Ever since I started this whole dairy-less deal I've found myself wrestling with a few problems, the largest one being the absence of butter. I've found that for many things there are a few decent swaps but it doesn't often go undetected. I prefer things to taste good regardless of what it is that went into baking them and butter substitutes often end up with their end products tasting that sort of oh this is pretty good for not having butter kind of way which to me is sign of low quality. Over the school period I made a great many unblogged dairy free Frankenstein type recipes trying to punch this problem square in its ugly face. This cobbler I think is my victory round.
Blueberry Peach Cobbler
originally by The Full Woman
Blueberry Peach Filling
12 ounces frozen blueberries (about 1 3/4 cups), thawed and drained of excess juice
16 ounces frozen sliced peaches (about 2 cups), thawed and drained
1tbsp cinnamon
1 cup sugar
1/2 cup all purpose flour
1/4 tsp salt
Add all ingredients to a large mixing bowl and toss to combine. Spoon into a 9 inch pie plate and cover with vanilla almond topping, recipe below.
Vanilla Almond Topping
1 egg
1/4 cup sugar
4 tbsp coconut oil, room temp
1/2 tsp vanilla
1/4 cup almond milk
1/2 cup all purpose flour
3/4 cup almond meal
1 1/2 tsp baking powder
1/4 tsp salt
In a large mixing bowl whisk together egg, sugar, coconut oil vanilla extract and almond milk until smooth. Add flour, almond meal, baking powder and salt and whisk until just combined. Spoon over pie filling and bake at 375 degrees for 40 minutes, until golden brown and delicious. Serve warm or cold (my favorite!) topped with almond dream ice cream.
