Sorry-not-sorry peach cobbler! Summer treat favorite
An IBS recipe classic that's juicy-sweet delicious, easy and gut-friendly
It’s summer!
My favorite season, from the glorious gardens in bloom to the loooong bright sunny days and late nights.
So here’s my delightfully delicious peach cobbler recipe to welcome the sun and gorgeous fresh fruit of summer.
It gets its name because my husband Will once ate an entire pan hot out of the oven.
I’d made the cobbler to take to friends later that day and set it aside to cool. I ran some errands and came home to find Will forking the last morsel into his mouth.
I was appalled. He looked ashamed but blurted out it was so good he couldn’t stop eating. He was sorry-not-sorry!
Choose the freshest, ripest fruit you can find for this recipe, and for extra digestive stability peel the fruit to reduce the insoluble fiber level. To peel peaches, simply drop the whole fruit into a large bowl filled with boiling hot water, and let sit for about 5 minutes. Remove the fruit and the skins should slide right off.
This sweet and luscious dessert is also wonderful with fresh apricots or nectarines, so choose whichever fruit you love best.
Peach cobbler is an old-fashioned dessert that's traditionally topped with a very high fat butter (or lard!) based biscuit dough. My version is much healthier, and uses just a small amount of plant oil for richness.
The biscuits are especially light and tender from the clabbered milk, which is simply soy or oat milk blended with vinegar. This step replaces the traditional buttermilk, so you can avoid the digestive upsets from dairy while keeping the tang and fluffy texture buttermilk lends to baking.
If you're feeling it, add a generous dash of cinnamon, nutmeg, or cardamom to the fruit filling. Peach cobbler is delicious served warm from the oven, or a la mode with vanilla non dairy ice cream.
The cobbler also reheats beautifully the next day...in the unlikely event you have leftovers!
Sorry-Not-Sorry! Peach Cobbler
8 Servings
Filling:
4 C peeled, pitted fresh peaches
1/3 C - 1/2 C sugar (to taste)
2T Tummy Fiber (optional but makes everything prebiotic!)
1 T cornstarch
1 T fresh lemon juice
Biscuits:
2 C sifted all-purpose flour (or gluten free flour)
2 t baking powder
3/4 t baking soda
1/2 t salt
2 T granulated sugar
1 C soy, oat, or rice milk
1 T apple cider vinegar
4 T safflower, sunflower, or avocado oil
Preheat oven to 425F.
For Filling:
Chop peaches, then stir all filling ingredients except lemon juice together in a medium saucepan, and bring mixture just to a boil. Remove from heat and add lemon juice.
Spray an 8" or 9" baking pan or casserole dish with cooking oil spray, and fill pan with fruit mixture.
For Biscuits:
In a large bowl, sift then whisk dry ingredients.
In a small bowl whisk together soy/oat/rice milk and vinegar until mixture thickens slightly, then whisk in oil.
With a fork blend wet ingredients into dry until well-mixed. Drop dough by tablespoonfuls onto the fruit filling in pan.
Keep your biscuits neighborly, they like to lightly touch - this will help them rise.
Bake for 18-22 minutes until golden brown, and a toothpick inserted into a biscuit comes out clean.
Enjoy for breakfast on a beautiful summer morning, or as a snack, or dessert…
And get more IBS recipes here…
You are not alone.
P.S. If you have any questions or comments I'd love to hear them - just reply to this email to reach me directly. I am overwhelmed with emails but I try to answer everyone. If you need immediate help please join my private IBS coaching.
XOXO
Heather
Heather Van Vorous
Over 40 years dealing with IBS
Get full help for IBS here