It’s June already, can you believe it? I have a recipe to share that is sure to impress. It takes minutes to prepare, but looks and tastes like it took at while longer. Cornbread peach cobbler is exactly like it sounds: a sweet bottom layer of warm peaches with a hint of cinnamon, and a wonderful top layer of a cornmeal-based gluten-free cake. Thankfully my experiments in the kitchen sometimes pay off. This cobbler is extremely delicious. The peaches are soft, warm and the cornbread is light, sweet, with a perfect crumb and a hint of orange. This cobbler is best served warm, and would be lovely topped with a scoop of vanilla coconut milk ice cream.
I should really name this “Ashley’s Lazy Housewife Peach Cobbler” because it really is extremely simple, with one major shortcut. I used canned organic peaches from my cupboard. I like to keep canned fruit on hand, as long as it’s organic. Having these peaches really saved the day when I wanted to make a dessert for a Summer get-together. The nice thing about using canned fruit is it’s soft enough that you don’t need to precook it for a cobbler. Saving time? Count me in. A little of this and that, and poof – this dessert is pure magic.
Cornbread Peach Cobbler
vegan, gluten-free, soy-free, peanut-free
yield: one standard 9 inch by 1-1/4 inch pie
For the peach layer:
2-15 oz. canned organic sliced peaches (packed in fruit juice)
1/4 cup reserved juice from canned peaches
1/3 cup natural cane sugar, or coconut sugar
1 1/2 tablespoons potato starch (can substitute with cornstarch)
1 teaspoon ground cinnamon
For the cornbread layer:
1/2 cup. cornmeal
1/3 cup sorghum flour
1/3 cup finely ground almond flour
1 tablespoon potato starch (can substitute with cornstarch)
3 tablespoons natural cane sugar, or coconut sugar
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cold soy-free vegan butter (such as earth balance soy-free)
1/2 cup almond milk
1/4 cup orange juice
Preheat oven to 400 degrees Fahrenheit. Drain the peaches and reserve 1/4 cup of the juice from the canned peaches. Spread the peaches onto a traditional size glass pie pan. In a small bowl, use a fork to whisk the peach juice, sugar, potato starch and cinnamon until it’s smooth. Pour mixture on top of the peaches and use a rubber spatula to gently coat the peaches. Set aside to prepare the cornbread layer.
Combine the almond milk and orange juice in a bowl and set aside to curdle. Separately, in a large bowl, sift together the cornmeal, sorghum flour, almond flour, potato starch, sugar, xanthan gum, baking powder and salt until well-combined. To this add the cold, soy-free vegan butter 1 tablespoon at a time. Using a strong wire whisk (or a pastry cutter), cut in the vegan butter to the dry ingredients until it resembles crumbs or little pebbles. Then slowly add the almond milk/orange juice mixture and combine gently with a rubber spatula. It may appear that the batter is too liquid, but it’s supposed to be that way. Immediately pour the cornbread batter on top of the peaches. Bake for 25-30 minutes, until the top of the cobbler is golden and slightly cracked. Let sit 10 minutes or more before serving.
Serve warm, along side vanilla coconut milk ice cream. I apologize for the lack of pictures on this cobbler. It was, no lie, devoured within minutes. I’m grateful I managed to capture the images I did! Cornbread peach cobbler is the perfect dessert to bring along to a summer barbeque, potluck or party. Like I usually say, no one will be able to even guess this is vegan or gluten-free. Happy Summer everyone! Cheers!