Peach and Berry Cobbler


This might sound strange to many, but much as I love my veggies, I am not a huge fan of eating fruit. At least by itself.

Of course, there are exceptions. I can eat Indian mangoes for breakfast, lunch, dinner, dessert and any time in between. As a child, a chocolate-brown fruit, chikoo, which is not available here in the United States but which has the most deliciously sweet flavor, used to be one of my favorite snacks. And there’s nothing more satisfying than an orange after lunch.

But when it comes to apples, bananas and even some berries…I usually try to get the uncomplaining Desi to go through everything I buy because I could very easily leave them alone.

With fruit-based desserts, though, that’s another story altogether. I love pies, fruit-based muffins and breads, tarts and what have you. So this past week, when I found my refrigerator packed with more fruit than Desi could handle, I decided to cook up a cobbler.

A cobbler is not unlike a pie, except that it doesn’t have a bottom crust and is, in some ways, a much simpler dessert to bake. You don’t need the perfection of pie here– all you do is mix up the fruit with some sugar, slap on the crust, and let everything bake to perfection.

Although I call this a dessert, you could very well have this cobbler for breakfast– all that fruit makes it healthy enough, and the sweetness makes it indulgent enough.

I made the crust more decorative than usual by cutting it up into discs with a biscuit cutter and then shingling them on top of the fruit. If you’d like to avoid the trouble, feel free to just roll out the crust, lay it on top of the fruit, and make a few slits in it.

Enjoy, all!

Peach and Berry Cobbler

For the crust:

2 cups all-purpose flour

1 tsp baking powder

4 tbsp trans-fat-free vegetable shortening like Crisco

1/4 tsp salt

3 tbsp sugar

Combine all the ingredients in a bowl. Cut in the shortening with a pastry-cutter or fork until it breaks down into pea-sized pieces.

Drizzle in ice-cold water (1/2 to 3/4 cup), rapidly stirring with a fork, until the dough comes together. Roll into a ball, flatten to a disc, wrap tightly in plastic wrap, and refrigerate at least half an hour.

For the filling:

5 medium peaches, halved, pitted, and then each half cut into five slices

2 cups blueberries

1 cup strawberries, quartered

3/4 cup sugar (use more or less depending on how sweet or tart your fruit is)

3 tbsp cornstarch or tapioca starch

Zest of one lemon

Mix together all the ingredients and pour into an 8 X 8 glass baking dish.

Roll out the crust to about 1/8th of an inch in thickness. With a biscuit cutter, cut out round discs. You can roll up the remaining dough and cut more discs until all the dough is used up.

Now shingle the biscuits on top of the fruit in a decorative pattern.

Brush the tops with some soymilk.

Bake in a 350-degree oven for 45-50 minutes or until the top is golden-brown.

Let stand on a rack at least 15 minutes before serving.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Comments

  1. says

    I love fruits and fruit desserts. Your cobbler remided me of the one I made after coming to the US. My friend Erin taught me how to make a rhubarb cobler and I have made it so many times since then.
    And you are right it is declicious. We eat it with ice cream for an extra boost of calories. :)

  2. says

    Fruit savvy too..and you made me nostalgic with the mention of chikkoos..it was my fav too during childhood.even now i love to have though..and your cobbler looks splendid…

  3. says

    This cobbler is very beautiful. I would make it but I avoid using too many imported fruits and use fruits that grow around me for now. I loved your second article on simplicity. It is strange how we see our changes be4 our eyes. I rarely buy clothes now even if I like to have a big wardrobe and I just get one thing every couple of months. I try to consume less in every way. I am not familiar with the indian mango. Does it have alot of fibre inside. I know the skins are more yellow than the mangoes in the Caribbean.

  4. says

    Pavani, Laavanya, thanks!

    Jaya :) Ice cream and cobbler are a very natural pairing. I usually leave it out because of the calories, but I admit they do taste great together.

    Ann, Priya, Pavithra, thanks!

    Susan, you sure don’t!

    Bindiya, Veggiebelly, Curry: Thanks!

    Caribbeanvegan, thanks for sharing your thoughts on simplicity. The great thing about cobbler is, you can try it with all sorts of fruits.
    About the Indian mango, the variety I love is the Alphonso which has a bright-orange color and a velvety texture. It is smooth and creamy and not at all fibrous like some mangoes we get here. Just writing about it makes my mouth water! :)

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