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Peach Cobbler

Peach Cobbler

We were recently gifted with a bag of big, juicy peaches and they sat in our ‘fridge, ripening by the moment, and with each ever-ripening moment, I was plagued with anxieties: what should I do with these peaches? This is the beauty and sadness of summer right here; it doesn’t wait for us to get on board with its lusciousness. Blink and it’s gone.

It suddenly hit me to make a cobbler. I could make it in the slow cooker, thus not heat up a house already simmering in the July sun, and it would cook the peaches down to that perfectly tender, sublime texture. With a buttery, soft crumble on top, this is a great summer  dessert, perhaps even more decadent with a scoop of vegan ice cream, melting little rivulets into the cobbler. As with all of my recipes, this is gluten-free, not because that has anything to do with veganism but for the sake of my tummy. Feel free to substitute regular flour. I hope you enjoy!

7 cups fresh peaches, sliced, leaving on skins
1/4 cup cornstarch
1 teaspoon cinnamon, divided
1/4 teaspoon nutmeg
1 cup agave nectar or maple syrup, divided
2 teaspoons vanilla, divided
1/2 teaspoon salt, divided
1 1/2 cups gluten-free flour (I used Bob’s Red Mill All-Purpose Gluten-Free Blend)
3/4 cups quick-cooking rolled oats
3 tablespoons sugar
1 teaspoon baking powder
1/3 cup safflower oil

Lightly oil a large slow cooker.

In a large bowl, add the sliced peaches, cornstarch, 1/2 teaspoon cinnamon, nutmeg, 1/2 cup agave or maple syrup, 1 teaspoon vanilla and 1/4 teaspoon salt; gently mix with a large spoon until everything is combined. Pour this into the oiled slow cooker. Cook on “high” for two hours.

In a medium bowl, combine the flour, oats, sugar, baking powder, 1/2 teaspoon cinnamon and 1/4 teaspoon salt. Stir together. In a small bowl, combine the remaining 1/2 cup maple syrup,1/3 cup oil, and 1 teaspoon vanilla. Pour in with the flour mix and stir together. The mixture will be crumbly.

When the first timer goes off, stir the peaches and crumble the cobbler topping over the top. Cook on “high” for one more hour. Let the cobbler sit for fifteen minutes with the lid off when it’s finished. Serve and enjoy!

2013, 2014, Vegan Street

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