I walked into the supermarket over Summer and found white peaches (my favourite of all peaches) on sale for $2.50 per kilo. They were so cheap that I thought I absolutely had to make something for my blog. The first (and only) thing I could come up with is Peach Cobbler. I have never made Peach Cobbler and I have never eaten Peach Cobbler but I knew the main ingredients are peaches so I figured I was off to a good start!
Being an American dessert, as far as I know, it isn’t widely eaten in Australia and in all my years, a Cobbler has never crossed my path. I looked at a lot of different recipes to to come up with my own version and I gave it a try. It was quite nice but not particularly exciting. A few weeks later I thought I would try it again but I couldn’t find my handwritten recipe (I really need to improve my system) so I quickly came up with another recipe and it was delicious!!! I ended up finding the first recipe and it was completely different to my second one and now I am so happy that I lost it.
If you haven’t had cobbler before, you are really missing out! It is so much faster than making a pie, it is easy like a crumble but I think the cake-ish, biscuit-ish topping is much nicer than a crumble. I use fresh white peaches but you can swap for yellow peaches or apples or pears if you like. In winter I will be trying tinned peaches which I don’t think will be as nice but I don’t think I can go all those months until next Summer without Cobbler.
- 6 peaches - peeled and sliced (I use white peaches)
- 1 cup gluten free plan flour (145g)
- 1 tsp baking power
- 1 tsp vanilla
- ½ cup coconut (35g)
- ½ cup castor sugar (105g)
- ¼ cup brown sugar (45g)
- ½ cup vegan margarine (100g)
- 2 tbsp castor sugar
- 1 flax egg (1 tbsp flaxmeal mixed with 3 tbsp water and let sit for a few minutes)
- ¼ cup almond milk (or any vegan milk)
- Pre-heat over to 175°C (350°F)
- Peal and slice peaches and place in pie dish.
- Mix 2 tbsp of castor sugar through peaches.
- Add margarine to a medium bowl and beat with mix-master until smooth.
- Add sugar and beat until well combined.
- Add rest of dry ingredients and mix well.
- Add flax egg and milk and mix.
- Cover the peaches with topping.
- Cook for 35-40 minutes.
- Serve warm with vegan ice-cream and cream. Yum!
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