Congratulations Kate for taking the cake in our Staff Summer Fruit Cobbler Bake-Off this past Saturday! Kim’s vegan, raw concoction took a close second, and folks have been dreaming of Marguerite’s cherries soaked in almond extract. Irene held off long enough for the last bite. Thanks to everyone who participated in the baking and the judging- with a potential disaster on the way and a few lineup changes, we were pleased to have such a turnout. We all look forward to more cook-offs in the future: local apples will show up soon, and what better reason to coat them in butter and cinnamon than bragging rights? We also have some accomplished chili-makers on staff. The impending cool weather looks more appealing with chili on the horizon.
Below are all the staff-submitted cobbler recipes for your enjoyment. Please let us know how trying them at home works out for you!
Shared by Marguerite:
12-15 medium yellow peaches
1 and a half pounds fresh cherries
2 cups almond flour
1 cup coconut oil
one-fourth cup of maple syrup
3 Tablespoons almond extract
freshly grated nutmeg
salt
Preheat oven to 400 F. This cobbler begins with soaking the fresh cherries in almond extract. Gently rinse the cherries in cold water. In a medium sized bowl, pit the cherries by hand. Stir in the almond extract. Next, cut the ripe peaches into half-inch pieces. Oil your favorite large baking dish and pile on the peaches. In a separate bowl combine the almond flour, coconut oil, maple syrup and a generous pinch of salt. Mix well with your hands, allowing the oil and almond flour to clump together. Place the soaked cherries on top of the peaches, followed by the almond flour mixture. Finally, grated half of a piece of nutmeg on top and sprinkle on another generous pinch of salt. Bake for 45 minutes at 400 degrees.
Shared by Beth:
Peach Cornbread Skillet Cake
4-5 medium to large peaches; peeled, pitted and sliced
1 vanilla bean, stripped from the pod (or approx one tbsp vanilla extract)
1/4 tsp chili powder (optional)
1 c. cake four
1 c. cornmeal
2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 c. yogurt
3 tbsp melted butter
4 tbsp honey, divided
Combine 1 tbsp honey, chili powder and vanilla into your bowl of peaches to “marinate” until ready to add to cornbread. Mix together dry ingredients in large bowl. Mix together wet ingredients, including remaning 3 tbsp honey, in a seperate bowl (excluding peaches). Mix wet ingredients into dry ingredients just enough to combine everything.
Pour cornbread batter into greased iron skillet, 9″ cake pan or spring form pan. Gently lay peaches across the top of the batter, pouring remaining vanilla-chili peach juice over the top.
Bake at 350 for 20-30 minutes or until cooked all the way through.
Shared by Kyara:
6 cups (3 pints) blueberries
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt
For the topping
3/4 cup all-purpose flour
1/2 cup rolled oats (or chopped nuts, such as almonds)
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) unsalted butter, softened
⅓ cup sugar
Preheat oven to 375°. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.
Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.
Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.
Shared by Kate: (This recipe is gluten-free!)
10 local nectarines, sliced (not peeled)
1 cup plus 2 tbsp. almond flour
3/4 shredded unsweetened coconut
3/4 cup gluten-free rolled oats
1 cup organic raw pecans, finely chopped
1 1/2 sticks organic butter
1/4 cup organic brown sugar
2 tbsp. organic honey
2 tbsp. fresh squeezed organic lemon juice
1/2 tsp. organic cinnamon
1/2 tsp. sea salt
Preheat oven to 350 degrees. Butter a very large baking or casserole dish. Line the bottom with sliced nectarines. Pour 1/2 stick melted butter, 2 tbsp. lemon juice, 2 tbsp. almond flour, and 2 tbsp honey over the nectarines and stir until evenly coated.
In a separate bowl combine remaining almond flour, shredded coconut, rolled oats, chopped pecans, brown sugar, cinnamon, salt, and cold butter chopped into small pieces. Work mixture with hands until fully combined and is a crumbly but very moist in texture. Spread on top of nectarines and pat down until nectarines are fully covered. Bake for 25 minutes or until topping is browned (ovens may vary).
Serve warm with vanilla ice cream or homemade whipped cream.
Shared by Kim: (This recipe is vegan and raw, containing NO white flour, NO white sugar, NO dairy, NO soy, NO gluten, and NO saturated fats!)
Crust:
1 cup dry almonds
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 cup pitted semi-soft dates
Filling:
4 cups blueberries
1/4 cup maple syrup (optional)
Put all crust ingredients in a food processor to make the crumble then take half of the crumble out into the pie plate.
Put all the filling ingredients in a bowl and stir it all together. Then add it to the pie plate.
Add the remaining crumble on top and then stir all the ingredients together carefully.
Shared by Emma: (This crumble is gluten-free!)
Chocolate Cookie Peach Crumble
11 Lg peaches, peeled and sliced
¼ cup org brown sugar
2 Tbsp butter
2 Tbsp Singing Dog vanilla extract
2 Tbsp water
1 tsp Now beef gelatin powder (or sub vegan gelatin)
¼ tsp cinnamon
Topping:
2 cups Orgain Chocolate Outback cookies, crumbled up (or use any crispy gluten free cookies, vanilla or chocolate)
¼ cup org brown sugar
¼ cup partially melted Natural By Nature unsalted whipped butter
Dissolve gelatin in water. Put peaches, butter, brown sugar, vanilla, cinnamon, and gelatin mixture in pot. Cook on stove at low heat, stirring occasionally, and simmer for 1-2 hours. Take off stove, pour into square glass pan. Let mixture cool. Mix together all topping ingredients and pour over cooled peaches. That’s it!
Shared by Staci:
Biscuit-Topped Cobbler
2 cups all-purpose flour
1 Tablespoon baking flour
½ teaspoon baking soda
1 teaspoon salt
1 stick butter
1 cup buttermilk
4 cups peeled & sliced peaches
½ cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1 Tablespoon flour
Preheat oven to 375. Generously butter a 1 ½ qt baking dish. Place sliced peaches in dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix and spread gently. Bake 10 minutes. In a food processor, pulse flour, baking powder, baking soda, and salt. Add cold butter, pulse until mixture is the texture of coarse meal. Add buttermilk, pulse until dough is moistened. Drop spoonfuls onto heated peach mixture. Baked about 25 minutes.
Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.
