Brown sugar peach skillet cobbler

Late summer means peaches, and peaches mean cobbler!

Somehow I didn’t get around to a making cobbler until the next to last day of August this year (my summer galette obsession was to blame — I got hooked on making them with this pie crust, which really is the easiest ever).

But I did finally get around to making that cobbler, and let me tell you it was worth the wait. Armed with an Amy Chaplin recipe that I had been wanting to try, I made a few tweaks (because tweakers will tweak) to create a smaller-sized and gluten-free skillet version. (Why the skillet? Because things baked in a skillet look cute, that’s why.)

This cobbler is basically the easiest fruit dessert imaginable: slice peaches, toss with spices & vanilla, maple syrup, and arrowroot powder to thicken their juices, and dump into a skillet. Mix up a quick topping using GF all-purpose and almond flours, yogurt, brown coconut sugar, coconut oil, and a couple other pantry staples, crumble it over the fruit. Bake until the peaches are tender and bubbling and the topping is browned and crisp and resembles a big, nubby, brown-sugar biscuit.

Now let’s get one thing straight: Vanilla ice cream is not optional. I realized we had run out just before taking this pic, but we remedied that situation quickly (thank goodness for a Duane Reade on the corner that’s always stocked with Haagen Dazs vanilla, i.e., the benchmark against which all other vanilla ice creams are measured). I’m actually (kind of) kidding about the ice cream — I had leftover cobbler for breakfast without it, and it was fantastic — but it certainly does take things up a level.

Much to my chagrin we are nearing the end of peach season; I’m hoping to make this at least one more time before these beauties disappear until next July, and I highly recommend you do the same.

Brown sugar peach skillet cobbler

Adapted from Amy Chaplin

Serves 6
Gluten-free, Dairy-free and Vegan adaptable

filling:
4 peaches, pitted and sliced into eighths
2 tablespoons lemon juice
2 tablespoons maple syrup
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
2 teaspoons arrowroot powder

topping:
3/4 cup gluten-free all purpose flour
3/4 cup almond flour
1/2 cup golden coconut sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 cup coconut oil
1/4 cup plain yogurt (dairy, coconut or almond)
1 tablespoon maple syrup

Preheat oven to 350F.

In a large bowl combine sliced peaches, lemon juice, maple syrup, vanilla extract, cinnamon, and arrowroot powder. Toss to combine. Transfer to a 9-inch skillet (I used a well-seasoned cast-iron skillet) and set aside.

In a separate bowl whisk together flours, coconut sugar, baking powder, baking soda, salt and cinnamon. Drizzle coconut oil over flour mixture and stir with a fork to combine. Stir in yogurt and maple syrup. The mixture will be a bit sticky; I found it helpful to use my fingers to work the wet ingredients into the flour mixture.

Crumble topping evenly over peach mixture. Bake until bubbling and browned on top, 20 to 25 minutes. (Note: If your peaches are not very ripe it may take a bit longer to cook the filling. I baked the cobbler for 20 minutes uncovered then covered it with aluminum foil and baked it 10 minutes more.)

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