Are you looking for a tasty summer dessert or crowd-pleasing brunch option?
Now that the peaches are finally in season and bountiful at the farmers markets (our favorites being from Watsonia or Pearson), you are probably looking for ideas to celebrate Georgia's fruit. One of my favorite, simple ways to create a dish with peaches is to roast them in the oven. This works especially if the peaches are still firm, because it brings out their natural sweetness. We are almost to the summer fig season, and this cobbler is healthy enough to be served for breakfast, but it could just as easily be jazzed up to dessert with a little extra sugar and a scoop of vanilla ice cream. The best part? The original recipe is vegan!
Credit: Alexa Lampasona
Credit: Alexa Lampasona
Peach and Fig Cobbler
Ingredients (for four 6-in ramekin)
FILLING
4 peaches, pitted and cut into wedges
8 fresh figs, cut into wedges
1 teaspoon vanilla extract
4 teaspoon cinnamon
2 teaspoon nutmeg
TOPPING
1 cup walnuts, chopped
1 cup prepared granola
1/2 cup ground flax
4 tablespoon coconut oil
1/2 cup honey
4 teaspoon cinnamon
2 teaspoon nutmeg
Prepare Filling
Preheat oven to 350 degrees. Place peaches and figs in a medium bowl. Pour vanilla extract over fruit, then add spices. Stir together and put mixture in a 6 inch ramekin.
Prepare Topping
In a separate bowl, mix together nuts, granola and flax. Add in oil, honey and spices. Pour topping over fruit mixture. Cover ramekin with foil and bake for 15 minutes. Remove foil and bake for 10 minutes.
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