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Peach Cobbler
You can also use other fruit. I tried it with blueberries and it was perfect. I used about 1 pound of blueberries and it cooked faster than my version with peaches. See instructions below.
I have not tried my recipes with frozen fruit so I can't recommend it.
1 1/2 pounds sliced fresh peaches
2/3 cup whole wheat pastry flour
1/3 cup almond flour
1/3 cup oat flour (or process rolled oats in food processor to create your own oat flour)
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup date sugar
1 cup pitted, chopped Medjool dates (about 7)
1 1/2 cups soy milk (or plant milk of your choice)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1/4 cup chopped whole almonds for topping (optional)
First slice the peaches. To peel fresh peaches place them in a pot of simmering water for 30 seconds. Immediately move them to a bowl of cold water. The skins should come off easily. Slice the peaches in half, then into 1/2 inch slices. Arrange the slices in a 10 inch baking dish.
The size of the baking dish is important, so adjust your cooking time is you change sizes. For example, the cobbler will be much thinning in a larger pan and will cook faster. Placing it in a too small baking dish will result in the crust being underdone.
Mix the dry ingredients together in a medium bowl and whisk together. In a blender jar, add the soy milk, chopped dates, apple cider vinegar and vanilla extract. Process until smooth. Pour the wet ingredients into the bowl with the dry ingredients. Fold together with a large spoon to combine but do not over mix. Using a large spoon, place equally spaced dollops of the topping over the peaches. Spread the topping evenly over the peaches. Sprinkle with chopped almonds, if desired.
Place in a 350° oven and bake for 40-55 minutes. Check at 40 minutes by first using a toothpick. If it come out clean, also check the topping by lifting a section up with a large spoon. If the batter is runny and uncooked return the cobbler to the oven and bake for 5 more minutes. Check again and return as needed. My Peach Cobbler too 55 minutes, but when I made Blueberry Cobbler it was done in 40 minutes, probably because I only used 1 pound of blueberries. The cobbler may seem a little runny but the juices thicken after it cools a bit.
Enjoy with banana nice cream or just eat it plain.

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