COBBLER !

It’s that time of year when peaches are plentiful in many parts of the country. They’re delicious straight up, sitting on the porch with the juice dripping down your chin.  But if your local farm stand has a bumper crop you might want to serve some up for guests this weekend.  Here’s an easy recipe that will get you out of the kitchen and back to the party in no time.

 

2 pounds peaches, skinned and pitted

1 cup blackberries, blueberries, or raspberries

4 Tablespoons Sucanat

1 and 1/2 teaspoons lemon rind

1 Tablespoon fresh lemon jice

 

Topping:

1 and 1/4 cup flour

pinch salt

1 Tablespoon organic cane juice crystals

1 teaspoon baking powder

3 Tablespoons Earth Balance margarine

1 free range egg, beaten (vegans use 1 egg equivalent, egg substitute)

3 Tablespoons almond milk

Lay fruit in a large pie plate or shallow casserole pan.  Toss with Sucanat, lemon juice and rind.

Sift the dry ingredients for the topping into a small bowl and cut in the margarine.  Fold in the egg or egg sub and add enough almond milk to hold the dough together.  Knead gently.  Divide the dough into 8 portions rolling each into a ball and then flatten each one into a disc.  Overlap the dough patties around the outside edges of the fruit. 

 

Bake in a preheated oven at 400 degrees until topping is golden (Check at 20 minutes)

 

Serve with non dairy whipped cream or non dairy ice cream. 

 

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