Peach Cobbler

Substitutions included to make it Gluten Free and/or Plant-based

Serves 6 Prep time 25 minutes Cook time 25 minutes

Preheat oven to 400 degrees Fahrenheit or 205 degrees Celsius

Ingredients

Filling

1 lb 12 ounces (794g) of fresh peaches

· If the peaches are on the larger size (7-9 ounces(200-250g) each, the recipe will need anywhere from 5-8 of them. The total starting weight of the peaches should be at least 2lbs (907g) to allow for the weight loss of the pits and skin that you will be removing.

1 TBSP (15g) butter (can substitute a plant-based butter)

1 whole vanilla bean or you substitute 2 tsp (10ml) vanilla extract

½ cup (84g) coconut sugar (can substitute light brown or white sugar) I used Bob’s Red Mill Organic

¼ tsp salt

2 oz (60ml) Peachtree schnapps or peach brandy (this can be omitted from the recipe if you prefer)

2 TBSP (16g) cornstarch

1-2 TBSP (15-30g) butter (can sub plant-based) to grease 6 ramekins- I used 6-ounce size (175ml)

Crumble

1 cup (150g) Gluten Free Flour Mix (if you can have gluten, then use 1 cup (140g) all-purpose flour

½ cup (84g) coconut sugar (can substitute light brown or white sugar)

1 tsp (4g) baking powder

¼ tsp (2g) salt

½ tsp (1.5g) cinnamon

Dash of nutmeg *Optional

4 ounces (114g) cubed cold butter (can substitute a plant-based butter) keep this in the refrigerator until ready to use.

2 TBSP (30ml) hot water

Instructions for the filling

Preheat oven to 400 degrees Fahrenheit or 205 degrees Celsius

1. Gather all ingredients together. Place a pot of water on the stove and bring to a boil. The pot must be large enough and have enough water in to drop 2-3 peaches in.

2. Set up a bowl with ice water to cool the peaches in.

3. In a separate bowl add the ½ cup (84g) sugar and if using a whole vanilla bean that has been slit from the top of the bean, from one end all the way to the other, the vanilla paste scraped out. Add the paste to a bowl and add the sugar. Mix well, a mortar and pestle work well to blend this if you have one. If using vanilla extract instead, instructions will follow.

4. Wash the peaches and pat dry. Cut a small x on the bottom of the fruit.

5. When the water has boiled, working in batches, drop 2-3 peaches in the water for about 30 seconds or until the skin lifts easily. Some peaches may need to be re-dipped if the skin does not release easily. After about 20-30 seconds, remove peaches with a slotted spoon and drop into the ice bath for 20 seconds. Do not leave in the water or they will become waterlogged.

6. Peel the peaches and pat dry. Cut the peaches all the way around the pit and slice into chunks. Do not cut them too small or they will be mushy when they cook.

7. Heat a sauté pan- one that is large enough to hold all of the peaches.

8. Add the Tablespoon of butter and swirl to melt, then add the peaches, salt, the sugar and vanilla bean mixture. If using vanilla extract instead of the whole bean, add this in with the peaches, salt, and sugar.

9. Sauté for 2 minutes then add the Peachtree schnapps. Be careful if cooking with a gas stove as the alcohol may cause a flame over the pan- this is normal and will subside quickly.

10. Sauté the peaches for 2 more minutes and then sprinkle the cornstarch in. Once the corn starch is added, mix it in quickly and shut the heat off.

11. Place the ramekins on baking tray with parchment paper or foil.

12. Distribute the peach mixture evenly between the 6 oiled ramekins.

Instructions for the crumble

1. In a bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.

2. Add the cold butter cubes and blend in with your fingertips until it resembles a course meal. Add the hot water and blend again. It will still be very lumpy.

3. Distribute the crumble mixture evenly over the ramekins and gently spread out, it does not have to be perfect. If you like you may sprinkle with more sugar.

4. Bake on the middle rack for 25-30 minutes. Let cool for 15 minutes and serve with a scoop of vanilla ice cream. Can also be served cold. I store them tightly wrapped in the refrigerator for up to 4 days…….but they will not be there for that long!