Gluten Free Peach & Blueberry Cobbler
For the Topping
- 2 cups (240 g) jovial No.3 Gluten Free Pastry Flour (now called jovial Multi-Purpose Gluten Free Pastry Flour) or jovial No. 4 Gluten Free Whole Grain Pastry Flour (now called jovial Whole Grain Pastry Flour)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon cinnamon, plus more for dusting
- ¼ teaspoon fine sea salt
- ⅛ teaspoon cardamom
- 6 tablespoons (84 g) cold unsalted butter, cut in ¼-inch cubes
- ¾ cup (180 g) heavy cream
- 1 large egg
Ingredients for the Filling
- 6 large peaches, peeled, pitted, and cut into ¼-inch slices
- 1½ cups fresh blueberries
- 2 tablespoons unsalted butter, melted
- ⅓ cup (70 g) packed brown sugar
- 2 tablespoons
- jovial No.3 Gluten Free Pastry Flour (now called jovial Multi-Purpose Gluten Free Pastry Flour) or jovial No. 4 Gluten Free Whole Grain Pastry Flour (now called jovial Whole Grain Pastry Flour)
- 1 teaspoon cinnamon
- Make the Topping: In a large bowl, combine the flour, 1 tablespoon of the sugar, baking powder, cinnamon, salt, and cardamom.
- 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.
- In a small bowl, whisk together the cream and egg.
- Using a fork, mix the cream mixture into the flour mixture until it just barely comes together and the flour is no longer visible.
- Cover the bowl tightly with plastic wrap and refrigerate for 1 hour.
- In a small bowl, mix the remaining 1 tablespoon of sugar and a pinch of cinnamon. Set aside.
- Preheat the oven to 375°F.
- Make the filling: In a 9 x 13-inch baking dish, toss together the peaches, blueberries, and butter.
- In a small bowl, combine sugar, flour, and cinnamon. Sprinkle the flour mixture on the fruit. Stir to coat the fruit evenly.
- Bake the fruit, uncovered, for 20 minutes. Carefully, remove the pan from the oven and stir the fruit until well coated with the sauce.
- Divide the dough into 12 equal pieces. Roll each piece into a round and place on the fruit, leaving 1 inch around each biscuit.
- Dust the top of the dough with reserved cinnamon sugar.
- Bake for 20 minutes, until the peaches are soft and the topping has lightly browned.
- 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.