As I mentioned in my last post, I’m making an effort to design new recipes using the fresh produce from my weekly CSA box. After using the eggplant to make eggplant bacon, I had my eyes on something a little sweeter and went straight for the peaches. I may have gone a little overboard baking this weekend and I know there are going to be more peaches in my box next week, so expect a few more peach-based recipes in the near future. My first creation was a vegan, gluten-free version of a classic peach cobbler, with a few fresh blueberries mixed in.
Since I’ve been baking a lot, I keep ending up with a surplus of baked goods. While this doesn’t seem like a big problem, it is a little troubling when I find myself with three full batches of peach-based baked goods and a huge sweet tooth.
In order to combat this I’ve been trying to:
- limit the amount of processed sugar in my recipes whenever I can. This way I feel a little less guilty about having these foods as my snacks during the day.
- design recipes with a smaller yield so that I don’t end up with a kitchen (and stomach) completely full of baked goods. Most often when I’m baking I do it as stress relief, or procrastination and I’m not actually in need of a huge supply of sweets. Lately, I’ve been making half, or even quarter portions of recipes that allow me to get the stress relief of baking, the fun of testing out new recipes, and the ability to feed my cravings, without having a excess of food around that I won’t (or shouldn’t) eat all of.
This recipe paired fresh, local peaches and blueberries with a “buttery” biscuit topping, perfect for enjoying on these last (and excessively hot) days of summer. I cut the recipe down to two single-serving portions, but it can easily be doubled or tripled if you have more people to serve. It also contains no processed sugar, and uses only maple syrup as a sweetener, so you can feel a little less guilty when you have cobbler for breakfast (at least that’s what I’m telling myself).
For the fruit filling:
- 1 peach, sliced
- 2 tbsp blueberries
- 1/2 tsp lemon juice
- 1/8 tsp cinnamon
- 1/2 tsp cornstarch
For the biscuit topping:
- 3 tbsp gluten free flour (I prefer Bob’s Red Mill Gluten-Free All-Purpose Flour, but any flour will work)
- 3 tbsp oats
- 1 tbsp Earth Balance
- 1 tbsp maple syrup
- 1 tbsp cashew milk (or your non-dairy milk of choice)
- ¼ tsp baking powder
- Preheat oven to 375F
- Combine sliced peach, blueberries, lemon juice, cinnamon and cornstarch in a bowl and set aside
- In a separate bowl mix flour, oats, baking powder, maple syrup, Earth Balance and cashew milk until it is well combined.
- Evenly distribute the fruit filling between two small ramekins.
- Spoon the biscuit topping over the filling.
- Bake for 35 minutes, or until the cobbler topping is golden brown and the filling is bubbling.