This year, our peaches were extra fragile as they ripened, so we picked them and cut them up and froze them before they could go bad. The upside to this turn of events is that I discovered the joy of peach cobbler. I created/adapted a gluten-free recipe that we love. It also works for raspberries. I’ve turned into an obsessive cobbler baker for the cool fall days.

Gluten-Free Peach Cobbler

Preheat over to 375 degrees. Grease a 9 x 9 glass pan. Fill it about half full with frozen cut peaches, and sprinkle liberally with cinnamon.

Mix together 1 cup oat flour (made by blending gluten-free rolled oats), 1 cup almond flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.

Mix together 1 egg, 1/2 cup yogurt (we use whole milk organic greek yogurt), 1 teaspoon vanilla extract, 1 tablespoon honey, and 2 tablespoons soft butter. Beat together with a fork, and then add to dry ingredients, scraping the sides with a spatula to get it all. Mix together.

Then use the spatula to put the dough in clumps on top of the peaches, and gently spread out over the top of the peaches. Bake at 375 for 30-35 minutes. The cobbler should be golden brown, and the peaches bubbling; add some more minutes if it’s not quite brown enough. I’m not an expert, but as far as I can figure, with 9 servings, each serving has about 7 grams of protein and 14 grams of carbs.

I find that it actually tastes better after cooling off, because the juice from the peaches is absorbed into the cobbler. [If I make it with raspberries, I add 1/8 cup sugar to the raspberries to make them a little less tart.] It also tastes great with Greek yogurt on top, or ice cream.