Monday, August 12, 2019

Peach, Cherry, and Blueberry Cobbler

It's that time of year when the farmers markets are overflowing with goodies, and we invariably buy too much fruit because we can't help ourselves. Sadly, it's also that time of year when  it's usually too hot to bake, but this morning I got up early enough to justify turning on the oven and transforming our glut of dirt candy into this splendid cobbler (or crumble, or buckle, or whatever. These distinctions exhaust me). Compared to most such recipes, I use relatively little sugar - fruit is sweet, kids! -  and not much fat, so this dish is as good for breakfast as dessert, accompanied by yogurt rather than vanilla ice cream. (Or not; it's your call!)

Peach, Cherry, and Blueberry Cobbler
The Filling 
~ 6 ripe yellow peaches, cut into chunks
~ 1 pint fresh blueberries
~ 1 pint fresh cherries, pitted and halved
~ 3 tbsp. flour
~ 2 tbsp. brown sugar
~ ½ tsp. each: salt, ground cinnamon, ground ginger
~ ¼ tsp. nutmeg

~ In a large mixing bowl, combine all in gradients and set aside (easy, right?)

The Topping
~ 1.5 cups white whole-wheat (or all-purpose) flour
~ ⅓ cup brown sugar
~ 2 tsp. baking powder
~ ½ tsp. each: salt, ground cinnamon
~ 1 ¼ cup plain, unsweetened soy milk
~ 2 tbsp. vegan butter, melted (I use Earth Balance)
~ 1 tsp. vanilla extract

~ Preheat the oven to 350 degrees fahrenheit and coat a 9 x 13" casserole with cooking spray.
~ In a large mixing bowl, sift together the dry ingredients.
~ In a beaker, whisk together the milk, butter, and vanilla extract.
~ Add the milk mixture to the dry ingredients and combine well to make a smooth batter.
~ Transfer the filling to the greased casserole and distribute evenly.
~ Pour the batter over the fruit by large spoonfuls, and then use a rubber spatula to smooth it out. NB it doesn't need to be perfect or cover the fruit completely; this is a fairly no-frills affair.
~ Sprinkle the top with little sugar (if you like), and bake in the center of the oven at 350 degrees for 40-45 minutes.
~ Remove from heat and allow to rest at least 20 minutes before serving. This is equally good warm, room temperature, or as refrigerated leftovers!

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