Who doesn’t love fresh peach cobbler all hot and bubbly right of grandma’s oven? Well my paleo and gluten-free friends, here’s how to easily whip up the next best thing…
This simple little creation of mine is called Peach Cobbler Jam – or preserves if you prefer.
It’s the heart and soul of a peach cobbler in a jar, without all the refined sugars, cornstarch, flour and butter that most grannie’s worth their apron strings would have poured into it.
Believe it or not, this recipe was a happy mistake.
I usually plan out what I’m going to make for the blog, then go buy the ingredients.
But last week while wandering around the produce section at my local grocery store, another lady and I suddenly came to an abrupt stop together in front of the peach bin.
We just stared at the rows and rows of plump peaches. You could smell how ripe and fresh they were. I thought it was too early for the really good ones to be in the stores – ah but there they were.
The lady smiled, glanced at me, and said: “Let’s both buy a big bag of these..they’re perfect!” I had my bag filled and in the cart in no time.
By about Aisle 3, it hit me: What in the heck am I going to do with all those peaches?
By the time I got my bag home, I had decided they were destined for peach jam.
As the chopped peach slices were cooking in the saucepan, I started thinking about the flavor. On a whim I added a little vanilla. That smelled so good I threw in some cinnamon and allspice. Even better! Stirring the peaches I decided I wanted it chunky so I used my potato masher to break them up in the pan just a little bit. Awesome!
What exactly this recipe was now, I didn’t have a clue.
That’s when my husband yelled from the other room: “What smells so good?” I told him to come in for a taste test – Mmmm he said it tasted just like peach cobbler. I was so happy! As usual, he was right. Did I say that?… 🙂
So there you go…presenting my Peach COBBLER Jam. It’s so good. I could eat this stuff by the spoonful. No refined sugars, flours or dairy in this one…and yes it’s 100% paleo and gluten free.
This will be a new summer staple in my house. I’ve already frozen one batch, and it thawed out just fine.
Just think of the possibilities. You could spoon it over paleo vanilla ice cream, put a dollop on top of gluten-free pancakes, or you could roll it up into a fruit-filled crepe!
It’s crazy good! You should try this one soon while the June peaches are at their peak of ripeness. Go for it!