How are you today? Personally, I had a wretched day so I decided to do a late night post about a cobbler. Bad day make me sad panda. Cobbler make me happy! And foxes. These foxes make me VERY happy.
I somehow clicked my way to a really great blog called Eat the Love. I don’t know much about it yet, but it seems to be written by an intelligent, talented and creative award-winning baker named Irvin. He has a handful of vegan recipes for what sound like some incredible treats and a plethora of mouth-watering gourmet sounding desserts and sweets. Anyhow, I’m sure I’ll learn more about him and his blog as I follow it, but basically I love him already.
I found this recipe for Peach, Strawberry and Cream Cobbler with pieces of Crystallized Ginger. The original recipe wasn’t vegan, but I only had to sub out a few things. The result was a cobbler to die for. I’m talking serious mouthgasms people. Like, I took a bite a quickly went to another place where there were a lot of rainbows and unicorns. And Bill Hader. He was also there because I heart him.
This cobbler is luscious! Luscious I say! I decided to use a combination of yellow peaches from my peach tree and white peaches from the farmers market. A wise choice, a wise choice. The recipe called for a bigger baking dish, but I don’t have a nice looking 9X13, so I squeezed this recipe into a slightly smaller dish than needed and it still worked out very well for me. The biscuit topping baked up perfectly as well, slightly crunchy/crispy top with moist, fluffy biscuit underneath. Mix some of that good stuff up with the filling and let your eyes roll back in your head.
3 lbs ripe peaches or nectarines (I used white & yellow peaches)
1lb of strawberries, hulled and cut into halves or quartered if large
1/4 c crystallized ginger
1/4 c Alter Eco Golden Brown Mascobado Sugar
2 tsp Arrowroot
1 Tbsp fresh lemon juice
8oz of vegan cream cheese (I used Follow Your Heart brand)
1 c unbleached cane sugar
2 tsp vanilla extract
1/4 tsp of almond extract
1 tsp of cinnamon
4 tsp Ener-G Brand Egg Replacer
1/2 c coconut milk creamer (I love So Delicious brand)
Biscuit Topping Ingredients:
2 ccunbleached AP flour
1/4 c plus 2 tbsp unbleached cane sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10 Tbsp cold Non-hydrogenated, non-dairy margarine (I used Earth Balance) Coconut Oil or the new Earth Balance Coconut Spread may work too. Don’t refrigerate your coconut oil. Ever.
2/3 c coconut milk yogurt (I used So Delicious vanilla flavor)
*Optional- You can also leave the sugar out if you’d like to sprinkle some of top of the cobbler. I didn’t do this, but I’m sure it would be a delicious addition.
Preheat the oven to 425˚F.
Peel and cut the peaches into slices no bigger than 1/2″. If you’re not sure how to peel a peach, don’t worry, it’s easy! Just boil some water and blanch the peaches. The skins will slip right off. Combine the peaches, strawberries, ginger, golden brown sugar, arrowroot and lemon juice in a bowl. Set aside to macerate.
Beat the vegan cream cheese in your Kitchenaid or with a hand mixer until it’s smooth. This will only take a minute or so. Add the cane sugar, vanilla extract, almond extract, cinnamon and beat until the mixture is fluffy. Add the Ener-G Egg Replacer and mix until incorporated
Go back to the bowl of peaches and measure out 1/8 cup of the juices from the bowl. Drain the remaining juice out of the fruit through a strainer or colander. Then add the fruit to your baking dish. Beat the reserved 1/8 cup juice into the vegan cream cheese, and then beat in the coconut milk creamer until just incorporated. Pour the cream cheese mixture over the peaches and strawberries and put in the oven for 20 minutes uncovered. You may need to to put the cobbler on a rimmed baking sheet or line the bottom of your oven with an old cooking/baking sheet. Since I used a smaller dish, I had some drippage. I was prepared though, so it wasn’t really too much mess.
Take a small break (Irvin suggests you wash some dishes in this time and I agree!) Then make the biscuit topping.
In a large bowl, mix the dry ingredients together (flour, sugar, baking powder, baking soda, salt). Spoon the Earth Balance into the bowl using a tbsp. If you have the Earth Balance sticks, cut them into 1/4″ or so pieces.Use a pastry cutter/whisk and cut in the Earth Balance until the mixture starts to resemble coarse meal. Alternatively, you can do this in a food processor. I like to make dough by hand, though. Fold in the yogurt and mix until a dough starts to form. As usual, be careful not to overmix. Divide the dough into about ten or twelve 1/4 cup chunks.
Once the 20 minutes are up, pull the baking dish out of the oven and evenly distribute the biscuit dough on top leaving about 1/2” space between the dough pieces. Ideally, you don’t want the dough pieces to touch one another, but mine were all kinds of close and touchy feely because of my choice to use a smaller dish. It was not a problem for me. Now, you can sprinkle that optional sugar on top that we discussed earlier. If you’re not using the sugar, just pop this baby in the oven for another 18-20 minutes or until the biscuits are golden brown and the filling is bubbling.
Cool and serve warm.
Probably shouldn’t have used my yellow bowl for this picture, but oh well. Hope it still looks good because it tasted amazing. Thank you Irvin for the amazing recipe and inspiration! Go check out his blog if you have a minute. 🙂