I cannot get enough of peaches this summer. Between making desserts and simply eating them as is, the in-season fruit is part of almost everything I currently make! This last weekend, I went to the farmer’s market and bought twenty pounds of “seconds”- fruit that is perfectly good for cooking and baking but might be slightly bruised or deformed. Most people don’t want these pieces, so they are steeply discounted and still taste amazing! While I may have gone a bit overboard on my haul, I’ve been able to experiment with my favorite fruit and have new favorite recipes to share.
Vegan Peach Cobbler
This is honestly one of the easiest recipes for cobbler. You can easily substitute the peaches for any type of fruit and alter the amount of sugar in the topping to suit your palette.
– 4 cups of peeled and chopped peaches- I always throw in more when no one is looking 😉
– 1 cup of flour
– 3/4 cup of raw sugar
– 1 tbsp Bob’s egg replacer (prepared)- you can also use whichever replacement you like
– 6 tbsp coconut oil or try Kate’s recipe for vegan butter!
– Squeeze of lemon
– Pinch of salt
– Preheat oven to 375*.
– In a 9 x 9 baking dish or pie dish, place chopped peaches and squeeze lemon over them.
– In a separate bowl, mix flour, sugar, and salt. Add egg replacer and mix until course. Pour over peaches and spread evenly.
– Drizzle coconut oil or melted butter evenly over flour mixture and bake for 35- 45 minutes, or until golden on top.
-Serve with coconut milk ice cream
or eat the entire cobbler by yourself 🙂
Fresh Peach Purée
What a better way to use up peaches than with a peach purée. I use fruit that has gone a bit too ripe and blend it with a bit of lemon and water to preserve its flavor. It keeps perfectly in the freezer (pre-portioned in an ice cube tray) for smoothies and marinades, too!
Ingredients for purée:
– 6 cups of ripe peaches- skinned and quartered
– 1/4 cup of lemon juice
– 1/2 cup of water- you may need more or less
– Place all ingredients in a blender or food processor and pulse until smooth.
– Strain through a fine mesh sieve. Discard pulp.
– Keeps in the fridge for about a week or in the freezer for 3-4 months!
By far, bellinis have been my favorite use of peach purée this summer. The fresh peaches, raspberries, and bubbly Prosecco, make this the perfect summer beverage to enjoy in the sunshine.
– 1 bottle of Prosecco
– 1 cup of fresh peach purée
– Handful of fresh raspberries
– Rasperry purée or liquor (if you’re feeling fancy)
– In a pitcher, pour peach purée and raspberry liquor or purée.
– Slowly fill pitcher with Prosecco
– Serve in a champagne flute garnished with fresh raspberries
What’s your favorite fruit this summer, dumplings? Do you have a favorite recipe with peaches?