Some might wonder why in the world National Peach Cobbler Day is in April? My theory goes something like this … Right now it’s peach blossom time, and as farmers predict their harvest, we food lovers prepare our recipes! Fortunately, the weather has been kind to the peach trees this year and across the country peach orchards are in full bloom. Growers say we should see a great crop this summer.
So how about those recipes? Peach cobbler typically has a biscuit or pie crust topping, but we prefer to break with tradition and make a peach crisp or crumble … lately with cookies! Since Tony is gluten-free and we’re both dairy-free, we like to use Lucy’s Cookies for a quick and tasty crumble. Lucy’s Cookies use non-GMO, organic ingredients, and for those of you with additional diet concerns, they are also vegan and made in a dedicated bakery where they exclude gluten, milk, eggs, peanuts and tree nuts. I got the idea last week from this video by Dr. Lucy:
A few “just peachy” tidbits, also from Dr. Lucy:
- A large peach has fewer than 70 calories and contains 3 grams of fiber. It’s also a good source of vitamins A and C.
- Peaches are best from June to the end of August. (So pin this recipe to enjoy all summer!)
- When picking peaches, the flesh should have a slight give, but use your whole hand rather than your fingertips to check since the fruit bruises so easily. Also, look for an even golden or creamy yellow color.
- Peaches are perfect for cobblers and crisps …
- 3-1/2 tablespoons dairy-free margarine or 3 tablespoons coconut oil, divided
- 6 peaches (about 2-1/2 pounds), peeled and cut into ½-inch wedges
- ¼ cup plus 2 tablespoons packed brown sugar, divided
- 2 tablespoons fresh lemon juice
- ¼ cup plus 2 tablespoons all-purpose flour or gluten-free all-purpose flour blend
- Pinch of salt
- 1 cup coarsely crushed Lucy’s Cookies (Ginger Snap, Cinnamon Thins, Oatmeal, or Sugar)
- Preheat your oven to 400°F.
- In a skillet, melt 1-1/2 tablespoons of the margarine or 1 tablespoon of the coconut oil. Add the peaches and cook over medium-high heat, stirring occasionally, until just softened, about 8 to 10 minutes. Add ¼ cup of the brown sugar and the lemon juice and cook until the peaches are lightly caramelized, about 5 minutes. Pour the peaches into an 8-inch square baking dish.
- While the peaches are cooking, stir together the flour, salt, and remaining 2 tablespoons of brown sugar with a fork. Add the remaining 2 tablespoons of margarine or coconut oil, and stir until the mixture resembles coarse meal. Add the crushed cookies, and stir until incorporated.
- Press the topping into clumps and sprinkle it over the peaches. Bake the crisp for 15 minutes, or until the top is lightly browned and the filling is bubbling. Let cool slightly, then serve as is, or with vanilla dairy-free ice cream!
For more tasty tidbits on peaches and National Peach Cobbler Day, see April is Peach Blossom Time.
This awesome recipe post was made possible by Lucy’s Cookies. To see the full delicious range of Lucy’s gluten-free cookies and learn more about their allergy-friendly facility, visit www.drlucys.com.