Friday, August 26, 2016

Day 235 Peach and Blueberry Cobbler

Peach and Blueberry Cobbler

The Fruit
2 Pounds Ripe Peaches
1 Pint Blueberries
1/4 Cup Sugar
1/4 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
Juice of 1/2 Lemon
2 Tablespoons Tapioca

The Biscuit
1 Cup White Flour
1 Teaspoon Baking Powder
1 Tablespoon Sugar
1/8 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
4 Tablespoon Earth Balance
Egg substitute made from 3 Tablespoons Water, 1 Tablespoon Oil, 1 Tablespoon Flax Seed
3 Tablespoons Almond Milk

1.  Peel and slice the peaches.  Combine the peaches with the sugar, spices, lemon juice and tapioca.  Place in a saucepan.

2.  Combine the flour, baking powder, sugar and salt.

3.  Cut the Earth Balance into small pieces.  Cut into the dry ingredients until the mixture resembles coarse meal.  Mix all the egg ingredients together.  Add the milk. Pour this mix into the dry ingredients.  Mix with a fork.

Fruit Base
4.  Flour a work surface and roll out the dough.  You can leave in one big piece or cut into several small circles.
Uncooked Cobbler

5.  Preheat oven to 400 F.  Heat the peaches on the stove top until the juice boil.  Add to a baking dish and mix in the blueberries.  Lay the biscuit dough over the fruit.  Bake until the biscuit is brown, about 25 minutes.

Goes well with Coconut Milk Vanilla Ice Cream

Soundtrack  Walter Etc. - By Golly

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