Vegan Mango Peach Cobbler

When Summer fruits are in season, there is nothing quite as comforting than baking up a sweet dessert with them.  Peach pies and cobblers are always a favorite.  I make mine gluten free and vegan, but you would never know!  The recipe I am sharing with you today is a mango peach cobbler because mangoes and peaches are delicious together and they are usually so sweet you don’t need much extra sweetener.  You can get organic ones at Fresh and Natural Foods in the produce department.  I always try to buy organic because you don’t want to be putting extra toxins into your body.  For this cobbler I make scone like biscuits laced with pecans to make them extra crumbly and rich without adding a whole lot of extra oil.  The trick to getting them just right is to not overmix, and just mix the dough until it comes together leaving clumps of coconut oil.  That way it melts into flaky perfection while baking. Serve this with coconut milk ice cream or coconut whipped cream and it is out of this world delicious!

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: 4 | Prep Time: 15 minutes | Cook Time: 1 hour and 5 minutes | Ready in: 1 hour and 15 minutes

Ingredients

• 1 1/2 cups organic peaches, diced
• 1 1/2 cups organic mango, diced
• 2 Tbsp maple syrup
• 2 Tbsp gluten free all purpose flour
• 1 tsp pure vanilla extract
• Biscuit Topping:
• 3/4 cup Bob's Red Mill all purpose gluten free flour
• 1/2 cup pecan meal or almond meal
• 2 Tbsp coconut sugar
• 1/2 tsp plus 1/8 tsp baking powder
• 1/8 tsp sea salt
• 2 Tbsp coconut oil, in solid form cut into chunks
• 1/4 cup coconut milk, chilled
• 1 tsp pure vanilla extract
• 1 six inch pie plate or dish

Instructions

Preheat oven to 400 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, 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.Meanwhile, when the fruit in the oven is almost at 45 min, to make biscuits, in a large bowl, combine the flour, pecan 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 overmix. 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.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!