There is only a short but very beloved window for Texas peach season in July and I’m always ready to take advantage. fruit cobbler is easily my favorite summer dessert and this raspberry peach frangipane cobbler is just perfect for your summer gatherings. juicy peaches, tart raspberries and sweet toasty frangipane almond notes add the perfect flavor pairing.
the inspiration:
this cobbler was inspired by my gluten-free blackberry vanilla cobbler which has been a summertime favorite. I wanted to utilize fresh peaches and add some almond flavor notes- reminiscent of beloved French frangipane which is a ground almond paste. I use almond extract and toasted almonds to represent these flavor notes and it’s a match made in heaven with the sweet and juicy peaches. fresh raspberries are also added to balance out the sweetness with a pop of tartness and burst of pink. it’s a beautiful and flavorful cobbler that just happens to be gluten-free and naturally sweetened.
raspberry peach cobbler ingredients:
- fresh peaches and raspberries: the star of the show.
- gluten free all purpose flour: a simple swap to keep the dish gluten-free.
- natural sweeteners: pure maple sugar sweetens the dish.
- heavy cream
- fresh orange: adds brightness and a floral note.
- vanilla bean paste: our intense pop of vanilla that is so delicious with the tart berries.
- frangipane flavors: almond extract and slivered almonds add an almond note
- pastured butter
- baking powder
how to make:
begin by macerating the peaches and raspberries with vanilla, orange and a touch of the maple sugar and set aside. next, melt some butter and make the cobbler batter. dry ingredients are whisked together first, then wet ingredients are gently stirred in. Add more than 1/2 of the batter to the bottom of the pan, followed by macerated fruits, then remaining batter. Finish with slivered almonds. Bake until golden brown and serve with vanilla bean ice cream. enjoy!
how to serve:
serve this raspberry peach frangipane cobbler alongside vanilla bean ice cream or a dollop of lightly-sweetened fresh whipped cream. enjoy! If you love more summer stone fruit desserts, be sure to try my patriotic cherry plum trifle.
Raspberry Peach Frangipane Cobbler
Ingredients
Fruit Mixture:
- 1.5 cups fresh raspberries
- 4 cups sliced peaches 5-6 medium peaches
- 1 teaspoon vanilla bean paste or extract
- 1 teaspoon maple sugar
- 1 Tablespoon orange zest plus 1 Tablespoon juice
- Pinch of mineral salt
Cobbler Batter:
- ½ cup salted butter melted
- 1 cup maple sugar
- 1 cup heavy cream
- ¼ teaspoon almond extract
- 1 cup all-purpose GF flour
- 1.5 teaspoons baking powder
- ½ teaspoon mineral salt
- 1/2 cup slivered almonds
- Vanilla bean ice cream to serve
Instructions
- Preheat oven to 350 degrees.
- Grease a 9-inch pie pan with butter or coconut oil spray. Place atop a parchment-lined sheet pan to catch any boil-overs.
- To a large bowl, add the raspberries and peaches with remaining fruit mixture ingredients. Mix gently to combine then let sit to macerate while preparing the cobbler batter.
- In a medium bowl, whisk together maple sugar with melted butter, cream and almond extract until well incorporated.
- To the wet batter, fold in the GF flour, baking powder and salt, careful not to overmix.
- Add half of batter to baking dish, smoothing evenly then top with the macerated fruit mixture. Top with remaining batter, smoothing evenly, then sprinkle with slivered almonds.
- Bake on the middle rack until golden and bubbling, 45-50 min, rotating pan 180 degrees, 1-2 times during cooking.
- Serve warm with whipped cream or vanilla bean ice cream.
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