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Peach Cobbler


The cobbler’s been around since the 1850s, and it means different things to different people depending on where you live. For example, the good folks in Connecticut make it without the topping and serve it with custard. And New Englanders call it something else altogether: bird’s nest pudding. Most Americans associate cobbler with a biscuit topping, and for our purposes that works just fine. The best thing about preparing this recipe is there’s no need to peel the peaches.


1. Adjust the oven rack to the middle position, place a baking sheet on the rack, and preheat the oven to 350 degrees Fahrenheit.
2. Combine all the filling ingredients in a 9×13-inch pan.
3. In a food processor, pulse together the flour, sugar, salt, and baking powder until combined. Scatter the margarine or coconut oil over the flour mixture and pulse until the mixture resembles a coarse yellow meal. Turn the mixture into a large mixing bowl.
4. Pour the coconut milk or non-dairy creamer over the flour mixture (if using coconut milk, shake the can well before opening; if the milk has separated, pour it into a bowl first and whisk to recombine). Fold it in with a rubber spatula until a wet dough forms. Drop tablespoonfuls of dough over the filling.
5. Sprinkle cinnamon sugar over the biscuit dough, place the cobbler on the baking sheet, and bake for one and a half hours until the juices are thickened and bubbling.
6. Serve warm with a scoop of vanilla ice cream.


I greatly prefer coconut oil to margarine and coconut milk to other milk substitutes for their flavor and texture. I recommend LouAna coconut oil, which has a neutral flavor; the non-organic version is also reasonably priced. Canned coconut milk has such a subtle flavor that you don’t taste it in the cobbler. I recommend the Roland brand. Even if you don’t like coconut, give this a try; you will be pleased!