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.
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…. :)