Mawmaw Ween died 13 years ago today. Now, before you think "Regan, what a downer. Why the heck would you start off a ReDux by telling us that. We're really just wondering what the hell a Spoobbler is." I promise it's relevant.
This month's ReDux is all about mixes from your kitchen... recipes suitable for wrapping up and gifting for the holidays. While Mawmaw would've loved that topic (because if she was anything, she was frugal and enjoyed coming up with obscure, inexpensive gifts), including her in today's post is really more about the recipe itself.
I learned to cook in Mawmaw's kitchen. My mother is a great cook herself, and she regularly chastises me when I mention that Mawmaw taught me to cook (Mawmaw was my dad's mom, but Mom thought the world of her, too). But the reality is that my mom worked. A lot. Long hours... so most of our family meals were really based in functionality. (Mom, don't misread that to mean anything less than delicious, I just mean they weren't leisurely meals where we all stood around the kitchen extolling the virtues a dish. Now that I have kids, I totally get why.) Cooking at Mawmaw's house was different, though. It was usually done on the weekends when I was a young child visiting, and it was a part of the way she entertained me.
One of the recipes she taught me very early on was peach cobbler. It was an over-simplified but DELISH concoction of canned peaches (in syrup), butter, self-rising flour and lots of sugar (Mawmaw was known in later years to be overly concerned with sugar, fat and nutrition in general. But those early years were filled with tasty desserts).
I still to this day can break out a pan of peach cobbler in a snap. I consider her teaching it to me a gift. And one that I never will forget.
So when we started tackling the idea of gifts from the kitchen in a mix for ReDux, it was the first dish that came to mind. Only I knew I had to give it a healthier touch. I used a combination of almond flour, cornstarch and cornmeal to replace the self-rising wheat flour and omitted the butter all together (you really don't need it with the almond flour. Almond flour has enough fat to keep the crust tender). Because it's a gluten free flour blend, I opted to add whey protein powder to give it a bit more structure. And I added a little cinnamon, to round out the flavor. (I used powdered sugar in the mix because frankly, I think it looks nice and adds volume to the gift.)
I originally titled this recipe a "Spoobler" (cause it's my darn blog and I can do weird things like that.) Where does the Spoobbler part come in? Well it reminds me a little of a cross between a cobbler and spoonbread, because the cornmeal really takes me to the spoonbreads I've enjoyed over the years. And this version is admittedly not quite as juicy as a traditional cobbler. But I just couldn't overlook the cobbler heritage.
But then I decided nobody in the world is googling Spoobler, so let's just go with cobbler and you'll never know the difference.
The ideal way to gift this to someone for the holidays would be to wrap up the dry ingredients from the recipe below and add a scale to the gift (A clean one though. As you can tell from the picture mine gets used a lot. Oh yeah... and give 'em two cans of peaches, plus a note on how to actually prepare the recipe). Since this is a gluten free mix, I'm assuming you'll be giving it to someone who is living gluten free. And the very best gift in the world for a gluten free baker (or anyone who intends to do a better job baking) is to give them a set of scales. Learning to cook and cook well is the best gift anyone can give you. I know. My Mawmaw gifted that to me.
For more great holiday gift ideas, see what other ReDuxers have created this month. And be sure to sign up below to have new recipes from the entire Healthy Aperture blog team delivered to your inbox.
This Gluten-Free Peach Cobbler will quickly become a family favorite dessert! Tweet this
Gluten Free Peach Cobbler
Makes: 6 to 8 servings
- 120g powdered sugar
- 30g almond flour
- 30g cornmeal
- 60g cornstarch
- 30g vanilla 100% whey protein powder
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup water
- 2 undrained cans of peaches in juice
Preheat oven to 375 degrees F.
Whisk together dry ingredients; add water and stir until combined (batter will be thin). Pour into a greased 13- x 9-inch baking dish.
Open cans of peaches, draining one can. Arrange drained and undrained peaches over top of batter and pour any remaining juice from can over peaches.
Bake at 375 degrees F for 45 to 60 minutes or until browned and set.