Farm season is well upon us again, which means we have been getting fruit for a few weeks now in our local community supported agriculture program. We have participated in our local CSA for a few years by getting vegetable shares, but last year another farmer joined in the fun and was providing us with fruit, so we got a fruit and vegetable share last year. Holy cow. We got some of the most amazing fruit, so much so that this year we’ve said good bye to the vegetable share (Good bye! Perhaps we’ll see you another year!), and said hello to two fruit shares.
The first couple of weeks we didn’t get a whole lot of fruit, but the last couple of weeks we’ve gotten more than our share (hehe) of peaches and plums. As soon as I saw the peaches I couldn’t think of anything else but when I was growing up next to Grandma.
We lived next to my grandparents for a good number of years during my childhood. I had mixed feelings about it because on the one hand they were really old and uncool, but on the other my grandparents were great sources of food. They grew much of their own fresh food, and they supported a lot of local farmers (these days I think that is totally cool and awesome).
One thing that Grandma made was peach cobbler. She’d somehow whip up magic and it was quite good with ice cream or whipped cream. Mmmm… So, of course, I couldn’t get that peach cobbler out of my head. Sure I could do a crisp, but I had to deviate this one time. I’m pretty glad I did, because this wound up being both very good and an easy peach cobbler recipe to boot.
Peach Cobbler
Recipe based on a peach cobbler recipe at VegWeb.com
- 1/2 cup sugar
- 1 cup flour
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1/4 teaspoon cinnamon
- 1 1/2 teaspoon baking powder
- 4 cup sliced peaches (about 6 medium peaches)
- 1/2 teaspoon salt
- 1 teaspoon lemon juice
- 1/2 cup soy or almond milk
- 3 tablespoons vegan butter
Heat oven to 400 degrees Fahrenheit. Mix 1/2 cup sugar, the cornstarch and cinnamon in a 2-quart saucepan. Stir in the peaches and lemon juice. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for one minute.
Pour into an ungreased 2-quart casserole.
Mix together the rest of the dry ingredients, then cut in the vegan butter until the mixture resembles fine crumbs. Stir in milk. Drop dough by six spoonfuls (more or less) onto hot peach mixture.
Bake until topping is golden brown – about 25-30 minutes.
I’ll be honest and tell you I was very afraid of that batter. It seemed way too runny to me and I was very tempted to add more flour to it, but I decided against it just to see if I was wrong.
I was wrong.
The batter basically turned into little lumps of biscuits and it was an excellent compliment to the sweet, warm peaches below. The only thing I would do differently is to increase the batter so there would be more biscuits.
I also wound up adding the coconut flavor of Sharon’s Sorbet (so far, the best brand of sorbet I’ve had – and vegan), and it was an excellent addition. Warm peaches, delicious biscuits, and creamy coconut sorbet. I just have to say, almost like Grandma used to make! Mmmm…. :)
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Late to the party … this recipe is great! I couldn’t find vegan butter but went with a margarine. I did double the topping after seeing your comments and just made it cover the top of the 3 qt pan I had. My father-in-law even liked it and he claims to not eat dessert!
was perfect as written! thanks so much.
i always add a little vanilla and bourbon though, just to kick it up. Thanks for the inspiration!
This looked so amazing, I was inspired to give it a try right away. I made it this evening and wow, it’s soooooo good! A new favorite for sure… thanks so much for sharing it :)
Hello,
I was wondering if you could tell me how many servings this makes?
Thanks!
I would say it makes four to six servings.
I can’t wait to try this! I did notice that the comments on the VegWeb recipe all say to double the peaches, but your post says to make more topping. Did anyone find that there should be more of one thing or another? Personally, your photos look like I would want more topping as well. The peach cobbler from my childhood always had a layer of biscuit-y topping that covered the fruit. I guess I’ll find out for myself. Thanks for posting, it looks great!
I think that the ratio really depends upon personal preference. I wound up with a lot more fruit vs. topping, and I like to have it be a bit more balanced.
Wow, this sounds so good. I love the cobbler with drop biscuits on top – can’t go wrong with fruit and biscuits.
And coconut sorbet! It just doesn’t get any better than that.
I need to find a CSA. I’m so jealous!
This cobbler has me wanting it for breakfast :)
That looks delicious. I just bought some peaches so I know where they’re going!
They would have been proud to be part of your excellent post! And he was a master gardener and she was a good cook and baker.
Just wanted to jump in here and tell you how much I like your pictures of the peaches themselves before you put them in the recipe. Nice job! They are gorgeous. I’m making a lot of crisps these days, and my topping uses yoghurt to bind the topping along with butter – do you think one could do a vegan version, too?
Also, where did you get the sorbet? I love the idea of a coconut sorbet!
I still feel like a total amateur photographer, but I am also really quite pleased with how these pictures turned out.
I definitely think that you could try making crisp with vegan yoghurt. It’s going to be more expensive but I think Silk would be a good brand to experiment with. Of course, just switch out the butter for Soy Garden or Earth Balance. You may also find a good vegan margarine that’s less expensive.
I found Sharon’s Sorbet at Key Food, believe it or not. Sometimes it’s hit and miss as it’s not always there. If I remember correctly I think you can also get it at Trader Joe’s and Whole Foods.
Hi, thank you for the great idea for DH’s dessert! I linked you on my blog. :o)
That looks great, except the fourth picture the peaches look kind of weird. Maybe if you used part whole-wheat flour the top would brown better?
Thanks for the link to the vegan sorbet, I didn’t know such existed. :)
How timely! I was just looking for a vegan peach cobbler and had seen the one like this on VegWeb and was curious if it would work out well.
And I’ve not run across this blog before so I shall make sure and add it to my bloglist!!