DE LI CIOUS
A steaming hot and vibrant base of juicy peaches, oven-baked under a light cookie dough, biscuit-like topping with a subtle crunch. Next to a contrasting cold plop of melty frozen yogurt or ice cream.
You just have to give this peach clobber a try. With us, it was love at first bite. Especially because of its simplicity. This peach clobber is truly juicy, golden brown to crispy perfection. But… with zero fussy stuff and the least amount of effort.
4 large ripe peaches - cut into thick slices*
1/4 cup coconut or brown sugar
1/2 cup butter - melted (soy if you want to keep it vegan)
3/4 cup coconut or brown sugar
1 teaspoon vanilla
1 cup coconut or normal flour
1 teaspoon baking powder
a pinch of salt
1/4 cup turbinado sugar (optional, but really nice)
ice cream for serving (dairyfree if you want to keep it vegan)
Preheat the oven to 350ºF / 180°C Smear the bottom of a 9×13 inch / 23x33 cm oven tray with a little bit of butter. Add peach slices and sugar, and mix directly in the tray.
In a small bowl; mix the butter, sugar, vanilla, flour, baking powder, and salt until a cookie-dough-like batter forms.
Place scoops of the mixture over the top of the peach slices. Spread with a spoon, no need for perfection here.
Bake for 25 minutes. At this point it should be juicy and bubbly around the sides.**
Sprinkle the top with turbinado sugar. Bake another 10 minutes and then finish with a few minutes under the broiler (around 475ºF / 250°C ) for a few minutes until golden brown and slightly crunchy on top.
For the best saucy results, let it stand for 20-30 minutes before serving… but good luck with that;D
*I peeled the peaches for this recipe if the texture of the peels doesn’t bother you, you can easily leave the peal.
**If your cobbler is not saucy and bubbling after 25 minutes of baking, it’s probably because your peaches are a bit on the firm / dry side. Two tablespoons of melted butter over the peaches at this point is helpful in coaxing some “juiciness” out of the peaches during that last chunk of bake time.