Friday, August 9, 2013

Vegan Peach & Blueberry Cobbler with Cinnamon Coconut Sorbet

This dish is simple and tastes really good without being overly sweet. Traditional peach cobbler uses a simple batter of basically flour, butter and sugar and then a super sweet concoction of peaches that's more like a pie filling. Which of course, is delicious.

For this vegan recipe, it translates incredibly well by using coconut oil, honey or agave and almond flour for the batter. Still basic and simple and allows the fruit to shine. The fruit in this recipe is plain with no added sweeteners. You could certainly cut the fruit first and let it sit in a mixture of honey, cinnamon and lemon juice and then top the cobbler and bake and I'm sure that would taste mighty fine. But I was really happy with this slightly cleaner version and I think you will be too. Good for dessert and breakfast! Some other recipes I can't wait to try:

Traditional Peach Cobbler  from Allrecipes
Gluten Free Peach Cobbler from King Arthur Flour
Grain Free Blueberry Crisp from Detoxinista, featuring cinnamon and walnuts
Apple, Pear, Blueberry, Crisp from Against All Grain using her recipe for grain free granola

And some tips and variations on my recipe:
Add cinnamon to the batter
Place the fruit on the bottom and then the batter on top- this will make it more like shortbread crust on top
Try doubling the crust and place half on the bottom, then half on top and top that with butter, cinnamon and honey

Vegan Peach & Blueberry Cobbler with Cinnamon Coconut Sorbet
2 C blanched almond flour
1/4 C honey
1/4 C coconut oil melted (or another oil of your choice)
1 tsp vanilla
1/4 tsp salt

Fruit Topping
2 ripe peaches peeled and chopped
1 heaping cup of blueberries

Cinnamon Coconut Sorbet
1 can coconut milk (I used light from Trader Joe's)
2 T melted coconut oil- optional
1/2 tsp vanilla
1/2 tsp ground cinnamon
1/4 C honey

Preheat the oven to 350
Mix the batter and place it in a baking dish- I used my favorite from Anthropologie, similar to this
Leave the batter crumbly so there are lots of nooks for the juices to fill
Sprinkle the prepared peaches and the blueberries on top of the crumbly batter
Bake 30-40 minutes until the fruits have softened and the batter is not totally cooked, you'll want it gooey
While the cobbler bakes, prepare the sorbet:
In an bowl mix the coconut milk, melted coconut oil, vanilla, ground cinnamon and honey
Pour into an electric ice cream maker and mix for 30 minutes, then place in a freezer safe container and freeze- it will be much softer when first made and will harden up more once frozen

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