After a brief break from baking in general, we are back once again on a Tuesday, baking along with our fellow doriestas. This week we were given two options, either a Fig Crostata, or Johnny Cake Cobbler. The selection was easy, since we had just purchased the most amazing, locally grown fresh peaches at Whole Foods. The recipe actually calls for sliced nectarines and purple plums, but peaches are in season and were an easy substitution. For those of you that are unfamiliar with our TWD baking experiments, there is usually a weekly host who supplies the actual recipe from the book Baking with Julia. Lacking a host for this week’s recipe, we will break with tradition and supply our own gluten free version. If you are looking for the original recipe, please check out page 389 in “Baking with Julia” and/or visit the TWD website here.
First of all, like most cobblers, this is very easy to make. For any novice gluten free baker, this is a recipe you cannot fail at. Provided you have the ingredients on hand, which is easy this time of year, with all the abundance of fresh fruit, you can have this dessert on the table from start to finish in under one hour. We chose peaches, but any choice of fruit would lend itself beautifully for this dessert.
Johnny Cake Cobbler:
To fill a 9 x 9 inch casserole dish you will need the following ingredients:
- 6 peaches, sliced
- 1/4 cup coconut sugar
- 1-inch piece of fresh ginger, peeled and minced
- 3 Tbsp. butter, or coconut oil
Melt the butter, or coconut oil (if you need to be dairy free), in a large pot over medium heat. Add the peaches, minced ginger and coconut sugar. Mix well and cook over low heat, until the peaches are just beginning to get soft. Fill into the lightly greased casserole dish and set aside, while you prepare the topping, for which you will need the following ingredients.
- 1-1/2 cups of gluten free flour, consisting of 1/2 cup brown rice flour, 1/2 cup tapioca flour and 1/2 cup almond meal
- 3 Tbsp. coconut sugar
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. Himalaya salt
- 1 tsp. ground ginger
- 1/2 stick (2 oz.) of butter, cut into small pieces
- 1 cup lactose-free sour cream
- 1/2 cup almond-coconut milk blend
Preheat the oven to 425°F. Please note that we took some liberties with the original recipe. We reduced the amount of flour by 1/2 cup and substituted lactose-free sour cream (Green Valley Organics, available at Whole Foods and your local health food store) as well as added the almond-coconut milk (Califia Farms) to help thin out the batter.
Combine all the dry ingredients in a large mixing bowl, add the butter, mixing well until coarse crumbs form. Then add the sour cream and coconut-almond milk. You are looking to create a light pillowy dough/batter that easily drops by the spoonful on top of the prepared fruit. Spoon the batter on top of the prepared filling and bake in the preheated oven for 14-17 minutes. Your baking time may vary depending on the type of fruit used, or the elevation in which you reside. You will know the cobbler is done when the biscuit topping is golden and the fruit filling is bubbling.
Serve warm. It is delicious by itself but could also be served with your favorite ice cream. We absolutely loved the ease of making this tasty dessert. The flavor of the fresh peaches was absolutely phenomenal making this a favorite late summer treat.
17 thoughts on “Johnny Cake Cobbler”
I’ve just bought some coconut oil and coconut butter and have become a new fans of them. I haven’t tried coconut oil in baking yet and the idea to use it with the fruit is great.
We loved the cobbler as well and I can see myself experimenting with other types of fruit: We had it with Apple, Plums and Almond: delicious.
Coconut oil is terrific in both cooking and baking. We absolutely love it. Also a great moisturizer, and we need plenty of that living in the desert.
Glad you’re back! I think I would like this version better than the original. I made a gluten free crisp a couple of weeks ago and loved it.
Yours looks yummy! I am loving coconut oil for baking now and coconut sugar.
Feels great to be back. A little time away reenergizes everyone. So glad you are also exploring gluten free recipes. Both coconut sugar and coconut oil are favorites of ours. Isn’t it fun to experiment with new things?
Yay you are back, your gf cobbler looks really good, delicious fruit.
Thank you. Glad to be back. The fresh peaches “rocked” this recipe. Loved it.
Peach cobbler sounds delicious! Lovely photo.
Thanks, Cathleen. We loved it.
I have to try with tapioca flour, instead of the quinoa flour I sometimes use. Lovely cobbler! Still on my waiting list.
Tapioca flour doesn’t work very well just by itself, it works best in combination with a heavier flour, such as brown rice, sorghum, or quinoa.
beautiful cobbler-gluten free too! to find a tart pan like the deep one i used, visit a cookware store that sells french baking wares. that deep pan is technically a quiche pan but i love to make tarts in it.
Thanks for the tip, we’ll be looking for that pan in the future.
So glad to see you back!!! I LOVE the tea cup =) Very cute.
Your version sounds delicious, I will definitely give this a go!
I’m glad you enjoyed this one. It certainly looks delicious. Funny, the peaches and nectarines that my Whole Foods has been carrying this year have all been hard as rocks. I’m glad yours were better!
I made your lovely dessert & loved every bite!
So delicious! Yummmmm! 😊
So glad you enjoyed it. It is one of our family’s favorites. Thanks for stopping by.