Monday, August 30, 2010

Peach Blueberry Cobbler

I'll have to admit that cobbler really isn't in my culinary vocabulary. That is probably because my Mom was more of a crisp person. Or is it because cobbler is more of an American thing? Anyway, after making the Southern Tofu dish I was in the mood for an appropriately southern dessert and cobbler jumped to mind. But, what is cobbler, exactly? Correct me if I am wrong, but from what I can tell, it is a mix of fruit and cake, baked into moist and syrupy goodness. In many way, it is like the pudding cakes I posted a while back. Peaches and blueberries are in season here (though not for long) so it was a perfect dessert.

INGREDIENTS
Fruit
- 4 cups peeled and sliced peaches
- 1/3 cup water (more if peaches are not that ripe)
- 1 cup sugar
Cake
- 1 1/2 cup all purpose flour (I am sure WW pastry flour would work fine)
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1/2 cups soy milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract

- 1/2 cup margarine
- 1 cup blueberries

METHOD
Preheat oven to 350 degrees
1. Put peaches, sugar, and water in a saucepan over high heat. Bring to bubbling, stirring regularly, then reduce heat and simmer for 10 mins.
2. While peaches are simmering, whisk together dry ingredients. Place 1/2 cup margarine in a 9 x 13 pan, then place in the oven to melt. Put wet ingredients into the dry and gently whisk until mostly smooth (like pancake batter).
3. Pour batter over the melted butter, but do not mix. Sprinkle blueberries over that, then spoon the peach mixture over that.
4. Bake for 40-45 mins, until top is golden and peaches are bubbling away happily. Serve while warm with a dollop of vanilla ice cream.

23 comments:

The Southern Fried Vegan said...

What I've gathered is that cobbler means entirely different things in different parts of the US, where I grew up in north Texas it's basically a square pie without a bottom crust. A friend from deep east Texas makes it like yours, and to another friend of mine from upstate New York calls biscuits on top of fruit cobbler. The common consensus in my on going cobbler debate is it's definitely some combination of fruit and bread that's not exactly cake or pie, but no one agrees on who's doing it right

The Southern Fried Vegan said...

What I've gathered is that cobbler means entirely different things in different parts of the US, where I grew up in north Texas it's basically a square pie without a bottom crust. A friend from deep east Texas makes it like yours, and to another friend of mine from upstate New York calls biscuits on top of fruit cobbler. The common consensus in my on going cobbler debate is it's definitely some combination of fruit and bread that's not exactly cake or pie, but no one agrees on who's doing it right

Tender Branson said...

I'm more of a crisp person too but I don't turn down fruit desserts. Looks good!

Claire said...

Yes! That is a perfect cobbler, just like the ones I grew up eating in NW Florida, and just like the ones in all the Junior League cookbooks down here.

I usually make peach and strawberry cobbler. This year I made one that was just strawberries and my son put chocolate ice cream on it and declared it the best thing ever.

vegan.in.brighton said...

Yum, I'll be bookmarking this recipe for next year for when peaches are back in season!

mjohnsen said...

This sounds delicious, but it's not quite what I think of as a cobbler. I'm a Southern girl and a cobbler is baked fruit with a pastry crust (on the top only). In the northern U.S., most cobblers have a pie crust topping; in the south it's usually sweetened biscuit dough spooned on top.

A crisp has a crisp topping that is usually more crunchy and crumbly than a cobbler.

LML said...

I always thought cobbler was like fruit pie without a bottom crust, baked in a casserole type pan as opposed to a round pie plate. I could be wrong, regardless, this sounds delicious!

nicolaknits said...

Mmm, delicious. I have ripe peaches on my tree right now and I must try this recipe.

Bianca said...

Yep, that's what cobbler is. Yours looks like a fine example of what cobbler is supposed to be. You'd fit right in down here with that dish...and the tofu!

Wyrd Gyrl said...

That's one of the forms of cobbler I grew up with, but my favorite was more simple and natually vegan (even though I grew up on a farm in North Texas):
Many alternating layers of pie dough and fruit mixed with sugar (dewberry or peach were favorites in my household, because that's the fruit we could pick in the yard) baked until bubbly and crisp on top.
Yum!

BrĂ­gida said...

Looks yummy, I'm a big fan of pudding cakes! Altough I don't make them so sweet. Did you know buttermilk (including soy and nut milk) softens very much the cake? I've been making thick yellow corn flour cake (I'm also a big fan of corn cakes) with it, and it turns out yummy. If you wanna take a look, check my web in "receitas" (this one is translated into english). Flax seeds makes miracles. www.conhecer.co.nr
Also, I've seen steamed mugcakes. Ever tried? Here is a recipe http://en.petitchef.com/recipes/steamed-mugcakes-with-blackcurrant-jam-fid-286591

Cathy said...

Looks amazing! Since I am staying away from vegan margarine (because of the saturated fat in palm oil), I am going to try a version of this made with macadamia nut oil instead. Wish me luck!

Happy said...

Something you might find useful: http://www.gourmet.com/food/2009/08/gourmet-guide-to-fruit-desserts.

Lovely recipe!

eh? said...

Looks fantastic. I think I might try this recipe this labor day weekend. Thanks!

I would probably have to use canned peaches because I don't seem to find any fresh ones at the market.

Patty said...

I recently made a peach and blueberry crisp but a much simplified version using a graham cracker base. I did not add any sugar or fat to the cooked/softened fruit. It was scrumptious in its own way - you really tasted the fruit - and kept the fat off my hips.

Nicole said...

This looks amazing! May have to try it this weekend...

Cassandra said...

This looks....heavenly.

Betty Bundtcake said...

I'm from the Midwest (Illinois) and we consider cobbler almost like a pie, but much bigger. It has a top crust but no bottom crust. Your version of cobbler does look delicious though.

Thanks for all the great posts. I check this blog everyday.

soooshesaid said...

We're loaded up on peaches here too and this recipe came at the perfect time.

Watch out, it's addicting. Almost a little too rich for me but nonetheless i had two helpings. I really recommend sticking with white all purpose on this one. I did 1 cup whole wheat pastry and 1/2 cup white and it came out a bit chewy which i liked but the rest of the family not so much. So go with the white flour for sure if you are looking for the lighter coffee cake texture.

sendfood said...

This sounds great, so warm and homey looking. Mmm I just love peaches and cinnamon!

nicolaknits said...

I made this the same day I read it on your blog. It was very good. Didn't have blueberries, but it was fine with just the peaches.

Khvalheim said...

I really like this recipe. The cake works very well with many different types of fruit, and doesn't get all gummy and gross. We've been getting fresh bing cherries from the tree in our backyard, so I've decided to make as many different cherry dishes as possible. It was a mistake that I ended up using this recipe, as I set out trying to make cherry bars. However, it turned out beautifully.

Liz Manning said...

This was delicious, but I thought a little heavy on the sugar, and I would leave out the almond extract next time. I don't have the knowledge to add to the whether or not this is a cobbler debate; all I know is, it held together delightfully and was consumed with great enthusiasm by adults and children alike. Thanks for another great recipe, vegandad!