Grain-Free Peach-Blackberry Cobbler with Almond Biscuit Topping
Juicy summer peaches and blackberries baked until bubbling under golden, tender almond flour biscuits, scented with vanilla, cinnamon, and a hint of ginger. Serve it warm with a scoop of homemade vanilla ice cream or a spoonful of raw whipped cream.
Yield: Serves 8 · Active: 25 min · Total: 1 hour · Best in North America from July through September, when peaches and blackberries overlap · Best eaten: midday or early afternoon
Ingredients
Fruit filling
6 ripe peaches, pitted and sliced (no need to peel)
1 cup blackberries
2–3 tbsp maple syrup, depending on the fruit's sweetness
1 tbsp arrowroot
1 tbsp fresh lemon juice
1 tsp pure vanilla extract
½ tsp Ceylon cinnamon
¼ tsp ground ginger (or 1 tsp freshly grated)
Almond biscuit topping
1½ cups almond flour
¼ cup arrowroot
1 tsp cream of tartar
½ tsp baking soda
¼ tsp Baja Gold sea salt
4 tbsp cold grass-fed butter, cubed
1 pasture-raised egg
2 tbsp maple syrup
2 tbsp raw or grass-fed heavy cream (or whole milk)
1 tbsp coconut sugar, for sprinkling
To serve: homemade vanilla ice cream or raw whipped cream
Method
Make the filling. Heat the oven to 375°F. Toss the peaches and blackberries with the maple syrup, arrowroot, lemon juice, vanilla, cinnamon, and ginger, and spread them in a 10-inch cast iron skillet or a 9x9 baking dish.
Make the biscuit dough. Whisk the almond flour, arrowroot, cream of tartar, baking soda, and salt. Rub in the cold butter with your fingertips until it looks like coarse crumbs with some pea-sized pieces. Whisk the egg, maple syrup, and cream, and stir them in until just combined into a soft, sticky dough.
Top the fruit. Drop large spoonfuls of dough over the fruit, leaving gaps so the juices can bubble up between them. Sprinkle the tops with coconut sugar.
Bake 30–35 minutes, until the biscuits are deep golden and the fruit is bubbling thickly around the edges. If the biscuits brown too quickly, cover loosely with foil.
Rest 15 minutes, so the juices thicken, then serve warm with vanilla ice cream or whipped cream.
Storage: Refrigerated up to 3 days. Rewarm at 325°F for 10–15 minutes to recrisp the biscuits.
A note on baking powder: Most baking powders contain cornstarch, so this recipe uses cream of tartar and baking soda instead, a simple grain-free combination.
Nourishment Notes
Peaches — vitamin C, beta-carotene, potassium, and fiber.
Blackberries — anthocyanins, vitamin C, vitamin K, manganese, and fiber.
Almond flour — vitamin E, magnesium, and monounsaturated fats.
Pasture-raised egg — choline and fat-soluble vitamins.
Grass-fed butter and cream — vitamins A and K2, plus butyrate.
Ceylon cinnamon and ginger — cinnamon's polyphenols help moderate blood sugar, and ginger is traditionally used to support digestion.
As a circadian treat, this cobbler lands best at midday or in the early afternoon, when your body handles sweets most gracefully in daylight.
Sourcing
Peaches and blackberries — organic and locally grown, from a farmers' market in season
Almond flour — organic and fresh (keep it in the fridge)
Arrowroot — organic
Grass-fed butter — organic, cultured butter from 100% grass-fed cows
Heavy cream — raw from a farmer you know and trust, or organic, grass-fed cream (Kalona SuperNatural)
Eggs — organic and pasture-raised
Maple syrup and coconut sugar — organic Grade A dark maple syrup; organic coconut sugar
Spices (Ceylon cinnamon, ginger) — organic and non-irradiated
Cream of tartar and baking soda — aluminum-free baking soda
Lemons — organic
Vanilla — organic pure vanilla extract
Baja Gold sea salt
— Anna aka Food Marshall