Raspberry Peach Frangipane Cobbler
This Raspberry Peach Frangipane Cobbler is gluten-free and bursting with juicy peaches, tart raspberries and sweet almond flavors.
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.