Recipe: Bourbon and Maple Peach Cobbler
A vegan cobbler is nothing groundbreaking but a tasty one is.
Tue, Dec 18 2012 at 4:30 PM
I know a vegan cobbler is nothing groundbreaking but a tasty one is! What is great about traditional cobblers is that blend of baked butter and ripe fruit; it's pure ambrosia. Vegan cobblers are often too sweet and little one-note for my taste all together. I wanted a cobbler that was animal-free yet with all the depth of a regular cobbler. Bourbon and maple definitely step up to the plate.
Prep time: 5 minutes
Total time: 1 hour
Bourbon and Maple Peach Cobbler
- 8-ounce can organic peaches in light syrup*
- 1 tablespoon bourbon (more if it's for your in-laws)
- Pinch clove
- 1 teaspoon cornstarch
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- Pinch salt
- 1/4 cup maple syrup
- Strain the peaches for at least 30 minutes to an hour. You want to remove the excess liquid as to not drown out the bourbon flavors. Really, no one wants that!
- Preheat oven to 350 degrees. Add the bourbon, cornstarch, clove and a pinch of salt. You can use more bourbon here but I wouldn't use more than three tablespoons or the recipe is going to be a bit unbalanced.
- Mix together all of the ingredients for the topping aside from the maple syrup. You want these to be mixed very well before adding the syrup because it will be a hot mess if you don't.
- Add the maple syrup.
- You DO NOT want to over-mix this topping. The more you work the concoction, the denser it becomes.
- Divide the peach mixture amongst two to four ramekins and add the topping.
- Bake the ramekins in the oven at 350 degrees for about 20 minutes and remove. Let cool for a minute and serve.
* Any can of peaches would do, but I suggest organic and light syrup if you have it available. I used these wonderful peaches from Cuisine en Locale, a 2012 Good Food Awards winner. Soaked in anise, these peaches were the perfect compliment to this recipe. Check out a video for this recipe below:
This story was originally written for Treehugger. Copyright 2012.