When we were in Canada this summer I decided to play around with making a fruit cobbler. We’re 45 minutes from any grocery stores so we arrive with all the basics we need and pop into town for fresh fruit and vegetables. We love peaches…and due to slight miscommunication with my brother we ended up with more peaches than 5 people could possible eat before going soft – unless, of course, we got baking!
The recipe here is slightly different from the one created in the summer; I’ve added blueberries to the cake mixture and a tablespoon of honey as well. It’s a lovely dessert on its own; only improved with a bit of dairy free vanilla ice cream!
Free From: Dairy, Egg, Soya, Nuts
6 ripe peaches
¼ cup brown sugar
1 tsp vanilla extract
1 ½ cup self-raising flour
1 cup granulated or caster sugar (I prefer caster)
1 tsp honey
1 tsp vanilla
1 tsp baking soda
1 tsp cider vinegar
6 tbsp. melted dairy free margarine (I use Pure Sunflower)
1 cup dairy free milk (I use KoKo coconut milk)
1 cup blueberries
Lightly grease a cake tin or Pyrex dish
Preheat the oven to 170,
Boil the kettle and pop your peaches in a wide shallow bowl roomy enough to hold them all. Pour the boiling water over them and leave for 3 minutes, turn over the peaches and leave for another 2 or 3 minutes.
With a slotted spoon scoop out one of the peaches and with a sharp knife make a cut in the skin. The skin should then peel off really easily. Drain the other peaches so they don’t go mushy in the hot water. Peel your peaches, and chop into smallish pieces.
When making the compote I like the fruit to still be firm; not mushy. So the aim is to bring the fruit to a high enough heat that the sugar bubbles up nicely and covers the peaches but the peaches don’t ‘cook’ as such.
Place the peaches in a wide bottomed pan, add ¼ cup of brown sugar, 1 tsp of Vanilla and bring the heat up to medium. It should take about 5-7 minutes for everything to bubble up. Using a wooden spoon carefully coat the peaches in the hot sugar.
Set aside and let cool.
This is a slight adaptation of our standard vegan cake.
Melt the margarine in a pan, or in the microwave, set aside to cool a bit. It needs to be liquid, but not boiling hot!
Mix the flour, sugar and baking soda together.
Add the vanilla, honey, cooled margarine and the cider vinegar.
Add the Koko or non-dairy milk and mix again until you have a smooth batter.
Using a wooden spoon gently fold in the blueberries.
Pour the cooled peaches into your dish.
Pour the cake mix evenly on top of the peaches – or use a large spoon or ice cream scoop to do this. The aim is to cover the peaches with the cake batter.
Bake for 35-40 minutes or until a toothpick comes out clean from the cake mixture.
Cool on a wire rack and serve with vanilla dairy free ice cream.
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