Last weekend at the Franklin Farmers’ market Cameron and I picked up a bag of The Peach Truck’s awesome peaches, and after a few days they were ready to eat. Stone fruit is one of my favorite parts of the summer. After straight from the fridge, or in a cocktail (coming soon!), my favorite way to have peaches in the summer is definitely in the form of a cobbler.
It has rained every day this week, which has been very dreary, but was the perfect excuse to experiment with a few different peach cobbler recipes. The one here is definitely the best I’ve ever made. Usually I have trouble getting the fruit to sink or, as I never have self-rising flour, getting the batter to rise at all.
One of the great things about cobblers is how little work they require. I generally love baking, but in the summer I find there are so many other things I’d rather be doing than precisely measuring ingredients,or adding the liquid at just the right time when I could be outside enjoying the sunshine, or reading a good book on a rainy day. Because there are only two of us, and because I would eat peach cobbler at every meal, I decided to make a slightly smaller version, but you could easily double the amounts for a larger cobbler to serve 4-6 rather than 2-3. Or you could go ahead and make the larger version anyway and have peach cobbler for breakfast- I definitely considered it!
• 4 peaches, sliced (and peeled if you prefer)
• 1/2 c flour, plus 2/4tsp baking powder and a pinch of salt (or self rising flour)
• 1/2c flax milk (unsweetened, plain)
• 1/2 tsp vanilla extract
• 1/2 c sugar
• 3tbs coconut oil (or butter substitute of your choice)
1. Preheat oven to 350°F. Slice the peaches and place in a medium bowl. You could sprinkle 1-2 tbs dark rum over them and let it soak in while you prepare the cobbler part.
2. Combine dry ingredients in a medium bowl and lightly whisk.
3. Add flax milk and vanilla extract to dry ingredients and whisk until just combined.
4. Measure coconut oil into your baking dish and place in the oven to melt. You could use Earth Balance or another substitute here, but coconut oil is less overpowering.
5. Once the oil has melted, carefully remove the baking dish from the oven. Spoon cobbler mixture directly into the baking dish, and then top with the peaches. You may be tempted to mix the oil into the batter, but I promise you don’t need to- just think of it as one less thing to do!
6. Place in the oven and bake for about 30 minutes.
It may look like the ingredients haven’t quite combined, but I promise if you let it rest for a few minutes you will have the most delicious peach cobbler. The fruit definitely sinks to the bottom, flavoring the cobbler with an awesome floral peachiness. There is definitely more fruit than cobbler, which I love, but if you prefer an equal or greater amount you could add a bit more batter.
This cobbler delicious on its own, but I would venture to say that some coconut milk ice cream on top would be just as good, if not even better.