It’s no wonder that I love to experiment in the kitchen whenever I get the chance. My Aunt Ruth happened to be a “Betty Crocker Test Kitchen Cook” back in the 50’s and 60’s. Whenever we visited her home in New Mexico she always had something new and different to share with us. I first had an “Italian PoBoy” sandwich thanks to her and many other delicious dishes. Add to that the fact that my grandmother was one of the best Southern cooks ever…..well, I come by it naturally! For years I have made Aunt Ruth’s cobbler recipe. It’s simple and so delicious. I decided to update the recipe the other day and make it gluten free. The results were better than I expected. There are so many gluten free products available for baking these days, it makes it much easier to experiment. I hope you’ll try this with some fresh Georgia peaches and a few blueberries! Let me know how it turns out!
Peach/Blueberry Cobbler (gluten free)
5 large peaches, peeled and sliced
1 cup fresh blueberries
1 stick unsalted butter
1 cup brown sugar, preferably raw, organic
1 cup “Bisquick” gluten free mix
1 cup organic rolled oats, not steel cut
1 teaspoon real vanilla flavoring
3/4 cup of milk (I used Almond Milk and it worked!)
Preheat the oven to 350 degrees. In a square baking dish, 9″ x 9″, melt the stick of butter. Mix the sugar, “Bisquick”, oats, vanilla and milk in a large bowl. When the butter is melted spoon the batter over the melted butter, but do not stir. Spoon the fruit with any juices over the batter. Bake for 1 hour, uncovered. Serve with a scoop of good vanilla ice cream for the perfect summer dessert!
