Warm, bubbly and subtly sweet stone fruit, fresh from the oven. Cool on the window sill vision of lingering summer.
Golden biscuit topping, the warmth of basil and garlic wafting in the afternoon air. Cobbler in stripped down simplicity.
This isn’t your typical, syrupy sweet cobbler. While I do appreciate that kind of warm fruit dessert with a buttery biscuit topping, bidding farewell to summer with a mellower approach to cobbler was refreshing after a recent slew of vacation indulgences.
Stone fruit is the spotlight of this cobbler, mostly because the fresh fruit at the market was so ripe and irresistible, I couldn’t decide on just one type.
An equal mix of tender yellow peaches, juicy plums, and luscious nectarines are tossed together with just a bit of lemon juice and cornstarch to thicken all the juicy goodness that forms as the fruit cooks.
I am obsessed with the combination of sweet and savory. It keeps my palate on its toes. I like when I can’t decide which I taste more, the sweet or savory, enjoying the guessing game…and any excuse really to keep eating.
This gluten-free biscuit topping, made primarily with Bob’s Red Mill Gluten-Free 1:1 Baking Flour and yellow cornmeal, is not as sweet as past biscuit toppings I’ve made for picnic dessert cobblers. Rather than adding brown sugar and butter, I used finely minced basil and garlic for an almost pesto-like essence.
This topping isn’t as buttery as a traditional biscuit topping, bearing a more hearty texture and bolder, savory flavors.
The baked stone fruit is warm and subtly sweet, ripe in its natural essence, bubbling in an unsweetened, thick sauce. Because the fruit isn’t very sweet, it balances instead of starkly contrasting against the herbed, golden biscuit topping.
The smell that fills the kitchen as the cobbler bakes is also a blend of sweet and savory. The smell of basil hovers just above that of the warm baking fruit.
The cobbler is filled with mixed textures as well as flavors. The peaches soft, almost melt in your mouth, the nectarines firmer, the plums lingering somewhere in between.
To really enhance these flavors, dollop a scoop of vanilla bean ice cream on top of the warm cobbler (coconut milk or almond milk versions are especially delicious). The creamy vanilla deepens the flavors and pairs nicely with the natural sweetness of the fruit and savory basil essence of the gluten-free biscuit topping.
Summer may be nearing an end, but this Gluten-Free Stone Fruit Cobbler will help ease the transition. Scoop yourself a hearty serving, sit out on the back deck, and relish in whatever warmth lingers before the crisp, cool air begins to waft by.
I would love to hear from you. What summer dish are you still hanging onto as we had into fall?
- 4 ripe plums
- 4 ripe nectarines
- 4 ripe yellow peaches
- 1 tsp lemon juice
- 2 tbsp gluten-free cornstarch
- ¾ cup Bob's Red Mill Gluten-Free 1:1 Baking Flour
- ¼ cup yellow cornmeal
- ¼ tsp sea salt
- 1½ tsp baking powder
- ½ cup buttermilk
- ¼ cup fresh basil leaves, finely minced,
- 1 clove garlic, finely minced
- 1 tbsp olive oil
- Preheat oven to 400 F. Set aside a 3-quart oven proof baking dish.
- Remove the skins from the peaches. Slice a tiny "x" at the bottom of each peach. Bring a large pot of water to a boil. Fill a large mixing bowl with cold water and ice. Dunk 4-5 peaches at a time in the boiling water, letting sit in the boiling water for 1 minute. Remove peaches with a slotted spoon and dunk in the bowl of ice water. Let sit for 30 seconds, then remove and place peaches on a cutting board. Starting with the small "x" you sliced at the base, peel away the skin from the peaches and set aside. Repeat for all peaches.
- Slice each piece of stone fruit in half, removing the pit in the center. Slice each half into half-moon slices. Place into the bottom of a 3-quart dish. Sprinkle lemon juice and cornstarch over the fruit and toss to coat.
- In a small bowl, combine the finely minced garlic and basil leaves with the olive oil. Set aside as your finish preparing the cobbler.
- In a medium-sized mixing bowl, whisk together the dry ingredients. Add the buttermilk and stir until a coarse dough forms. Finally, add the basil, garlic, and olive oil and stir until combined.
- Spoon the biscuit topping over the peaches - it doesn't have to cover all the peaches. Bake, uncovered, for 35-40 minutes until the fruit bubbles and the biscuit topping is golden.
- Remove from oven and let cool for 10-15 minutes. Divide into bowls and serve with vanilla ice cream (or dairy-free almond milk or coconut milk based ice cream).
To make this recipe vegan, combine almond milk with a teaspoon of lemon juice in place of the buttermilk.