Sunday, August 3, 2008

Vegan Peach Cobbler



Vegan Peach Cobbler, originally uploaded by girl from finito.
Horrah for peach season! I had a few friends over on tuesday and whipped up a vegan cobbler for them. I replaced the butter with all vegetable shortening, the whipping cream with soy milk and omitted the blueberries (which I admit would have been really nice).. I cooked it in ramekins in a water bath as an alternative to serving it in one dish which worked out quite well.... yummy yummy yummy.

PEACH AND BLUEBERRY COBBLER
from A Matter of Taste .. Waverman and Chatto
filling....
4 cups sliced peeled peaches
1 cup blueberries
2 Tbsp lemon juice
2 Tbsp brown sugar to taste
1 Tbsp cornstarch
1 Tbsp butter
topping....
1/2 cup all purpose flour
1/2 cup cornmeal
1/4 cup brown sugar
1/4 tsp nutmeg
1/4 cup butter, diced
1/4 cup whipping cream

preheat oven to 350
combine peaches blueberries, lemon juice, brown sugar, and cornstarch.
place in a buttered 8in square baking dish and dot with butter
combine flour, cornmeal, brown sugar and nutmeg for topping. cut in butter until mixture is crumbly. stir in cream until mixture is just moistened.
drop batter by heaping spoonfuls onto fruit mixture. Topping will spread slightly during baking.
bake for 30 minutes, or until topping is golden and fruit is bubbling. serve warm.

3 comments:

  1. ok that is what i figured but well two posts in row..... but how could one give up fish, and umm whip cream?! some things can be replaced ... not everything

    ReplyDelete
  2. mmmmmmmmmmmmmmmmn whip cream

    ReplyDelete