I’m not allowed to be vegan because:
I sometimes carry a pound of butter around in my purse.
I stir fry my tofu in bacon fat.
I seriously consider grating cheese on my pillow before I go to bed at night.
(ok… not really. that’s just weird.)
I think heavy cream should be awarded its own national holiday. I’d like that day off work too… sweet, thanks.
If a stranger handed me an egg. I’d eat it. I would.
Just because I’m not allowed to be vegan doesn’t mean that I can’t make a stellar vegan dessert from time to time.
This cobbler is such a delight… I’ll tell you what!
I made the whole recipe without measuring a thing. Not one thing! I looked at the recipe, read it through, then estimated the amounts. A little of this. A little of that… and BINGO! Success!
I encourage you to do the same thing. This recipe is loose enough for such brazen actions.
This vegan cobbler is simple and delicious.
Seasonal peaches and berries are baked with a bit of spice and loads of oat and maple topping.
Feel free to use any combination of summer fruit that excites you.
I made six mini cobblers, but you might want to bake up a9-inch square pan. Don’t be shy.
Beautiful and simple summer food. With cinnamon. Do this.
And the bubbled over berry goodness? Be still my heart.
Vegan Peach Berry Crumbles
inspired by my friends on Twitter and Post Punk Kitchen
makes 6 1/2-cup size ramekin cobblers
For the fruit:
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries
2 medium sized ripe peaches sliced into 1-inch chunks
(if you’d like to use frozen fruit, just defrost and drain the juice.)
2 Tablespoons all-purpose flour
1/2 teaspoon cinnamon
a big pinch of freshly grated nutmeg
(pinch of ground ginger and ground cloves are also encouraged, but not entirely necessary)
1/4 cup pure maple syrup
For the topping:
1 1/2 cup old fashioned oats (i used quick cooking steel cut oats… mostly because i just bought the wrong kind… it worked out yummy!)
1/3 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2 Tablespoons canola oil
2 Tablespoons maple syrup
1 teaspoon vanilla
1 Tablespoon water
Preheat oven to 350 degrees F.
In a medium bowl, toss the berries and peach chunks with flour, spices and maple syrup. Set aside while you assemble the topping.
In a separate medium sized bowl, combine the oats, flour, salt and spices. In a small bowl whisk together the oil, maple syrup, vanilla extract and water. Add the wet ingredients to the dry ingredients and blend with a fork. Make sure all of the dry ingredients are moistened by the oil and maple syrup mixture.
Add half a cup of the topping mixture to the fruit mixture and toss together. Scoop fruit into ramekins, being sure to fill each cup to the top. Spoon and pat topping onto each cup. Sprinkle with an additional dose of ground cinnamon if you’d like. Place the six ramekins on a clean baking sheet and place in the oven. Bake for 35 minutes, or until bubbly and delicious.
Serve with vanilla ice cream topped with honey if you’re not vegan after all.
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Ooh la la!!! I want cobbler now!!! I love all the different kinds of fruits in this!!
woa this looks good
Oh my gosh. That looks so delicious. I feel the same way about the butter, cream, etc.
I just had to laugh at your opening commentary. I’ve always said that I could be a vegitarian along as gravy (turkey, beef, chicken) was on the diet…gravy is my favorite beverage. :)
i love you
No…I love YOU! :)
Delicious!!! I love crumbles and I love the combination of berries and peaches.
I like crumble desserts! No matter with what kind of fruits. As long as crumble on the top serve with a dollop of ice cream, it’s nice to me! I always like the fruit juice oozing out from the ramekins, nice one!
Oh my, this post is hilarious – this household can totally relate!
These look delicious….tfs!
Will whole wheat flour work? Or maybe whole wheat pastry?
whole wheat flour should work. you might just want to add a splash more water.
HI!
So, I’m coming out of lurker mode. I’ve been reading your blog for a little while. I hadn’t been by in a spell and I really like the new layout! The art up top is really great, as are the new side bars. It would be replete in awesomeness if the post navigator thingies (previous post/next post) were up top so you could browse titles, rather than down at the bottom past all the comments.
I don’t know why I felt the need to put that out there, into the universe…erm…internet.
PS. I like your blog, keep doing awesome things. And that butter has other uses, like if you were stuck somewhere…
The opening was so funny! I tried vegan for a months as an experiment. I learned I didn’t miss meat, but I missed everything in the dairy family! This looks amazing. Farmer’s market peaches – look out!!
