Peach Cobbler
Submitted by Isa
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| prep time: 30 minutes | cooking time: 20 minutes | makes 8 servings |
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| Make this for a summer night, when peach season is at it's peak. If you really don't want to to deal with all the peeling and chopping, you can use frozen peaches if you thaw them, but don't tell the food police I told you that. |
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Equipment:
9x13 baking pan
large sauce pan
big mixing bowl
Ingredients
For the Filling-
4 pounds ripe peaches, peeled (if desired) and thinly sliced
3 tablespoons unbleached white flour
1/2 cup pure maple syrup
Zest of 2 lemons, finely grated
1 teaspoon pure vanilla extract
1 teaspoon ginger powder
1/2 teaspoon cinnamon
For the Topping-
2 1/2 cups unbleached white flour
4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup applesauce
2 tablespoons canola oil, plus some oil to brush the surface
1/3 cup maple syrup
1 cup soy milk
1 tsp pure vanilla extract
1/2 teaspoon cinnamon
Directions
Make the filling-
In a large sauce pan, cook the peaches over low-medium heat, about 5 minutes, stirring occasionally, until the juices are being released.
Sprinkle in flour, toss to coat.
Add remaining ingredients, mix together and let cool.
Then make the dough-
Preheat oven to 400
In a large bowl mix together dry ingredients.
In a seperate bowl wisk together wet ingredients, plus the lemon zest.
Slowly pour wet into dry, mixing together dough with a wooden spoon or a firm spatula. Do not over work it.
Then assemble the cobbler-
Pour peach batter into 9x13 baking dish (if you have glass, that is best). Spoon dough mixture over the top, spread with a spoon. You can brush the top with a little oil, or spray it with a scant amount of oil (with real oil, not the aerosol kind).
Put in oven and cook until peaches are bubbling and top is relatively firm, 15-20 minutes.
If you have some crystallized ginger it is a really nice addition to the topping. Finely chop 2 tablespoons and add it to the dough while adding the wet ingredients. |
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Reviews (add your own)
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| punk_n wrote on Friday September 19th, 2003 11:33 AM |
 four soybeans |
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I made this for my vegan friends and it was a big hit! I'm not vegan and I really enjoyed it. The only thing I would do differently next time I make it (and I will!) is omit the ginger, only because I personally do not like ginger, but everyone else was crazy for it :) |
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| Debbie wrote on Sunday August 27th, 2006 11:14 PM |
 three and a half soybeans |
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This was very good; the ginger gave it an unusual, but very pleasant flavor that was unexpected. I was puzzled by the lemon zest -- it's listed among the filling ingredients, but then the instructions say to add it with the dry stuff. By the time I got there it was already in my filling. Not sure what was supposed to happen, but it was good the way it was. |
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| j wrote on Tuesday December 19th, 2006 09:57 PM |
 two soybeans |
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I made this with blueberries instead of peaches. It was pretty bad, except I used really good blueberries so that saved it. The ginger was really overpowering and that's all I could taste! The topping was still raw after 20 minutes so I ended up cooking it for 35 or something like that until it was done. It just really wasn't that tasty... :( sorry, this recipe is trash |
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| Stephanie wrote on Friday October 05th, 2007 07:51 PM |
three and a half soybeans |
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