… A Pairing Beyond Compare!
Summer’s fresh raspberries are a treat unto themselves, but they also have a way of bringing out the best of other flavors. This pairing of raspberries and peaches creates a sweet, and more mellow, raspberry flavor while still allowing the distinctness of the raspberry characteristic to be prominent. With a splash of amaretto thrown in, the flavor becomes more complex and complete. The alcohol burns off during the baking process leaving just the hint of sweet almonds. I don’t think this gluten free, dairy free cobbler would be complete though without the crunchy, chewy, nutty crumble to top it off. I’m not sure which part I like best, the berry filling or the crumble topping, but I’m positive I love eating each bite with a mixture of both.
Baking time: 45-50 minutes
Oven temp: 375ºF
Rest time: about an hour to serve warm or 3+ hours to serve at room temperature
Ingredients for filling:
3 cups frozen peach slices, cut into bite size pieces
4 cups fresh or frozen raspberries
1 1/2 cups granulated sugar
1/4 cup tapioca pearls
1/4 teaspoon kosher salt
2 Tablespoons amaretto
3 Tablespoons margarine – I prefer Earth Balance Natural Buttery Spread – red tub
Ingredients for crumble topping:
1 cup gluten free old fashioned oats, ground slightly in a food processor – I prefer Bob’s Red Mill
2/3 cup gluten free old fashioned oats, left whole
1/3 cup almond flour – I prefer Honeyville Blanched Almond Flour
2/3 cup light brown sugar
1/3 cup roasted, lightly salted pecans, chopped
1/2 cup margarine (Earth Balance)
Preheat oven to 375ºF. Lightly butter a large baking dish or 9 inch deep-dish pie plate. Set aside. In a large mixing bowl, combine peaches, raspberries, sugar, tapioca, salt and amaretto. Stir to coat the fruit and let stand at room temperature for about 15 minutes. When you the fruit is giving off juice and the sugar is beginning to dissolve slightly, stir again, then pour mixture into prepared pie dish. Dab the top of the filling with little dollops of margarine.
In a medium size bowl, combine ground oats, whole oats, almond flour, brown sugar, and pecans. Stir. Add margarine and incorporate into the dry mixture (I like to use my fingertips for this step) until coarse crumbs form. Sprinkle topping over the filling and spread evenly.
Bake at 375ºF for 30 minutes, or until topping is a golden brown color. Cover loosely with foil and continue baking 15 to 20 minutes longer, until the filling is bubbling and has thickened. Filling will continue to thicken slightly as it cools. Remove from oven and place on a rack to cool. Serve either warm or at room temperature. Store any leftover cobbler in the refrigerator for up to three days. Can be divided into single servings, sealed well, and frozen for up to three months. Do not thaw and refreeze. To reheat, let thaw in the refrigerator, then warm in the microwave or cover and heat in oven until desired temperature.
What is your favorite fruit dessert? Does it include raspberries? Be sure to share your thoughts and suggestions in the Comments below.
Safe food is a journey … Thrive!™