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Peach Cobbler

This homey cobbler features ripe, juicy peaches with a touch of cinnamon, baked until bubbling hot under a full sweet biscuit dough topping.

Yield:

1 (2-quart) round cobbler

Prep time:

40 to 50 minutes

Bake time:

40 to 50 minutes

Serving size:

1 piece

6 cups (about 10 to 12 medium,

or 8 large) peeled, pitted, and

sliced peaches, fresh or frozen

½ cup plus ⅓ cup plus 1 TB.

unbleached cane sugar

½ cup light brown sugar, firmly

packed

¼ cup cornstarch

¾ tsp. plus ⅛ tsp. ground cinna-

mon or ground nutmeg

2 cups unbleached all-purpose

flour

2 tsp. aluminum-free baking

powder

¼ tsp. salt

6 TB. nonhydrogenated vegan

margarine, cold and cut in small

pieces

Egg substitute for 1 large egg

(Ener-G or Bob’s Red Mill works

best)

¾ cup plus 2 TB. soy, rice, or

almond milk

1. Preheat the oven to 375°F. Lightly coat a 2-quart round baking dish with cooking oil spray.

2. In a large bowl, and with a large spoon or your hands, combine peaches, ½ cup unbleached cane sugar, light brown sugar, cornstarch, and ¾ teaspoon ground cinnamon, tossing ingredients together to coat. Pour into the prepared baking dish.

3. Into a separate large bowl, sift unbleached all-purpose flour, aluminum-free baking powder, and salt, or blend with a wire whisk. Add ⅓ cup unbleached cane sugar, and whisk to combine. Using a pastry blender or 2 dinner knives, cut in cold vegan margarine until mixture resembles coarse meal.

4. In a small bowl, whisk together egg substitute and ¾ cup soy milk until foamy. Add to dough, and mix only until dough is moistened and comes together in a ball. Do not overwork dough.

5. Turn out dough onto a floured surface, and pat with your hands into a round circle big enough to cover the baking dish.

6. Carefully lift dough onto fruit, gently patting into place. With a sharp knife, cut a few decorative vent holes on top. Brush remaining 2 tablespoons soy milk over dough, and sprinkle remaining 1 tablespoon unbleached cane sugar and ⅛ teaspoon ground cinnamon over top.

7. Bake for 40 to 50 minutes or until cobbler dough is light golden brown and juices begin to bubble through vents and around edges. Remove from the oven, and cool on a wire rack for at least 30 minutes or until ready to serve.

Variation: For Apple Cobbler, substitute 6 cups peeled, cored, and sliced apples for the peaches. If you’re using firm apples, increase the baking time by 5 to 10 minutes if necessary. Hard, crisp apples like Cortland, Granny Smith, Empire, and Gravenstein are best for recipes that require long baking times.

BATTER UP!

To peel fresh peaches, first wash or rinse ripe peaches. Boil a pan of water deep enough to cover 2 peaches at a time. Turn heat to low, just enough to keep a low boil. Using a slotted spoon, dip peaches into boiling water for 30 to 40 seconds. Remove peaches with the spoon, and plunge peaches into a bowl of very cold water for about 2 or 3 minutes. Peel skin off peaches with a small paring knife (the skin should slip off easily), and discard peels. Place peaches on a paper towel to dry slightly. With a sharp knife, cut peach in half right down to the pit. The peach should come away easily from the pit without much effort. Discard the pit. Slice, dice, or halve the peaches depending on the recipe.

Very Berry Cobbler

Farm fresh berries, mixed with sugar and spices, are baked under individual sweet vegan biscuits in this hot and bubbly cobbler.

Yield:

1 (9×13-inch) cobbler

Prep time:

40 to 50 minutes

Bake time:

55 to 60 minutes

Serving size:

1 piece

6 cups mixed berries (blueberries,

raspberries, blackberries, straw-

berries, etc.), fresh or frozen

1 cup unbleached cane sugar

1 TB. cornstarch

½ tsp. plus ¼ tsp. ground nutmeg

½ tsp. ground cinnamon

Grated zest of ½ lemon or lime

3 cups unbleached all-purpose

flour

2 TB. aluminum-free baking

powder

½ tsp. salt

1½ TB. light brown sugar, firmly

packed