Ginger Cookie Blackberry Peach Cobbler (Gluten Free)
I’m not much of a pie/cobbler person. Hear me out. I like pie, but it’s not preferred. This cobbler, however, has changed my mind. It’s got every delicious flavor of fall and happiness. Take it from my sister, who ate the cobbler filling raw, this dessert is absolutely delicious.
5 1/2 pounds sliced peaches (about 7 large peaches)
1 pound blackberries
3 tablespoons sugar
3 tablespoons brown sugar
1 teaspoon cinnamon
1 tablespoon lemon juice
1 tablespoon corn starch
ginger mollasses cookie crust
1 1/4 cups brown rice flour
1/2 cup tapioca starch
1 3/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1 stick butter
3/4 cups sugar
1/4 cup mollasses
1/2 teaspoon fresh grated ginger
Preheat the oven to 375 degrees.
Begin by tossing sliced peaches, blackberries, sugars, corn starch, cinnamon and lemon juice in a bowl until evenly coated. Set aside.
In a separate bowl combine all purpose flour, (or rice flour and tapioca starch), cinnamon and baking soda. Set that aside. In the bowl of a stand mixer combine butter and sugar and beat at high speed until fluffy (1 minute). Add the egg, molasses and ginger. Then add the flour mixture and mix slowly, just until the flour is absorbed.
In a 9-inch pie dish, scoop 2/3 of the cookie dough and spread it out evenly on the bottom of the pie dish. Put it into the oven and cook for 15-25 minutes. Crust should be crinkling slightly and becoming brown. If you want a gooey crust go for a lower cook time. If you want it crispier, cook longer.
Once the crust is done, take it out and increase the oven temperature to 425 degrees. Pour the peach and blackberry filling into the crust and spoon the rest of the cookie dough on top. Put the pie dish on a cookie sheet, cover with aluminum foil and put back in the oven. This time for 25-30 minutes or until the cookie is done and the peaches are soft. Take the foil off for the last 5-10 minutes.
Let the cobbler cool for 20 minutes and try to keep yourself from burning your mouth on it in the meantime. Serve with ice cream or whipped cream.