I found a super easy recipe for Fresh Peach Cobbler that turned out really well, so I wanted to share with you. Last Saturday, we made our usual stop at the farmer’s market after taking Bella to play in the park. With our market finds, we ended up with a real Southern-inspired meal of cornmeal-crusted fried okra, sweet corn (on the cob), and a medley of summer squash & zucchini that I sauteed with garlic, fresh herbs, and heirloom tomatoes. It was a meal that was light, simple, and bursting with summery ripe fresh flavors. And the perfect dessert to go with this meal was this peach cobbler that satisfied my craving for ripe, juicy peaches. My dad would be disappointed that the peaches weren’t from Georgia, but they were really good.
I found this recipe on ChooseVeg.com. It was super easy – you just combine the sugar and cornstarch in a saucepan, then stir in four cups of sliced peaches and a cup of water. You bring it to a boil, then boil for about a minute, then pour the mixture into a 9 x 9 baking pan and sprinkle with cinnamon.
For the biscuit topping, you combine the whole wheat pastry flour, sugar, baking powder and salt. I also added a bit of ground ginger to the mix. Then you cut in three Tbsp. of vegan butter until the mixture is crumbly. Mix in 1/2 cup of soymilk then drop the batter by the spoonful over the top of the peaches. Bake at 400 for 25 minutes, until golden brown.
Of course the best way to eat this peach cobbler is with a scoop of Purely Decadent Coconut Milk Vanilla Bean ice cream! Mmm…summertime.