There’s something special about foods that feel season-specific. Summertime seems to be full of them: burgers and hotdogs on the grill, fresh corn on the cob, berries in every variety. One of the desserts I make every summer is Blueberry Peach Cobbler. This year has been especially awesome because the kids can all do a job: one cuts the peaches while another washes the blueberries. One melts the butter while another stirs the dry ingredients. Even TJ can “decorate” the batter with the fruit. I’m still in charge of the oven, but I have a feeling I’ll be out of even that job soon. Having big kids is so great.
P.S. I’ve been breaking my dairy-free commitment for a small serving (we’ve made this three times this week and I’ve paid for it every time) but I’m curious to see what swapping the milk for coconut milk and the butter for an Earth Balance stick would do.
INGREDIENTS_______________________________________________________________________________________________________
3 large peaches, sliced (depending on your preference, you can also peel and lightly sugar them)
2/3 cup blueberries
1 cup sugar
1 cup flour
2 tsp. baking powder
1 tsp. salt
1 cup milk
1/2 cup butter, melted
DIRECTIONS________________________________________________________________________________________________________
Preheat oven to 350 degrees.
Mix dry ingredients: sugar, flour, baking powder and salt.
In a separate bowl, combine melted butter and milk.
Pour wet ingredients over dry and mix together.
Pour into a 13″x9″ lightly greased pan.
Place sliced peaches into the mix and then sprinkle with blueberries.
Bake for 50 minutes.
This cobbler is delicious straight from the oven, but I also love it cold the next morning with a cup of coffee, if it lasts that long! Hope you enjoy.
I've been baking dairy-free for about 10 years for my son, and I swap out ingredients in regular recipes all the time, with great success. I bet the subs you mentioned would be perfect. Earth Balance is my go-to for butter, always. For the milk – I've found that almond milk is best in baked treats. It has more body to it than coconut or rice, and the slight nutty flavor usually adds to the end product nicely. I happen to have a few peaches here that need to get eaten…I just might be making this today! Thanks for the recipe.
That is so helpful, thank you!
I use almond milk as a sub for regular milk too and find that it works well!
That's so good to know, thank you! Love that it's an easy swap. You had to be dairy-free due to nursing, right? Do you have any favorite recipes?