Did some one say peach cobbler?!!! Duuudes, biscuits and pie filling, do I even need to say anything more???
Recipe after the jump...
Peach Blackberry Cobbler with Coconut Cream Biscuit Crust
- 2 cups flour whole grain or all purpose plus more for dusting
- 2 tablespoons rapadura sugar plus more for sprinkling
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ½ cup 8 tablespoons vegan shortening or butter
- ⅔ cup full fat coconut milk
- 2 teaspoons apple cider vinegar
- 2 tablespoons plant-based milk for brushing biscuits
- 9 ripe peaches
- 1 pint blackberries
- 1 cup maple syrup
- zest of 1 lemon
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch or arrowroot powder
- ½ teaspoon fresh grated nutmeg
- 1 teaspoon vanilla extract or ¼ teaspoon ground vanilla bean
- Preheat oven to 425˚F.
- Prepare filling: thinly slice peaches and add to a mixing bowl. Gently fold in maple syrup, cornstarch/arrowroot, lemon zest and juice, nutmeg and vanilla bean. Pour filling into a baking dish (a standard pie plate would work perfectly). Tuck blackberries into filling at this point, so they do not get mashed up when mixing filling together. Set aside while you prepare crust.
- Stir apple cider vinegar into coconut milk and let sit to thicken (vegan buttermilk!). Whisk together flour, rapadura, baking powder and salt. Cut shortening into flour mixture using your fingers, pastry cutter or two knives until it resembles coarse breadcrumbs. Add coconut milk mixture all at once and stir with a fork until the dough comes together in a cohesive mass.
- Turn the dough out onto a lightly floured work surface, and knead 14 times (no more no less!). Pat out dough using your fingers to about ¾" thickness. Use a 2" round cutter to cut out round biscuits. Gently rework scraps and re-cut. You can also pat dough out into a square and then cut into into 2" squares or any shape you wish.
- Place biscuits on top of filling so they are just touching each other. Brush biscuits with plant-based milk and sprinkle tops with rapadura.
- Place baking dish on a foil lined baking sheet to catch dripping juices while cobbler bakes.
- Bake for 45 minutes until golden brown and bubbling. Enjoy!
Handmade wares used in this post: Brass, wood, and ceramic spoons and berry colander by Facture Goods, Arabesque mixing bowl and white ceramic bowl by Lee Wolfe Pottery.