Peach Cobbler is dangerous…Day 63

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This is a bad picture of what great cobbler looks like.

Things I learned from making my mother’s Peach Cobbler:

  • Needs to be canned peaches – frozen and fresh just don’t work
  • Real sugar… for the love of all that’s good use only REAL sugar
  • Vanilla is your bestie

So I have been on a mission to make my mother’s famous peach cobbler. I have dreamed about it. I have described in mouth-watering detail to everyone who would listen. I google searched and read recipe after recipe. And then, because sometimes life is simply wonderful, I remembered my mother had a recipe book. Go  team me!

I made peach cobbler.

Here are some things you should know.  I love Peach Cobbler. I loved my grandmother’s peach cobbler.  And I was obsessed with my mother’s peach cobbler. I talk about it all the time. When you say you love peach cobbler people always want you to try theirs.  I refused. Always. Unless you or the person who made said cobbler was a fat, butter eating southerner I didn’t want to touch it.  I didn’t even want to look at it. (That’s prejudiced and I’m okay with it.)

And then I developed allergies. (So many of my stories have this  sentence thrown in somewhere .)

My allergies have completely taken over my life. I no longer have the same relationship with food that i used to. It’s embarrassing to go to restaurants with me. My friends wait for me to interrogate the staff before they even look at the menu. Sadly, All my conversations go like this:

Burger Joint: “Do you have a gluten-free bun? You do?!? Can I see the package it came in? I just have to be sure. Do your fries have that weirdo coating on them? No. Awesome-sauce. What about the stuff it’s rolled in after its fried?”

Italian Ristorante: “I have a gluten issue. Do you have gluten-free pastas? What about the sauce? Is cheese in the sauce?”

Bakery: I don’t even bother asking. I just keep walking.

I have been “accidentally” poisoned by waiters who didn’t believe me when I said I was allergic and lied to me about the food. (Seriously. Once I was in a restaurant and asked about the meatballs. The waitress assured me there was no dairy in the meatballs. And then I ate one. My throat visibly  swelled , I lost my voice and was clawing at it in the space of 5 minutes. The cook yelled at her from the kitchen. It was a scene.)

When I decided to go “clean” and began making 95% of what I eat cross-contamination was dramatically reduced and I started having real confidence in my food.

The problem is that going clean and using my brand new fancy oven  didn’t stop comfort food craving. For a girl who grew up loving macaroni and cheese, homemade ravioli, lasagna oozing ricotta and cobbler I have had  the worst time with cravings.

And when I went “mostly” vegan it went completely to pot.

(INSERT DRAMATIC SIGHS.)

So i tried to make the recipes that i wanted and have them taste the way i remembered them. Didn’t really happen like that. Turns out you need butter and cheese for macaroni and cheese (at least the way i know it). And for lasagna fresh ricotta makes the dish.

So what did this “almost” vegan with a list of allergies do?

Step 1: Time to totally rethink how food is supposed to taste. My tastebuds have completely changed. And that’s a good thing. But that means when i eat something it’s not going how i remember it used to. But it can still be delicious
Step 2: I might have to become  the food scientist. Being gluten- free, dairy- free, egg- free, wheat- and oat- free, berry- and banana- free, etc., etc., means that there will be some interesting combinations to get  the desired result. There will be a lot of experimentation.
Step 3: Adventure is good for me. So I no longer make my collards with ham hocks but that doesn’t mean i’m going to have bland collards.  No ma’am.  that means  i need to figure out what in my arsenal can give me flavorful veggies  that i can serve to my meat-eating daddy.

But back to the cobbler.

So this cobbler (isn’t he lovely?) is the final result of weeks and weeks of experimentation. It was not easy. And because i am poor i do not throw anything out. So even if the cobbler was not so good i ate it. (For the record i ate a lot of bad cobbler!)

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These are pretty peaches but they aren’t ready for cobbler. They should be wet with juice and hard to hold in your hand.

Those tips at the top of the page are really good advice. Please learn from my mistakes.  I cannot stress enough that you need canned peaches. I used canned peaches in pear juice (no syrup or high fructose corn syrup for this girl) and they were perfect.  Also, I tried using Splenda (i know what the studies say but i have a huge bag i need to use up) and other sugars and when it comes down to it you need to either use brown sugar or white sugar – those are the only two that will get the sweetness right.

Here’s the peach cobbler recipe that is deceptively easy. If you make it drop me a note and let me know how you liked it… I know you will.

Mommy’s Peach Cobbler

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Worst photo ever. But, in total disclosure, as I was adjusting the light to redo the photo and cleaning off a work space people were digging in so this is what I got. Don’t judge me.
Original Recipe Revised (i.e. gluten and vegan friendly) Recipe
  • 1 Large can peaches
  • 1 Tsp baking powder
  • ½ C evaporated milk
  • ½ C sugar
  • ½ C flour
  • 1 stick butter
  • 28 oz  can peaches in juice
  • 1 Tsp. baking powder
  • 1 C nut or soy milk
  • 1 C sugar
  • 1 C gluten-free flour
  • Cinnamon to taste
  • Enough dairy free butter to cover the pan
Directions:
  • Melt 1 stick butter in oblong baking dish
  • Pour peaches over butter and spice with nutmeg and cinnamon
  • Mix flour, sugar, evaporated milk and baking powder. Pour over fruit
  • Bake 45 min at 350 F

 

Super easy.



Disclosures:
I doubled my topping because it didn’t cover the peaches with just ½ of everything.
You can reduce the non-dairy milk to create your own condensed milk. I didn’t. I’m too lazy for that.
I used Silk Almond Milk – Vanilla flavor and Earth Balance Spread

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