Peach or Blueberry Cobbler

 Peach or Blueberry Cobbler

Recipe adapted by Eric Sharer, MPH, RD, LDN from http://nutritionforempoweredwomen.com/blog/tag/vegan-peach-cobbler-recipe/

Serves 6-8

Ingredients:

Filling:

6 each          large organic peaches, pitted and cut into 1 inch chunks (4-4.5 cups) or 1 quart fresh blueberries (4 cups)

1/3 cup       agave syrup

2 tbsp.        whole spelt flour

¼  tsp.         salt

Topping:

2 cups         whole spelt flour

½  tsp.        salt

3 tsp.          baking powder

4 tbsp.        agave syrup, divided

4 tbsp.         Earth Balance vegan margarine, divided

1 cup           hemp, soy or rice milk

 Directions:

1. Preheat the oven to 375. Lightly spread 1 tbsp. Earth Balance around an 8 x 12 inch glass baking dish and set aside.

2. In a large bowl, stir together the peaches/blueberries, agave nectar, 2 tbsp. flour and ¼ tsp salt.

3. Spoon evenly into the baking dish and set aside.

4. In a medium bowl, stir together the flour, salt, baking powder and 2 tbsp. Agave. Add the Earth Balance and mash with your fingers or a fork until the flour looks sandy with many little pebbles. Add the milk and stir until just combined with the flour.

5. Spoon evenly over the peaches/blueberries and sprinkle the top with remaining agave.

6. Bake for 35-40 minutes or until the topping is browned. Let sit for 5 minutes before serving.

7. Makes 6 servings.

 

Comments

[Carole Mannion Myrtle Beach, SC]

Eric, how about substituting unsweetened almond milk for one of the other liquids?