The last few weeks of summer are always my favorite at our local Farmer’s Market, and inspiration for so many creations.
During this morning’s midweek adventure, each farmer’s table seemed to be calling my name. I ended up with as many bags as I could carry, and all the way home, I was thinking about ways to use the beautiful raspberries and peaches.
Of course, that wasn’t all I found. On tonight’s menu might be Fresh Corn, Tomato, and Avocado Salad, with my haul of organic tomatoes, fresh basil, and corn on the cob. Later in the week, we’ll be seeing crisp apples, juicy blueberries, and a big fragrant cantaloupe.
But right now, these gorgeous peaches and delicate raspberries have this very easy dessert written all over them.
Made with whole grains, and without any added oils, it’s a fun recipe to make, and just bakes while you’re preparing dinner. I love these warm from the oven, but they’re also great at room temperature, and glorious with a small scoop of vegan ice cream.
PEACH RASPBERRY COBBLER
2 cups sliced peaches
1 cup fresh raspberries
2 tablespoons maple syrup
1/4 cup white whole wheat flour
1/4 cup rolled oats
2 tablespoons organic brown sugar
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 cup unsweetened nondairy milk
Preheat oven to 350 degrees. Have ready 6 individual ramekin baking dishes.
To make the filling, combine peaches with maple syrup in a medium bowl. Pour mixture into baking dishes. Top with raspberries. Set aside.
To make cobbler topping, in a small bowl mix together flour, oats, brown sugar, cinnamon, and baking powder. Stir in the milk, and mix until topping is well combined. Crumble the topping over the fruit mixture, distributing evenly. It’s okay that some of the filling will show through.
Cover the baking dishes, and bake for 20 minutes. Uncover and continue to bake for an additional 20 minutes, or until the top is golden brown and the juices are bubbling. Remove from oven, and serve hot, warm, or at room temperature.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen