Food & Drink Magazine

Peach-Blueberry Cobbler

By Yonni @vegandthecity

Peach-Blueberry Cobbler

Baking in progress!

Every week when I pick up the share from my CSA, I get so excited by the array of vegetables and fruit that await me.  Yesterday offered peppers in 3 different colors and heat levels, more of that luscious purple basil, string beans, corn, heirloom and beefsteak tomatoes, field lettuces, arugula, parsley...and peaches to boot!
Everyone has a different feeling about their peaches, plums and nectarines.  You either like them hard of soft.  For me, if they don't crunch when I bite in, they won't get eaten ~ that is unless I bake them.
So guess what I made our friends for dessert last night!  Yes...a peach-blueberry cobbler.

Peach-Blueberry Cobbler

A closer look...

To make it you will need:
7 ripe peaches, rinsed, pitted and diced
1 pint blueberries, rinsed
1 TBSP vegan butter
1 c brown sugar
1 cup quick cooking oats
3/4 c seeds & nuts (your choice)
Preheat your oven to 350 degrees.
In a non-sick or ceramic baking dish add your diced peaches and blueberries.
In a large ziploc bag, pour the butter, sugar, oats, seeds and nuts (I'd recommend sunflower seeds, walnuts and pecans).  Seal the bag and, using your fingers, squeeze the mixture together from the outside, until the butter is well combined.  Then shake it around, Shake 'n Bake style, and pour over the top of the cobbler.
Bake for 20-30 minutes, stirring every 10 so the oats don't burn.
Serve hot plain or with your favorite non-dairy frozen dessert and enjoy!

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