Brandied Peach and Almond Cobbler

 

Filling:

3 lbs. peaches, peeled, pitted, and sliced
1/3 cup maple syrup
2 T. brandy
1 t. cinnamon
1/2 t. nutmeg
1/2 t. vanilla
1/4 t. salt

Cobbler Topping:

1/2 cup soy milk, rice milk, or other non-dairy milk of choice
1/4 cup safflower oil
1/2 t. vanilla
1/2 t. almond extract
3/4 cup unbleached flour
3/4 cup whole wheat pastry flour
2/3 cup unbleached cane sugar
2 t. baking powder
1/4 t. cinnamon
1/8 t. salt
3 T. sliced almonds
 

Lightly oil (or spray with oil) a 9x13-inch baking dish and set aside. In a large bowl, place all of the filling ingredients, and toss gently to combine. Transfer the mixture to the prepared pan and cover the pan with a piece of aluminum foil. Bake at 375 degrees for 45-50 minutes or until the peaches are tender.

While the peaches are baking, prepare the cobbler topping. In a small bowl, stir together the soy milk, oil, vanilla, and almond extract, and set aside. In a large bowl, place both types of flour, sugar, baking powder, cinnamon, and salt, and stir well to combine. Drizzle the wet ingredients into the dry ingredients and stir well to combine. Fold the sliced almonds into the dough.

After the peaches have baked for 45 minutes, carefully remove the pan from the oven. Remove the piece of aluminum foil and discard. Increase the temperature of the oven to 400 degrees. Drop 12 spoonfuls of the dough on to the top of the filling. Using the back of the spoon, smooth the batter to cover the top of the filling. Return the pan to the oven and bake an additional 15 minutes or until golden brown. Allow to cool for 10 minutes before serving. Non-dairy sorbet or other frozen desserts make an excellent accompaniment to the cobbler.

Yield: One 9x13-inch cobbler

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett