Fruit-filled and lightly sweet, this cobbler is appropriate for breakfast, brunch or dessert. For a vegan version, use vegetable instead of butter.
2 1/2 - 3 cups fresh or semi-frozen sliced, peeled peaches
2 tablespoons peach or raspberry liqueur, or plain brandy
1 tablespoon fresh lime juice
1 scant cup whole wheat flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons melted Organic Valley Butter or vegetable oil
1. Combine peaches, liqueur, lime juice and 3 tablespoons water in a deep, medium-sized, non-reactive skillet. Stir gently to combine. Bring to simmer over medium heat.
2. Meanwhile, whisk flour, sugar, baking powder, baking soda and salt in a bowl. Whisk soy milk and melted butter or oil in another bowl. Stir wet mixture into dry mixture.
3. Drop batter by large spoonfuls over peaches. Cover tightly and cook undisturbed over low heat until dumplings are firm, 15 minutes. Serve hot with maple syrup or warm with whipped Organic Valley heavy cream.
Copyright by Terese Allen