Tuesday, September 28, 2010

A Persuasive Peach Cobbler

If you’ve been following my blog for a while, you might have noticed that I don’t talk about dessert very much. No, I’m not one of those oddities who truly prefer savory to sweet. This is more of a defense mechanism. I love dessert so much that I have entire friendships founded on a mutual love of cupcakes.  So, as a bona fide sugar addict, I have to periodically remove all sweets from my life, which is why you don’t see much of it on my blog. However, I have often found dessert to be my most powerful tool in wooing people to the vegan lifestyle. Once people taste my vegan chocolate chip cookies, chocolate cupcakes, or key lime pie, suddenly, accepting a plant based diet doesn’t seem quite so hard. So in the interest of a little persuasion, and inspired by this current heat wave we are enduring in California, I am supplying my last chance Peach Cobbler. 


5 peaches peeled (or 4 cups, if using frozen)
½ cup sugar
⅓ cup flour
¼ teaspoon cinnamon

Heat oven to 375º. The easiest way to peel peaches: bring a pot of water to a boil, dip the peaches in for 30 seconds and remove. The skin will peel right off. Slice each peach into wedges and remove the pit. Mix in a large bowl with sugar, flour, and cinnamon. Pour into a 9 x 9 baking dish. Cover with crumb topping and bake for 20 to 25 minutes or until the topping is golden, and the filling is bubbly. Serve warm with non-dairy vanilla ice cream (try soy, almond, or coconut milk).

Crumb Topping

¾ cup flour
½ cup brown sugar packed
¼ teaspoon cinnamon
⅓ cup non-dairy butter softened (I like Earth Balance)

In a medium bowl mix flour, brown sugar, cinnamon, and margarine using a fork, until it forms pea sized crumbs. Distribute evenly over the top of the peaches.

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