Peach Cobbler Crisp
During peach season in Texas, fresh, local, juicy peaches are everywhere – humongous displays in produce sections, beds of trucks parked on street corners, restaurants serving everything topped with Jalapeno-Peach Chutney. For some reason, this year’s peaches are especially delicious, so I have been practically swimming in peaches for the last week or so. I can’t seem to stop eating them.
When all these peaches started rolling into town, I knew a cobbler was right around the bend. I can up with this one that is absolutely delicious, although it came out a bit more crumbly than I had anticipated. Overall, I’m totally okay with that, though, because it turned out to be a fantastic mix between a cobbler and a crisp. Yum, yum!
PEACH COBBLER CRISP
serves 8
Masa is a finely-ground corn flour used to make corn tortillas. It is usually found on the Mexican cooking aisle of the grocery store or in specialty groceries. If it’s not readily available in your area, substitute it with 1 3/4 cup rice flour and 1/4 cup finely-ground cornmeal.
For the Peaches:
12 medium-small peaches, pitted and sliced
3 Tbs butter or Earth Balance
1 tsp vanilla extract
1/4 cup agave nectar
1 Tbs. cornstarch
For the Topping:
2 cups masa
3/4 cup agave nectar
4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. xanthan gum
1/4 tsp. salt
4 Tbs. butter or Earth Balance, melted
2 Tbs. apple cider vinegar, plus enough soymilk to equal 1/3 cup of liquid
1 tsp. vanilla extract
1. Preheat oven to 375 degrees. In a large-ish pot, melt 2 Tbs. butter over high heat. Add the peaches, vanilla, agave nectar, and cornstarch. Stir and cook for about 2 minutes or until the peaches just start to soften and the liquid begins to thicken. Remove from heat and pour peaches and liquid into an 8″x11″ (or 2 qt.) baking dish. Set aside while making the topping.
2. In a large mixing bowl, stir together the masa, baking soda, baking powder, xanthan gum, and salt. Combine the wet ingredients in a liquid measuring cup and pour them over the dry ingredients. Stir to combine. Press the topping over the peaches and bake 15-20 minutes, or until the juices are bubbling and the topping is golden brown.
3. Allow to cool for at least 15 minutes. Serve with a big ol’ scoop of ice cream!
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