My fascination and passion for food began at an early age. At age 6, I insisted on making a pie all by myself. My mother let me loose in the kitchen with a bag of flour, a can of cherry pie filling, a mixing bowl, and a pie plate. I enthusiastically made a paste with the flour and water, iced the bottom of the pie plate with it, dumped the pie filling in, and layered the paper maché type glue on top. As my mother recalled, I baked the pie for several hours, as it would not brown. I then proudly presented it to my beloved neighbor, Mr Burchenal, who had to break into it with a hammer. He took a spoonful of the filling, smiled broadly, and pronounced it was delicious. Thus began the joy of creative cooking and sharing with others.
Lucky for you, I have revised the pie recipe, and have another fall dessert to share that I’ve made several of the past few weeks, especially with our abundance of peaches and apples in our orchard.
Apple Peach Cobbler
2 cups of chopped peaches or nectarines
2 cups of blueberries or blackberries
1/2 cup finely chopped dates
2 TB lemon juice
2 TB arrowroot powder
1/2 cup gluten free (GF) oats
1/2 cup almond flour, coconut flour, (I like to use Birch Benders GF pancakes and waffle mix) https://birchbenders.com/products/gluten-free
1/2 cups chopped nuts of your choice (pecans or walnuts)
6 TB coconut palm sugar
1 tsp cinnamon
1/3 cup coconut oil
Preheat oven to 375°. Combine filling ingredients filling in mixing bowl.
Combine topping ingredients in separate bowl. When fully blended, scatter evenly place on top of filling so that the filling is fully covered with the topping.
Bake 35 minutes. Cool 10 minutes and serve! YUM!