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Shop Jovial Gluten Free & Einkorn Products

Einkorn Peach & Blueberry Cobbler- or make it gluten free!

Peach_Cobbler

My family absolutely loved this recipe for Einkorn Peach & Blueberry Cobbler the first time I made it, and I think yours will too, and you can choose to make it with einkorn flour or with jovial’s gluten free flour. Both versions are super yummy! I’ve used peaches and blueberries, but apples are almost in season and would also work perfectly!

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The ultimate cobbler should have a soft fruit filling that has been baked to the point where the sugars caramelize, but that is not always easy to time because the topping tends to cook faster than the fruit. In this recipe, the topping is mixed up first and rests in the refrigerator for an hour, which leaves just enough time to prepare and par-bake the fruit filling. After the fruit has had a chance to soften in the oven, the topping is placed on top and the cobbler finishes baking to perfection. You can change the fruit and vary the cooking time as needed. The fruit should be soft when pierced with a knife before you add the topping. You’ll always get a delicious topping that is somewhere in between a scone and a biscuit, and a perfectly cooked fruit filling. This dish is typical of fall, served warm right out of the oven as is, or topped with whipped cream or vanilla ice cream.

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Einkorn Peach & Blueberry Cobbler

Serves 12

Ingredients for the Topping

Ingredients for the Filling

Instructions

  1. Make the Topping: In a large bowl, combine the flour, 1 tablespoon of the sugar, baking powder, cinnamon, salt, and cardamom.
  2. Work in the butter with your fingers or a pastry blender until the mixture resembles a coarse meal but still has some larger chunks of butter.
  3. Pour in the cream and squeeze the dough through your hands until the dough barely holds together. Knead the ball of dough, in the bowl, 5 to 10 times until the flour is absorbed but the dough is very shaggy, not smooth.
  4. Cover the bowl tightly with plastic wrap and refrigerate for 1 hour.
  5. In a small bowl, mix the remaining 1 tablespoon of sugar and a pinch of cinnamon. Set aside.
  6. Preheat the oven to 375°F.
  7. Make the filling: In a 9 x 13-inch baking dish, toss together the peaches, blueberries, and butter.
  8. In a small bowl, combine sugar, flour, and cinnamon. Sprinkle the flour mixture on the fruit. Stir to coat the fruit evenly.
  9. Bake the fruit, uncovered, for 20 minutes. Carefully, remove the pan from the oven and stir the fruit until well coated with the sauce.
  10. Divide the dough into 12 equal pieces. Roll each piece into a round and place on the fruit, leaving 1 inch around each biscuit.
  11. Dust the top of the dough with reserved cinnamon sugar.
  12. Bake for 20 minutes, until the peaches are soft and the topping has lightly browned.
  13. Place the dish on a wire rack to cool for 20 minutes before serving. Store in an airtight container for up to 4 days. Serve at room temperature.

Peach_Cobbler

Gluten Free Peach & Blueberry Cobbler

Serves 12

Ingredients for the Topping

Ingredients for the Filling

Instructions

  1. Make the Topping: In a large bowl, combine the flour, 1 tablespoon of the sugar, baking powder, cinnamon, salt, and cardamom.
  2. Work in the butter with your fingers or a pastry blender until the mixture resembles a coarse meal but still has some larger chunks of butter.
  3. In a small bowl, whisk together the cream and egg.
  4. Using a fork, mix the cream mixture into the flour mixture until it just barely comes together and the flour is no longer visible.
  5. Cover the bowl tightly with plastic wrap and refrigerate for 1 hour.
  6. In a small bowl, mix the remaining 1 tablespoon of sugar and a pinch of cinnamon. Set aside.
  7. Preheat the oven to 375°F.
  8. Make the filling: In a 9 x 13-inch baking dish, toss together the peaches, blueberries, and butter.
  9. In a small bowl, combine sugar, flour, and cinnamon. Sprinkle the flour mixture on the fruit. Stir to coat the fruit evenly.
  10. Bake the fruit, uncovered, for 20 minutes. Carefully, remove the pan from the oven and stir the fruit until well coated with the sauce.
  11. Divide the dough into 12 equal pieces. Roll each piece into a round and place on the fruit, leaving 1 inch around each biscuit.
  12. Dust the top of the dough with reserved cinnamon sugar.
  13. Bake for 20 minutes, until the peaches are soft and the topping has lightly browned.
  14. Place the dish on a wire rack to cool for 20 minutes before serving. Store in an airtight container for up to 4 days. Serve at room temperature.

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One Response to Einkorn Peach & Blueberry Cobbler- or make it gluten free!

  1. Elizabeth Cesky says:

    I am so happy I found Jovial and Einkorn flour. I had been searching for a better flour to make bread and there is no better place, in my opinion than Italy! I am in love with Italy so my heart is glad to be using products from Italy and the results are great! Carla, thank you for your dedication, along with the farmers for making Einkorn available to us. God bless you!

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