Summer and fall are such amazing times for fruit. We belong to a local CSA and stone fruits like peaches are available every week right now. Who doesn’t love cobbler? Like all desserts, most cobblers contain wheat flour and lots of sugar, so this needed renovating to make it a healthy recipe I can still enjoy.
The savory element of the shallots might not work for you. I was inspired by a chutney idea. If you’re feeling adventurous, caramelize a few shallots and just add a touch to the peaches, then taste. You can always use them for another dish.
Peach Cobbler with Caramelized Shallots
Makes 8 servings
- 6 ripe Peaches
- 2 tsp (10 ml) Apple Cider Vinegar, or other sweet vinegar
- ¼ cup (60 ml) Agave Syrup
- 2 Tbsp (10 g) Arrowroot Starch
- 1 tsp (2 g) Cinnamon
- 1-2 small Shallots, finely minced*
- 1 Tbsp (15 ml) Agave Syrup*
- 1 Tbsp (15 ml) Grapeseed Oil*
- ½ cup (70 g) Bob’s Red Mill GF Biscuit & Baking Mix
- ¼ cup (35 g) Sweet Sorghum Flour
- 1 tsp (2 g) Baking Powder
- ¼ tsp (0.5 g) Salt
- 2 Tbsp (30 g) cold heart-healthy Margarine or Extra Virgin Coconut Oil
- 1 Tbsp (15 ml) Agave Syrup
- ½ cup (60-125 ml) nonfat Greek Yogurt or Soy Creamer
If you want a traditional peach cobbler, omit the caramelized shallots, indicated by the *.
Mince the shallots, then saute them over medium heat in the grapeseed oil. You can also use a light olive oil, but grapeseed has a more neutral flavor. Once they are starting to sweat and turn golden, turn down the heat to low and cook for 15 minutes. Add the agave syrup, stir, and cook for 10 minutes more.
To de-skin the peaches, cut an X in the bottom of each one, and drop into boiling water: 1 minute for very ripe peaches, 3 minutes for harder peaches. Use a slotted spoon to remove from the water. Use the cooled water to water your garden. When the peaches are cool, pull off the skins, cut in half, remove the pit, and cut into small chunks. Compost the skins and pits if you can.
Preheat the oven to 375°F. In a large bowl, combine the vinegar, agave syrup, arrowroot powder, and cinnamon. Mix well. Add the peaches and stir.
If using shallots, add a small amount and taste. They have a strong flavor and can overpower the peaches. Reserve the rest of the shallots for a savory dish, or to top a sandwich or burger. Pour the fruit into an ovenproof bowl that has been sprayed with cooking spray.
In the bowl of a food processor, add the topping ingredients except for the yogurt or creamer. Pulse on a low setting until the mixture looks like crumbly small peas. With the machine running, add the yogurt or creamer a little at a time, just until the mixture forms into a ball. (Start with ¼ C. of yogurt or creamer.)
If the dough is pretty firm and holding together, you can roll it out in between two sheets of waxed paper into a rough circle, then place on top of the fruit. (I make the dough first, then put it in the freezer in plastic wrap while I’m prepping the peaches. You can then push it by hand into a nice circle.) If it’s not holding together well, you can simply drop it by the spoonful on top of the fruit. Brush the top of the crust with agave syrup. Bake for 35-40 minutes, until bubbly and golden brown.
Recipe courtesy of Stephanie, The Recipe Renovator, all rights reserved.