This is my favorite season for all things fruit. Peaches, nectarines, cherries, blueberries, raspberries, berries, berries, berries. ALL. THE. FRUITS! In fact, most of the year I do not eat much fruit. I find it to be a gateway drug for me, which leads to consuming more fruit, and then more fruit and then insane cravings. Those cravings leave me double-fisting handfuls of carbohydrates, shoveling them into my mouth by the fistful. Needless to say, fruit is not something I continually keep on hand because no one needs to see Nat overdose on carbs. It is a scary sight people, and leaves this diabetic in a pretty shitty mood!
This season and all of its magnificent fruit also reminds of my grandma, her garden and the amazing things she created from it. My grandparents had the best garden with fresh fruits and vegetable. As kids we got to help them harvest their yield for that season and play in the kitchen with grandma. Every summer my grandma would can peaches and make the most incredible jams. There is nothing like homemade strawberry or elderberry jam from your grandma’s garden. Several years after she passed, I finally opened my last jar of her strawberry jam. It took me months to eat it because finishing it felt wrong.
What I also remember about this season is my grandma’s delicious peach cobblers. Any time I smell a fresh, ripe peach I am immediately transported back to her small, homey kitchen. I am suddenly overwhelmed by the scent of cooked peaches and cinnamon, standing on a tan metal stool to reach the stove while I stirred the pot full of peaches. She made several different versions of cobbler, but my favorite was the peach cobbler with the drop biscuit topping. I loved the sweet, spiced peaches but my favorite part was getting to eat the raw and cooked dough.
When I decided to recreate this recipe with cleaner ingredients, I asked my mom if she had any of my grandma’s cobbler recipes, preferably my favorite version. I was disheartened to find out that my grandma had been following a recipe found on a box of Bisquick, a pre-mixed baking mix consisting of flour, shortening (Canola Oil), salt, and baking powder. I was a bit bummed to know she had been using this flour mixture to create my most favorite dessert. At the same time I understood that during the time of Bisquick’s release, all products were being marketed to busy wives who needed faster options in the kitchen.
I knew when creating this recipe that I was going to purchase the biggest, juiciest, best peaches from my local farmers market. Are you drooling yet? I also knew that I would be using my favorite flour alternative, Otto’s Naturally Cassava Flour. If you have not yet purchased a ticket for the cassava flour train, I say “What are you waiting for?” Jump on and enjoy the ride because this stuff makes some delicious recipes! It is an almost perfect 1 to 1 ingredients swap for traditional flour and helped me create the exact taste and texture of my grandma’s cobbler recipe, without all the questionable ingredients her Bisquick version had!
My other go-to flour options are almond flour and coconut flour but they can be tricky when recreating a recipe, especially when you have a specific texture in mind. I love almond flour for anything that needs a texture or breaded layer, but that texture doesn’t work for every type of baked good. I also use both coconut flour and almond flour for muffin recipes as their characteristics when used for baking lend themselves well to a muffin texture. Coconut flour is often my go-to for making wraps (recipe coming soon) and pancakes. Coconut flour is not a 1 to 1 substitution for flour, and requires more liquid in comparison to its almond and cassava flour counterparts. I sometimes use all flours together at different combinations to create sauces, baked goods, and breaded foods. While baking is not my forte, it is fun to experiment with the anti-wheat flour options that are available to us!
Are there any fun food experiments going on in your kitchen this week?
- 6-8 peaches, thinly sliced
- ¼ cup coconut sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 Tbsp arrowroot powder
- 1½ cup Otto’s Naturals Cassava Flour
- 2 Tbsp coconut sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup butter, chilled and cubed
- ¾ cup full-fat coconut milk
- TOPPING (optional)
- 2 Tbsp coconut sugar
- 1 tsp cinnamon
- COCONUT WHIPPED CREAM
- 1 cup full-fat coconut milk, chilled
- 1 Tbsp. raw organic honey
- 1 Tbsp hot water
- 1 tsp VItal Proteins Gelatin
- ½ tsp vanilla extract
- Preheat oven to 375
- In a large bowl combine all dry ingredients
- Add sliced peaches and mix until thoroughly combined
- Place in a grease, 2 qt baking dish
- Bake for 15 minutes
- While filling is baking, prepare crust
- In large bowl combine Ottos, sugar, baking powder, and salt
- Blend in butter with your fingertips, a fork or a pastry blender until mixture resembles a coarse meal
- Slowly add coconut milk until fully combined
- Remove peaches from oven and drop spoonfuls of dough over them
- Sprinkle entire cobbler with topping mixture
- Bake until topping is golden brown, about 30 minutes
- COCONUT WHIPPED CREAM
- Place coconut cream in fridge overnight
- Using a whisk, mix hot water, gelatin and honey until blended and soothe
- In a small bowl, add gelatin mixture to coconut cream and whisk to combine using a hand or stand mixture, about 3 minutes
- Set in fridge until needed, then slather your cobbler with it!
To a nourished life,