(French) Peach Cobbler

When I found we had an abundance of French peaches (yes! grown right here in Cheeseland, Southern Cheeseland I would guess...) I asked French Guy what I should make with them, and he answered 'Cobbler!' Much to my surprise because I expected him to suggest some kind of tarte or even confiture....so I Googled a recipe, feeling that to do it right I had to pay homage to the 'classic' cobbler, and besides I don't really like baking or making deserts at all, and needed to get a jump start.  My last desert was a disaster!--From my Williams and Sonoma desert book-- Panacotta; a runny, non-gelled, sweet sticky mess.  Seriously it is like milk-jello gone bad.  Yuck.

So I found a recipe and then 'Frenched-it-up!'....to go with the French peaches--bien sur!  I used almond flour in place of some of the wheat flour, added cinnamon and almond flavoring and my 'secret' ingredient-- Pineau! Pineau is a regional French aperitif made from a blend of unfermented grape must and Cognac.  It is lite and fruity and not too sweet and really punches up the flavor of the peaches!

French Peach Cobbler:

4 cups peaches, peeled and cut into slices
3/4 cups brown sugar
1 tsp cinnamon
2 tsp. almond extract
2 tbs. white flour
3 tbs. Pineau

Combine all of these ingredients. Butter a baking dish or ramekins. and fill with peach mixture.

Next, for the cobbler part:

1/2 cup white rice flour
1/2 cup almond flour
1 tsp. baking powder
1/2 tsp baking soda
3 tbs. brown sugar
4 tbs. sweet butter
2/3 cup plain yogurt (the orginal recipe calls for 'buttermilk' which is not normally found here in France)
1 egg

Mix the dry ingredients and 'cut-in' the butter until you have a course mixture.  Add the yogurt and egg and mix well.  The mixture will be a little lumpy and gloppy--that's fine!  Place a large 'glop' on the peach mixture.  Bake at 425 degrees for 20 minutes.

The finished cobbler has an amazing texture thanks to the almond flour and the moisture of the yogurt and the peaches are bright, sweet-tart and really fragrant thanks to the Pineau.  Creating this recipe renewed my interest in attempting deserts again and I love the combo of warm comfort food and fresh summer flavor! Especially on a rainy cool summer day!