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My grandma used to make the most delicious peach cobbler.
It tasted like butter and love all mixed up in a Pyrex dish, just floating in molten sugar. She kept the recipe in her head and just threw things into a bowl, mixing as she went. It never occurred to me that one day the recipe would be trapped inside her head as she sank into Alzheimer’s Disease.
None of us had the forethought to ever have her write the recipe down so it’s been years since I last had her mouthwatering peach cobbler.
I’ve tried to recreate it numerous times but to no avail.
There literally is not a recipe on the internet that comes even remotely close to hers. I’ve completely given up trying because I’m pretty sure one of the ingredients she added, I could just never recreate, and that’s love.
Her peach cobblers were full of this grandmotherly love. And, you know, things are always better when someone else makes them.
I just can’t eat peach cobbler anymore because it always leaves me longing for Grandma’s. I’ve started making variations of my own peach-and-other-things cobblers that are flipping fantastic and just different enough from Grandma’s classic that I am satisfied with my creations.
The most recent creation is a creamy gluten free Peach Berry Cobbler made with tangy kefir.
The sweetness of the peaches paired with tart raspberries and raspberry Lifeway kefir for the filling are like music for my tongue. The cakey biscuit part is made with gluten-free, nut-free ingredients that won’t break the bank. Instead of milk in the crust, I used plain Lifeway kefir which created an extremely fluffy, yet rich dough to eat with the filling.
If you’ve never tried kefir on its own, you’re missing out.
But if you’ve never tried kefir in a recipe in place of sour cream or milk, you’re really missing out. Lifeway Kefir is smooth, tart, and refreshing, it’s kind of like the cousin of yogurt. For those of you with fancy tastes, it’s often referred to as the “Champagne of Dairy.”
Sorry about going off on that tangent, back to the cobbler . . .
My version doesn’t have nearly as much butter as Grandma’s but is equally as rich. Mine also uses fresh peaches rather than canned like Grandma preferred. I enjoyed my steaming cobbler with a cold glass of plain Lifeway kefir instead of milk, and you guys? just, wow. I’m really impressed with myself.
You can see the entire recipe below, but I’ve broken the steps down for you here.
Start by preheating your oven to 375*, then blanching your peaches. To blanch them, bring a large pot of water to boil then drop the peaches in and boil for 40 seconds for ripe peaches, 60 seconds for firmer peaches.
Remove the peaches and place them in an ice bath for one to two minutes.
Gently pull on the peach skins and peel them right off.
Cut your peaches into wedges and toss into a clean bowl with your raspberries. Pour the kefir over the top, mix well, and set aside to rest.
Next, whisk your flours, baking powder, and salt together with a pretty silicone whisk. If all you have is a metal one, that should work too. And you might want to whisk it all together in a bowl. Whisking it directly onto the counter might get a little messy.
Cut one stick of butter into cubes and mash butter into flour mixture with a fork until it resembles damp sand. You want some clumpy butter in there, that’s what makes the cakey biscuit part so flakey.
Now this is where it gets fun. Crack the egg into your mixture then add kefir, honey, cinnamon, and vanilla and mix well with your hands.
Once everything is well mixed, grab your peach mixture and dump it into a casserole dish. Drizzle honey from your dad’s Armadillo Ranch onto the peach mixture. If your dad doesn’t live on a ranch or procure his own honey, just use whatever honey you have on hand.
Take cakey biscuit mixture and drop it onto your fruit mixture and stick it into the preheated oven.
Cook for approximately 40 – 45 minutes depending on your oven, or until cakey biscuit mixture is cooked through and fruit is bubbling.
Remove from the oven and let it rest for 10 minutes before serving.
Place into a lovely bowl from Anthropologie and serve with a cold glass of plain kefir.