Not surprisingly, this recipe is cobbled together. The base, with its citrus and almond notes, is inspired by The Silver Palate Cookbook by Julee Rosso and Sheila Lukins, and the top is adapted from various gluten-free scone recipes, with almond flour to complement the base and with the addition of an egg for richness, tenderness, and firmness.
4 cups peeled, sliced peaches
1/2 cup sugar
1 tsp grated lemon zest
1 tbsp fresh lemon juice
1/4 tsp almond extract
1/2 cup brown rice flour
1/2 cup tapioca starch
1/4 cup amaranth flour
1/4 cup almond flour
1/2 tsp xanthan gum
2 tbsp brown sugar
1 tbsp baking powder
1 tsp baking soda
1/4 cup butter
1 egg, lightly beaten
1/3 to 1/2 cup plain, unsweetened yogurt
extra sugar for topping
Preheat oven to 400F. Arrange sliced peaches in the bottom of an 8" square glass baking dish. Sprinkle with sugar, lemon zest, lemon juice, and almond extract. Bake for 15 to 20 minutes, while you prepare the biscuit topping.
In a medium bowl, whisk together flours and starches with xanthan, brown sugar, baking powder, and baking soda. Cut in butter until only small lumps remain. Stir in egg and yogurt (beginning with 1/3 of a cup of yogurt) to make a soft, moist ball. Add additional yogurt, 1 tbsp at a time, if the mixture is at all dry or crumbly.
Remove hot peaches from oven and quickly drop biscuit dough in about 12 even spoonfuls over the surface. Sprinkle with a little extra sugar for decoration and glossy brownness. Return to the oven for 15 to 20 minutes, until puffed biscuit top is cooked through and is firm and golden brown. Be sure the biscuit is fully cooked in the centre of the pan, if possible. (It might stay a wee bit gooey there -- and if so, cut the cobbler in long, narrow slices to ensure each slice includes some of the more perfect biscuit nearer the outer edges of the pan.)
Serve hot, with a dollop of vanilla ice cream.
