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.
Peaches are ripening, bright red and yellow, crowded together on the branches.
Those of you who perhaps followed my peach tree saga last year might remember that after hours and hours of tending–including several organic sprays, thinning the small green peaches, putting little mesh bags on the remaining ones–the squirrels ran off with every single green peach, or knocked them off the branches as they tried to get into the bags. We got zero peaches to eat.
Well this year, I didn’t have the heart or energy to do all that tending. I did one holistic spray early in the season. I felt very non-attached to any outcome, since one might assume that squirrels would eat them all again. But that didn’t happen. A few weeks ago, I started picking a few small random peaches, so that others would have more room to grow, and the branches wouldn’t break under their weight–but only a few at a time, not systemically. I put them in paper bags, which is the actual way to help them ripen. (Not on window sills as I had previously thought.) A few weeks ago, the squirrels started eating some peaches too, sitting in the tree, or taking ones with broken spots that I left on the patio table. I found their leavings on the deck railing. It was fun.
Broken peach bits on the deck railing.
But they didn’t take all the peaches. And the peaches started to really ripen. Now they are bright red and yellow, crowded though they are on the branches. Now, we are processing all the bags of ripening peaches in the house, as well as gathering peaches literally dropping from the tree. I have cut them in slices to freeze–first on a tray, and then put into freezer bags. Yesterday I made a gluten free peach cobbler. We have invited friends and neighbors over to share in the abundance. More people are coming by this weekend. This morning, I saw this little bird pecking for its delicious breakfast. There is plenty to share!
Bird eating a peach on the tree.
I feel grateful and humbled by this turn of events. Sometimes gardening feels like a battle between the gardener and the “pests.” I didn’t have the heart to try too hard to fight this battle this season. (And our cucumbers and zucchinis are succumbing to bugs-so it goes.) I was surprised that the peaches thrived so well without my efforts. I was surprised that the squirrels took some, and it seems they felt okay about sharing. Maybe they sensed that we were not enemies this time. Margy and I feel so good to be able to give them away to others. The garden is such a great mystery! I continue to feel humble and grateful by all it teaches us.
Oh, and here is the recipe for gluten-free peach cobbler. I searched the internet, and then adapted this one from several I had seen:
Peach Cobbler: preheat oven to 375 degrees
Slice peaches and place in a lightly buttered 9 x 13 pan. Basically use enough to cover the bottom well, or more if you like. Sprinkle with cinnamon, and a tiny bit of ground cloves.
Whisk together 1 & 3/4 cup almond flour, 1/2 teaspoon salt, and 2 teaspoons baking powder. Blend together 1 large egg, 1 teaspoon vanilla, 1 tablespoon honey, 1/4 cup Greek whole milk yogurt, and 2 tablespoons softened butter. Add that to the flour mixture and blend, and then spoon over the peaches–it won’t cover them completely, but spread it around as you can. Bake 25-30 minutes or until golden and bubbling. Remove and let cool a bit so you don’t burn your tongue. You can serve as is, or with cream, whipped cream, or ice cream.
Peach cobbler in a glass pan, with some pieces removed.
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