

1/3 c tapioca flour