We’ve been receiving an abundance of pluots, peaches, plums and nectarines in our CSA orders lately. My mom suggested I come up with a cobbler for Ry, to try and eat up some of this fruit. Because we’ve been keeping them in the fridge, they have not been ripening very fast. This has been just fine, until we suddenly have more fruit than we know what to do with. Last night, I filled a couple bowls, to start ripening them. Plus, I think that our CSA was also encouraging me to make a cobbler because there was a cobbler recipe in the order this week. Typically, I don’t pay too close attention to the recipes because of the many allergens that overflow the ingredients. However, this week there were two recipes that were easily adaptable to gluten-free, dairy-free, etc. The cobbler needed its flours, cornstarch and butter swapped around, but I always find the biggest challenge to be eggs. Thankfully, it was already egg-free. There was also only one cup of flour in the original recipe, so there wasn’t too much to replace. I chose to use a mix of sorghum and tapioca flours. I think if you wanted to use brown rice, instead of sorghum, it would still be good. Those two seem fairly interchangeable to me. Also, I added the cinnamon, so if you don't tolerate it, I'm sure it would be fine without it.
Although we won’t be enjoying this cobbler topped with a big scoop of ice cream or whipped cream, we will still be enjoying it (okay, I already ate a bowl, but the boys are asleep...it was really, really good)! On that note, we did try coconut again the other day and Ry was not interested in it. He ate just a little bit of canned coconut milk (when it’s cold, it’s like eating whipped cream!) and had diarrhea later that day, so we’re going to continue staying away from it, even though it showed up negative on his prick test. If it was to show up, I think it would be on the patch test.
This cobbler topping would also be great to use with other fruit fillings. I used to love to make blueberry cobbler when I was young and I am now anxious to try and make a 'Rylee-friendly' blueberry cobbler. Also, rhubarb. I love rhubarb crisp, my mom has always made an absolutely delicious one, which she has done dairy-free, but it calls for oats. The last time we tried gluten-free oats with Ry, they didn’t go over well. So this will have to be a new topping for the rhubarb! I’m getting excited just thinking about all the fruit possibilities- I love easy, delicious ‘allergen-free’ foods!
Pluot and Peach Cobbler
4 medium peaches
4 medium pluots
1/4 cup organic sugar
1 Tablespoon lemon juice
1 teaspoon tapioca starch
3/4 cup sorghum flour
1/2 cup organic sugar
1 teaspoon corn-free baking powder
3/4 teaspoon guar gum
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 + 1/8 cup chilled palm shortening
1/4 cup boiling water
Preheat oven to 425 degrees. Slice peaches and pluots and place in a medium-size bowl. Pour sugar, lemon juice and tapioca starch over fruit, mix thoroughly. Once the fruit is evenly coated, place in an 8x8 glass baking dish. Bake for 10 minutes.
While baking, mix together the dry ingredients for the topping. Add the chilled palm shortening, in small chunks, to the flour mixture and blend in with your fingers. Add boiling water and mix well. The flour mixture will appear smooth, with chunks of palm shortening throughout.
Remove baked fruit from oven and place spoonfuls of topping about 1-inch apart on top of fruit. As it bakes, the topping will spread. Bake for 25 minutes, until golden brown and bubbly. Remove from oven and let cool.
I ate more cobbler for breakfast (again, while the boy were sleeping) and it was absolutely delicious the next day!!! It had such wonderful flavors; I'm now thinking of trying it with a meat and vegetable filling and omitting the sugar and cinnamon. This topping has really got me thinking....I'm excited.