Four weeks into being home with our new baby, and I'm getting cabin fever. Per my doctor's orders, I need to take it easy for about six weeks; but what does that really mean? I've already asked him what I can do now – walk, take my road bike out, jog – anything. I certainly love being home to nurture and hold my sweet son, but I also have a need to enjoy some of those moments outside of the house. I've been approved to bike recreationally and walk, so I have tried both, and used the jogger or sling to tote our little bub. Since we also have a toddler (which means sitting still doesn't really exist), I feel that it's important to acclimate our baby to a lot of activity. The weather has been so fantastic for August in Tennessee. The humidity hasn't been as sweltering as I have recalled in the past. However, I am much more of a heat seeking individual over a colder climate, hence the reason I moved here from Canada. So, while the little one is taking a nap, I am cleaning, emailing, blogging and baking. I could also use a nap, but I've never been very good at those.
The Georgia peaches are to die for this year. My 2-year old picked all of them out for me at the store, and each one was perfectly sweet and juicy (and they were huge!). I wanted to bake this classic dish, since I remember my mother's cobbler well from childhood. For my gluten-free friends, I did a 1:1 replacement of flour with gluten-free flour, and it was perfect. The almond flour adds a nice nutty flavor and also gives the crust a lovely texture. The simplicity of this recipe lends itself well to other fruits. I am already planning the next variation! To be continued...
- 1/2 cup almond flour
- 1 cup gluten free flour
- 1 cup plus 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- Pinch of freshly grated nutmeg
- 6 tablespoons unsalted butter, melted
- 1/2 cup whole milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon almond extract
- 1 1/2 pounds peaches, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges
- 1 tablespoon freshly squeezed lemon juice
Preheat oven to 375 degrees. Combine almond flour, gluten free flour, 3/4 cup sugar, baking powder, 3/4 teaspoon salt, and nutmeg; set aside.
Brush a 10-inch cast iron skillet with 2 tablespoons butter. Whisk together remaining 4 tablespoons butter, the milk, egg, and almond extract in a medium bowl. Stir butter mixture into flour mixture. Spread batter evenly into buttered skillet.
Stir together peaches, remaining 1/4 cup plus 2 tablespoons sugar, a pinch of salt, and the lemon juice in a medium bowl. Spread peach mixture evenly over batter. Bake until a cake tester inserted into center comes out with moist crumbs, 50 minutes to 1 hour. Let cool in skillet on a wire rack 1 hour before serving.