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Peach Cobbler for the Vegan in All of Us!

October 11, 2018

Ingredients Instructions

For people who subscribe to being carnivorous in nature (ME 😃) the term vegan causes our ears to perk up. Not because we are curious to try the food, but because it does not translate into food we will enjoy. That is a result of the misconception that vegan eating is a “diet”.  The bad diet where food taste like cardboard and air! That is not what being vegan is about, far from it. People actually eat more meals that are vegan than they realize. If you are a foodie you do not discriminate, you just eat! Choosing to eliminate meat, eggs, dairy products and all other animal-derived ingredients is a matter of choice —a term I coined Choice Eating™. We all have the right to choose our diets of choice. Diet here is defined as the kinds of food that a person eats. Sounds right to me, we all have the right to choose. For kids, your choice involves what your momma put on the table! At least that how it works in VINCENT COUNTRY.

With that in mind, as a chef I have to make food that will set-off fireworks in your mouth regardless of the diet of choice. This particular recipe, my vegan peach cobbler, lacks no flavor and will make ALL peach cobbler lovers do a little gig. The recipe was inspired by a friend out of Atlanta, Ga who chooses to eat a vegan diet.

It is always thoughtful to consider the food restrictions of your guest when breaking bread. This peach cobbler recipe will not disappoint for vegans and all of the carnivores, like everyone in VINCENT COUNTRY!

Ingredients

Tools

  • 9 x 13 pan
  • medium cutting board or smooth surface
  • rolling pin
  • knife
  • fork or pastry blender
  • measuring spoons
  • measuring cups
  • 2 large bowls
  • foil
  • plastic wrap

Crust

  • 3 c all-purpose flour (I use White Lily flour, but any all-purpose flour should do!)
  • 1 ½ teaspoon salt
  • 8 oz. earth balance, cubed and chilled
  • 6 to 8 oz. ice cold water

Filling

  • 12 fresh peaches, roughly 8 cups, peeled and cut into slices
  • 2 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 cup sugar
  • ½ freshly squeezed lemon juice

Topping

  • 2 ½ cup flour
  • 2 c brown sugar
  • ½ cup chopped pecans
  • ½ teaspoon cinnamon
  • Pinch salt
  • 6 oz. Earth’s Balance, cubed and chilled

Instructions

  1. Cooking 101 —Read all the instructions prior to starting. Know what you are doing and where you are going.

  2. Prepare Crust

     Combine flour and salt in a large bowl. Place cubed butter into a bowl. Use the back of a fork or a pastry blender to cut the butter into the dry ingredients until the butter becomes pea-like in size throughout flour. Create a well in the middle of the flour, add half of the ice water. The mixture should still be crumbly. Gradually add the remaining water until the dough is pliable but not wet, hint* you may not need to use all of the water. Create ball and flatten with your hand to create a disk. (This will make it easier when it is time to roll out your dough.) Wrap dough in plastic wrap. Store in refrigerator for a minimum of 30 min, so your dough has an opportunity to rest. Otherwise, you will end up with a tough and chewy texture verses our desired flaky texture!

  3. Prepare Filling

    In a large bowl combine all of the filling ingredients, fold together. Be careful not to over manipulate and cause the peaches to break up. Cover and let sit while you prepare your topping. This will allow time for the peaches to macerate and create its own juices.

  4. Prepare Topping

    Combine the first five ingredients in a large bowl, make sure they are well combined. Add the cubes of Earth’s Balance. Uses the back of a fork to cut the butter J into the dry ingredients. This is important, put the fork down and put your hands to work! (I hope you washed your hands before you started, if not, go wash your hands!!!) Squeeze the mixture to ensure the everything is well combined. This also assist in forming nice chunky formations of crumbs for the topping.

  5. Putting it all together

    Remove dough from the refrigerator and separate into two equal parts. On a lightly flour dusted cutting board rollout one half of your dough, large enough to cover the bottom of your pan. Add 1/3 of the filling. Roll out the second half of the dough, make it thin. Cut into small squares (the dumplings). Put half of your dumpling on top of filling. Add 1/3 of filling and add remaining dumplings. Add the remaining filling, evenly distribute your crumb topping, and cover with foil. Covering with foil will allow for trapped steam to cook your dumplings. Bake for 30 minutes with foil on, remove and bake for 20-25 minutes.

     

    Serve warm, top with your favorite vanilla ice cream!