Vegan Chipotle Peach Cobbler with Pecan Biscuits
When I see a recipe that looks amazing on TV or Facebook or wherever I happen to be, I say to myself, I need to veganize that. I saw someone making peach cobbler a few weeks back on a cooking show, and it wasn't vegan at all but I said to myself, I need to make an even better vegan version of that. The version that was being made had loads of dairy, eggs, and refined sugars (just so much sugar I could not even comprehend it, like 2 full cups in the recipe). Mind you, I make my cobblers a different way than this one was made, but I just wanted peach cobbler after watching that show and becoming hungry for it. I got busy though, and had to wait a few weeks but finally I got around to making it last weekend! Fresh, ripe peaches and nectarines are one of the highlights of my Summer. Anyone who lives in a state where they are grown, and can get them locally is really lucky! Just sayin'. We don't have them here in Minnesota, but we can still buy them.
So, I got some for my special cobbler I had been waiting weeks for. I didn't want a plain old cobbler though, I wanted something a little more fun. So, I added some chipotle powder to the filling, because I like a little heat with my fruit sometimes. It goes beautifully with peaches! I added just a touch of cinnamon too, because it adds a hint of sweetness. I sweetened this all with maple syrup which also loves chipotle and peaches. It was an amazing combination! I chose to make pecan biscuits to top it off. Cornmeal biscuits sounded good too, but I figured I would save that for another day...maybe paired with blueberries. I love peaches and pecans together, I recently made some peach and pecan muffins that were wonderful, so I went with that combo again.
These smelled amazing while baking, the most heavenly aroma filling my home. Like peach jam and pecan scones together! My biscuit topping is after all, my scone dough. Which is why they are so good. The cobbler tasted wonderful too, sweet peaches with a little kick of chipotle and the flaky nutty biscuits to top it off...simply heavenly! If you have access to fresh peaches, do give this recipe a try, I am almost certain you will love it as much as I did, especially if you top it off with some cool ice cream and eat it warm!
Vegan Chipotle Peach Cobbler with Pecan Biscuits
Serves 4
Fruit:
- 3 cups organic peaches, sliced
- 1 Tbsp maple syrup
- 2 Tbsp gluten free all purpose flour
- 1/4 tsp ground chipotle powder
- 1/4 tsp cinnamon
- 1 Tbsp lemon juice
- 1 tsp pure vanilla extract
biscuit topping:
- 3/4 cup gluten free all purpose flour
- 1/2 cup pecan meal*
- 2 Tbsp coconut sugar
- 1/2 tsp plus 1/8 tsp baking powder
- 1/8 tsp sea salt
- 2 Tbsp solid coconut oil, cut into chunks
- 1/4 cup cold full fat coconut milk (chilled in the fridge is best), mixed well
- 1 tsp pure vanilla extract
6 inch wide ovenproof bowl or pie plate
Instructions:
- Preheat oven to 400 degrees with the rack at the center position. Place a baking sheet lined with foil on the rack. Oil a 6 inch wide pie plate or bowl with coconut oil. In a large bowl, toss together the fruit, maple syrup, chipotle, cinnamon, lemon juice and zest, vanilla, flour. Spoon into prepared bowl or pie plate, and cover with foil. Place plate on baking sheet and bake for 45 minutes until fruit is cooked through and bubbling.
- Meanwhile, when the fruit in the oven is almost at 45 min, to make biscuits, in a large bowl, combine the flour, pecan meal, sugar, baking powder, and salt. Cut in the oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla extract into the coconut milk. Add the milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy. Place dough on a floured work surface, and pat into a 1/2 inch tall rectangle.
- Remove baking fruit from oven. Cut small shapes out of the dough using a cookie cutter (or free form it), and place on top of the cobbler. When all biscuits are on top of cobbler, sprinkle with coconut sugar and return to the oven. Bake for about 20 minutes until biscuits are cooked through and lightly brown and toasted on top (keep a close eye on they could burn very quickly). Remove from oven and let cool until warm, and top with some ice cream or coconut vanilla whipped cream and...enjoy!
*Raw pecans ground to a flour consistency in a food processor
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