with toasted almonds
MAKES 4 TO 6 MINI COBBLERS
Lucky for me, my friends up at Cherry Creek Orchards in Pontotoc, Mississippi, grow some of the best peaches this side of the Mississippi! And when it comes to peaches, my mind goes straight to peach cobbler. It has to be one of my favorite desserts. Juicy, sweet peaches baked under a flaky crust? C’mon, you know you want some. I’ve made this recipe even better by adding chopped almonds to the crust, which provides a nice crunch. A splash of almond extract deepens that flavor in a beautiful way. I’ve also made the executive decision to make them mini so there’s more crust and everyone gets enough. You’ll thank me later. If you don’t have access to good, ripe peaches, that’s okay. You can use frozen. But I can’t tell you how much better this dessert is when you use fresh, ripe ones.
4 cups chopped juicy ripe peaches (6 medium)
¼ cup vanilla sugar or regular sugar, plus more for sprinkling
2 tablespoons unrefined coconut oil
½ teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
½ teaspoon almond extract
1 tablespoon cornstarch
1 teaspoon ground cinnamon
½ teaspoon sea salt
½ batch Double Buttery Crust or one 9-inch store-bought vegan pie crust
¼ cup chopped blanched almonds
Vegan vanilla ice cream, for serving (optional)
Preheat the oven to 350°F.
In a large pot, combine the peaches, sugar, coconut oil, lemon zest, lemon juice, vanilla, almond extract, cornstarch, cinnamon, and sea salt. Cook over medium-high heat until the mixture begins to bubble. Cook until the mixture reduces to a glossy, thick consistency, about 5 minutes. Distribute the mixture among 8- to 12-ounce ramekins.
Cut the dough into thin strips (¼ inch thick) and weave on top of each filled ramekin. Brush or spray the crusts with vegetable oil. Sprinkle almonds and sugar on top.
Place the ramekins on a baking sheet. This will make it easier to transfer in and out of the oven. Bake until the crust is golden brown, about 40 minutes.
Serve as is or with your favorite vegan vanilla ice cream.
lagniappe: I like to leave the peach peel on. If the texture bothers you, simply peel the peaches before cutting them. For a more rustic look, simply cut the crust into circles and place them over each ramekin. Cut some slits on top to let the steam out when baking.