I love these mini desserts. I guess they wouldn’t be vegan anymore if I topped them with whipped cream or ice cream or both, now would they? :)
looks glorious!!!
and i’ve missed you! i lost my bookmarks when i got a new laptop a few months back and couldn’t remember where to find “that cute girl who makes all the delicious food”. anyway…i hunted and found and i’m not losing you again. yayness abounding!
p.s. why didn’t i think to google “baker blog cute girl los angeles” sooner???? ;-)
looks amazing! and vegan too… wowsers! i am so not vegan. couldn’t do the non-dairy. i like meat but i wouldn’t miss it too much…. but the cheese… oh man the cheese!
I could never be vegan for the same reasons you described. But yay, I have vegans in my life and they will appreciate this. Thanks, Joy!
I’m not allowed to be vegan because… all the same reasons you listed above. :) But, I MUST try this!
It looks so delicious and the pictures are so amazing!!
I love this post, Joy! I actually laughed out loud in front of the computer as I read your reasons for not being a vegan. I think the reason I’d have to stick with you on is grating the cheese over the pillow before bed (as weird as it is)–it’s the gorgonzola and brie that keep me dairy-eating.
Thanks for posting a vegan dessert though–love it!
oh man, that fruit all mixed together is making my mouth water! i just love fresh fruit! these look great!
I’m not allowed to be vegan because I literally do go to bed with a brick of aged cheddar and a vegetable peeler.
But I’d eat this.
We’re not vegan either, but my DD is dairy free/gluten free so this worked for us. I should’ve stuck with your fruit mixture..mine did not get as bubbly/juicy. I used peaches and blackberries. Still came out yummy though. I also made it gluten free by changing the oats and using a GF flour mix. Thanks again for another great recipe. Heres another vegan recipe that is Awesome!!! And you don’t need to be vegan to enjoy… http://vegetarian.about.com/od/breakfastrecipe1/r/orangecranscone.htm (I do 1/2 whole wheat and half regular flour)
sometimes i carry around butter in my purse too. i once took butter to a funeral, just so it would get to room temperature and i could bake with it after.
I made these and liked the raspberry, blueberry, peach and nutmeg combo. The topping reminded more of granola, but that made me feel less guilty about eating it for breakfast instead of dessert. :)
Oh yeah – I also wrote about it on my blog here:
http://tastespace.wordpress.com/2010/09/17/peach-blueberry-raspberry-crumbles/
This looks amazing!
I respect your honest thoughts about not being vegan. This looks tasty and I will be making it soon, thanks!
ps – you should check out my site sometime
I don’t have a blog but I love baking, and I love your blog. My brother and I have a long distance relationship through food. He’s a chef in Europe, and I live…well in the OPPOSITE of Europe :)
Anyway, I made this with peach, blackberry and fig! YUM! I used a little fig preserve mixed with the maple syrup for sweetness. Speaking of sweetness I also used a little blackberry brandy to soak my blackberries in while they were thawing! DOUBLE YUM! Thanks for your great site and your great recipes!
I love this! The crisp topping sounds like it would go wonderfully with many different kinds of fruit – good for all seasons!
Thanks for your tasty and creative vegan recipes… very much appreciated. I am vegan and eat very well, however totally understand the addiction to cheese, cream, eggs, sausage and such. However now I just can’t stomach knowing what happens to the animals and the earth related to the production of dairy and meat – that knowledge cured my cravings.
this is an old post, but you might see it….my friend ACTUALLY did have a pound of butter in her purse and forgot and put her phone in there…IN THE BUTTER. She was able to save the phone by putting it in a bag of rice and leaving on the top of the TV (for heat) after she of course cleaned it off as well as possible. Small world. She is also a personal chef/caterer…so apparently butter in the purse is common among you folk?
oh my goodness. yes.
i love this recipe- am about to make it again. i added ginger and cardamom and just used raspberries and blueberries. i also love that you name it as a crumble, then refer to it as a cobbler and i call it a crisp. we all call it YUMMY.
have a great day!
I’ve been converted. Thanks, Joy!
Joy! Thank you! This was the perfect dessert for my recent dinner party. We had three carnivores, one vegetarian and one vegan. Everyone loved the dish! There wasn’t one complaint!
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