I have to make a confession, and that is that I'm rather in love with cobblers. They're so easy to whip up, very versatile (you can use almost any fruit that you want), and, most importantly, they're friendly towards whole wheat. Pies are in disgrace with me for an indefinite amount of time, as every time I make one the crust turns out awful since I'm using whole wheat. It either falls apart when rolling it out, turns too crispy, another time it's soggy, or it's tough. I'm lovin' whole wheat, but pie crusts aren't lovin' it along with me, so even though my family may have pie withdrawal symptoms, they won't see even a crumb of one for a long... long... time. =)
::Peach Cobbler::
Adapted from: The Joy of Vegan Baking
Preheat the oven to 375°F. Have ready an ungreased 8- or 9-inch square baking pan at least 2 inches deep.
To make the biscuit dough, combine 1⅓ cups whole wheat pastry flour, 2 Tblsp. granulated sugar, 1½ tsp. baking powder, ¼ tsp of cinnamon, and ½ tsp. salt.
When completely combined, add ½ cup of milk and 5 Tblsp. vegetable oil.
Stir just until it forms a sticky dough. Set aside.
To make the filling, peel and slice 5 cups of peaches. In a large bowl, combine them with ½ cup of sugar (or honey), 2 Tblsp. whole wheat pastry flour, and a few dashes of cinnamon.
Spread evenly in a baking dish.
Using a tablespoon, scoop the dough over the fruit. there will be just enough to cover the fruit. Either leave the dough in shapeless blobs on the fruit or spread it out.
Sprinkle 1 Tblsp. of granulated sugar on top of the dough. (And no, contrary to what you might think, that's not dirt that I'm sprinkling on top; its sucanat... our replacement for refined sugar.)
Bake until the top is golden brown and the juices have thickened slightly, 45 to 50 minutes. Let cool for 15 minutes before serving.
Yield: 6 to 8 servings
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