Peach Cobbler (GF, DF, V)

Peach cobbler is a classic American dessert!  But the usual recipes contain lots of refined sugar, flour and dairy.  I enjoy it, so I came up with a vegan and gluten free version that is even better than the original!  It doesn’t need much sweetener if the peaches are ripe, delicious and in season.  For the biscuits I use gluten free flour plus hazelnut flour to make a rich dough with coconut oil and milk to bind it together.  They end up tasting like the most delicious scones.  This smells wonderful while baking, and it is best served warm topped off with coconut milk ice cream.  You can still eat plant based and gluten free and enjoy delicious desserts!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 3 | Prep Time: 15 min. | Cook Time: 1 hour and 5 min. | Ready in: 1 hour and 30 min.

Ingredients

• Filling:
• 3 cups organic peaches, sliced
• 1 Tbsp maple syrup
• 2 Tbsp Bob's Red Mill all purpose gluten free baking flour
• 1 Tbsp lemon juice
• 1 tsp pure vanilla extract
• Biscuit Topping:
• 3/4 cup Bob's Red Mill all purpose gluten free baking flour
• 1/2 cup Bob's Red Mill hazelnut flour or almond flour
• 2 Tbsp coconut sugar
• 1/2 tsp plus 1/8 tsp baking powder
• 1/8 tsp sea salt
• 2 Tbsp solid coconut oil, cut into chunks
• 1/4 cup cold So Delicious culinary coconut milk (chilled in the fridge is best), mixed well
• 1 tsp pure vanilla extract
• So Delicious coconut milk ice cream or coconut whipped cream for serving

Instructions

1. Preheat oven to 400F degrees with the rack at the center position. Place a baking sheet lined with foil on the rack. Oil a 6 inch wide pie plate or bowl with coconut oil. In a large bowl, toss together the fruit, maple syrup, lemon juice and zest, vanilla, flour. Spoon into prepared bowl or pie plate, and cover with foil. Place plate on baking sheet and bake for 45 minutes until fruit is cooked through and bubbling.
2. Meanwhile, when the fruit in the oven is almost at 45 min, to make biscuits, in a large bowl, combine the flour, hazelnut meal, sugar, baking powder, and salt. Cut in the oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla extract into the coconut milk. Add the milk to the dough, and stir a few times, but do not over-mix. The dough should hold together when squeezed, but still be clumpy. Place dough on a floured work surface, and pat into a 1/2 inch tall rectangle.
3. Remove baking fruit from oven. Cut small shapes out of the dough using a cookie cutter (or free form it), and place on top of the cobbler.  When all biscuits are on top of cobbler, sprinkle with coconut sugar and return to the oven. Bake for about 20 minutes until biscuits are cooked through and lightly brown and toasted on top (keep a close eye on they could burn very quickly). Remove from oven and let cool until warm, and top with some ice cream or coconut vanilla whipped cream and enjoy!