Friday, July 10, 2015

Blueberry Peach Cobbler

Every year my mom buys a flat of peaches from Palisade, Colorado. This year the crop was hit hard by an early frost in the spring so they are expensive, but she still picked up a few to share. They are so fresh tasting and sweet.

I have a weird aversion to the fuzz on the peel, so I don't eat them unless blanched or peeled but that only brings out the sweetness even more.

One of my favorite ways to enjoy peaches is with blueberries in a dessert. Peach blueberry pies, crisps, and now a cobbler.

This dessert is wonderful. The peaches and blueberries compliment each other perfectly and the topping is great for soaking up the juice..... it's just. so. good.

Blueberry Peach Cobbler

Fruit Ingredients:

3 cups fresh peaches sliced - from 4 peaches (I blanch them for 30 seconds in boiling water first to remove the peel)
3 cups blueberries
1/2 tsp vanilla
2 tbsp instant tapioca pearls
1 tbsp brown sugar (you can find natural vegan brands)

Biscuit Topping Ingredients:

1 cup flour
2 tbsp brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 tbsp vegan margarine
1 tsp apple cider vinegar
2/3 cup soy milk


Preheat your oven to 425 degrees and put a pan of water on the stove to boil.

Grease the bottom of your baking dish with some vegan margarine. The pan I used was a glass casserole dish measuring 8x11x2".

Make a small x with a knife on the bottom of the peaches and then drop them into the boiling water for 30 seconds. Then remove the peaches and run under cold water to cool. The peels should slide right off. Slice the peaches into bite sized pieces. Place the diced peaches and the blueberries into the casserole dish. Add the vanilla, brown sugar and instant tapioca pearls to the fruit and stir to combine.

Next make the topping. The topping is a cross between a biscuit and a cake. In a separate mixing bowl mix the flour, brown sugar, baking powder, baking soda and salt. Mix the soy milk with the vinegar in a measuring cup and set aside. Then cut in the margarine with your fingers or a pastry knife until it has broken down and formed small pea sized clumps. Add the soy milk and vinegar mixture to the dough and mix. You will have a soft dough. It is much runnier than biscuit dough, but thicker than cake batter.

Spoon the cobbler dough on top of the fruit in six clumps. Don't worry about spreading it around. Place the pan in the oven and bake for 30 minutes. Let it cool to room temperature and enjoy.

For 8 servings
Nuritional information from

Nutrition Facts
Serving Size 157 g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 9%Vitamin C 114%
Calcium 4%Iron 7%
Nutrition Grade B-
* Based on a 2000 calorie diet

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