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May/June 2008
Recipe Archives

Berry-Licious Summer Fruits

A delightful summer fruit cobbler

Blueberry Peach Cobbler

Yield:  8 to 10 servings


1/3 to ½ cup light natural cane sugar, depending on the sweetness of the fruit
¼ cup dark whole cane sugar
1 tablespoon arrowroot
Dash salt
2 cups fresh blueberries, picked over, rinsed, and patted dry
4 ripe peaches (4 cups thick slices, see tip)
Finely grated zest of half an orange (optional)


¼ cup dark whole cane sugar
½ cup whole wheat pastry flour
½ cup unbleached white flour
¼ cup light natural cane sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
1/8 teaspoon baking soda
¼ cup canola oil
¼ cup soymilk or rice milk
¼ cup orange juice
1 teaspoon vanilla extract
¼ teaspoon apple cider vinegar

  • Position a rack in the middle of the oven and preheat to 400 degrees.  Line a baking sheet with parchment paper.  Oil a 9-inch deep-dish pie pan or a 2-quart ovenproof baking dish.  Place the baking dish on the prepared baking sheet for easier handling and to catch any juice that may bubble over.
  • To make the filling, combine the sugar, dark whole cane sugar, arrowroot and salt in a large bowl, and stir to mix.  Add the berries, peaches, and zest, if using, and toss gently until well coated.  Spoon the fruit into the prepared baking dish, and cover with a piece of parchment paper cut to fit.  Cover with aluminum foil and bake for 20 to 25 minutes, until the fruit is bubbling.  Make the topping when the filling has baked for 20 minutes.
  • To make the topping, blend the dark whole cane sugar in a blender for a minute  or two until fine.  Place a wire mesh strainer over a medium bowl. Add the pastry flour, white flour, sugar, dark whole cane sugar, baking powder, salt, cinnamon, and baking soda to the strainer.  Tap the strainer against the palm of your hand to sift the ingredients into the bowl.  Stir with a wire whisk to distribute the ingredients.
  • In a separate medium bowl, whisk the oil, soymilk, orange juice, vanilla, and vinegar until well blended.  Pour into the dry mixture and stir only until the batter is blended.  Spoon the batter evenly over the hot fruit.  Return the baking dish to the oven and bake for 15 to 18 minutes, until lightly browned and set.

Tip:  Because peach skins tend to be thick, the fruit is often peeled before cooking.  I have found an easy way to eliminate the time-consuming process of blanching and cooling the fruit, which is the standard way the skins are removed. Instead of peeling the peaches, use a fork to prick the skin lightly all over (do this over a bowl to catch any juice); slice and use.

Reprinted with permission from More Great Good Dairy-Free Desserts Naturally by Fran Costigan.  Copyright 2006, Book Publishing Company, Summertown TN.

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