Alabama Peach and Blackberry Cobbler with Almond Crust
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Remember that lucious thunderstorm I mentioned the other week? Well, we have had one just about every afternoon which has brought a copious amount of humidity. Though my hair is in a perpetual state of frizz, my clothes are stuck to my body, and I can't help but but wonder if we have moved to a rainforest I find solace with a big glass of iced tea, a cieling fan and a heaping bowl of fresh peaches.
I bought my first basket of Chilton County peaches last week, I smiled the whole way home anticipating my first bite....sweet and smooth with its sticky nectar dripping down my chin. I was not disappointed, nor was I short of ideas of how to use them in the kitchen. 
As I have mentioned before food has become very nostalgic for me and when it comes to peaches there is no exception. Growing up my mother made THE BEST cobbler. Don't we all say this about our mother's baking? Since the typical cobbler ingredients are off limits to us I was delighted to give it a go with almond flour and honey as opposed to white flour and sugar.
Ladies and gents (do gents even read this?)....when I took the first bite of my modified cobbler I was overcome with recollection. The taste was just about identical to that of my mother's... 
The crust is crunchy and nutty, warmed with a hint of cinnamon and a dash of fresh vanilla. The baked peaches and blackberries burst in your mouth as if to show off their remarkable potential to be the most treasured of fruits. Specks of vanilla bean float in a warm pool of honey and spices and the sweet aroma pervades each room calling on all who are hungry.
Indeed, no summer is without a proper cobbler. And for those of you on special diets, we too can enjoy these simple pleasures of the season. So before the Fall whisks away our summer's bounty gird up your loins and gather all the peaches you can manage, may they keep you cool and your tummies content!
Alabama Peach and Blackberry Cobbler with Almond Crust
For the Crust
- 1 1/2 cups almond flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup melted ghee (or butter or oil of choice: grapeseed, canola...)
- 2 TBSP honey
- 1 tsp pure vanilla extract
- cinnamon for dusting
Preheat oven to 350F. Mix dry ingredients in a bowl. Mix wet ingredients in a bowl. Combine wet and dry ingredients and form into a ball using a spatula. Lay down a piece of parchment paper and place your dough on top. Place another piece of parchment paper on top of dough and flatten in a disk shape with your hand. Using a rolling pin roll out dough until it is wide enough to drape over a 9-inch pie pan.
Once rolled out place in fridge for 30 minutes.
For the Filling
- 5-7 peaches, peeled and sliced (this will vary due to size so just eyeball it)
- 1 pint of blackberries (again, just eyeball it if you need to add more or less)
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 vanilla bean, seeds scraped and pod discarded
- 2 TBSP melted ghee or butter
- 1/4 cup honey
Toss (I think it is easiest to use my clean hands) all ingredients into a 9 inch pie pan until well incorporated. Remove pie crust from fridge and carefully drape over filling. This dough is delicate so if pieces fall off just stick them back on. Carefully tuck the edges in.
Dust cinnamon over the top and place in the oven for 20-25 minutes. Because almond flour is made of almonds the crust will turn golden brown quickly, this is normal and adds so much flavor so don't think you are burning the crust :)
After that place some foil over the top and allow to cook another 10 minutes.
Remove from oven and allow to cool for 30 minutes. When you cut into the cobbler it will be very juicy. Normal cobblers typically have flour mixed in the filling to absorb some of the juices but in our case we obviously leave this out. The juices add so much flavor and though this cobbler doesn't produce "pretty" slices, the taste is delicious! So just scoop some up in a bowl and ENJOY!
