Ahhh, cobbler a.k.a the poor man’s pie. What a misnomer.
Cobbler should really be nicknamed the smart man’s pie. Smart men (and women) know their limitations. They know pie crusts are hard work. They know when to invest their time, energy, and patience into an unforgiving mass of dough. And they know when not to. Sometimes you roll out the dough, sometimes you just go with the flow. This is a time for the latter.
We’re entering apple season and in a few weeks, the peaches and other stone fruit will be gone. So don’t delay, make this cobbler now! It’s perfect for dessert and even better for a fall weekend breakfast. Maple syrup and yellow cornmeal form a delicate drop biscuit topping that crumbles beautifully into velvety bourbon peaches. Unlike other cobblers that are loaded with excessive amounts of butter and sugar, this one gives the peaches room to sing. Their natural sweetness shines through and you won’t need to take a nap after eating a serving. Best of all it’s vegan, so if you have a dairy allergy or just love the animals, you too can partake in the consumption of this confection. Smart folks unite…a cobbler for us all!
Vegan Bourbon Peach Cobbler with Maple Cornmeal Biscuits
For the Fruit
6-8 large peaches
1 tablespoon of freshly squeezed lemon juice
2 tablespoons of bourbon
1 tablespoon of cornstarch
3 tablespoons of vegan sugar
For the Biscuit Topping
3/4 cup flour
1/2 cup stone ground yellow cornmeal
1 1/2 teaspoons of baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon cinnamon
4 tablespoons of cold vegan margarine, cut into small cubes, plus a little extra for greasing the baking dish
1/2 cup lite coconut milk
2 tablespoons of pure maple syrup
Preheat oven to 400 degrees F. Grease a 3 quart baking dish.
Bring a pot of water to boil over medium high heat. Use a knife to lightly carve an X into the base of each of your peaches.
Drop the peaches one at a time into the boiling water. Remove the fruit after 45 seconds and place into a bowl of ice water. The peach skin will now peel off in a cinch. Remove the pits of the peeled peaches and then proceed to slice each one. You should end up with about 4 cups of sliced peaches. Place in a medium bowl.
In a small bowl whisk together the lemon juice and bourbon. Slowly whisk in the cornstarch. Pour the cornstarch mixture over the peaches. Sprinkle with the sugar. Use a large spoon to thoroughly mix the fruit, sugar, and cornstarch mixture. Let stand about 5-10 minutes.
In a separate bowl mix the flour, cornmeal, baking powder, baking soda, salt, and cinnamon. Use a fork to cut in the vegan margarine until it resembles small crumbles.
In a liquid measuring cup, stir together the lite coconut milk and the maple syrup. Pour the maple coconut milk into the flour-cornmeal mixture and stir until you have a wet and sticky dough. Add the prepared peaches to the greased baking dish.
Spoon the biscuit dough on top of the peaches. The spoonfuls don’t have to be uniform and all of the fruit doesn’t need to be covered.
Bake in preheated oven for about 25-30 minutes until the fruit is bubbly and the biscuits have browned.