Wednesday, August 22, 2012

Sexy Vegan Mama's Blackberry Peach Cobbler

I have these scary blackberry bushes in my back garden. I mean, the blackberries themselves aren't scary, but the thorns and brambles are. They're rather invasive of the intentional flora, and they tend to be very gang-like in claiming their "turf."

Mr. Wright--bless his heart--decided to save my skin (literally) and attack the invaders himself. But first, he plucked the delicious fruit. The treacherous adventure yielded a fair amount of berries, but not quite enough for a pie. So...

I did what I'm best at--I improvised!

You don't juggle seven kids, a career and a home business without learning the divine art of improvisation, so you'd better believe I put those berries to good use. You can totally pull off this thrown-together dessert, but you, my friend, have the benefit of actually meaning to create it.

Ready? Here we go:

Sexy Vegan Mama's Blackberry Peach Cobbler

4 c. fresh blackberries
5 medium-sized peaches, peeled and sliced into 1/8- to 1/4-inch wedges
1 t. lemon juice

1/2 c. cane juice crystals or natural sugar
1 T. cornstarch
1/4 t. ground nutmeg
1/4 t. ground cinnamon

1 c. unbleached flour
1/2 c. cane juice crystals or natural sugar
1 t. baking powder
pinch of salt
1/2 c. vegan stick margarine (I use Nucoa)
1/4 c. hot water

Heat oven to 425 degrees F.

Place blackberries and sliced peaches into a large bowl. Sprinkle in lemon juice and toss to coat fruit.

In a small bowl, stir together 1/2 c. cane juice crystals or natural sugar, cornstarch, nutmeg and cinnamon.

Add sugar mixture to fruit, stirring to evenly distribute dry ingredients throughout fruit mixture.

Place coated fruit in a 9" x 13" glass baking pan and place in oven for 10 minutes.

In the meantime, prepare dough by combining flour, cane juice crystals or natural sugar, baking powder, and salt in a medium or large bowl.

Using a pasty cutter or the tines of a fork, cut in margarine until mixture is fine and crumbly.

Add hot water and stir until just mixed.

Remove fruit from oven and drop dough on top by spoonfuls, spacing evenly over fruit. There may be some "bald" spots. Don't worry... The dough spreads as it bakes.

Return to oven for approximately 30 minutes, or until crust is golden brown.

Allow to stand for 15 minutes or so before serving, and please--by all means--serve with vanilla non-dairy ice cream on top!

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