Recipes of the MONTH: Vegan adaptable PEACH COBBLER aka "GRUNT" & PEACH CRUMB PIE..2 GREAT RECIPES FOR THE WONDERFUL PEACHES NOW IN THE LOCAL MARKETS

BOTH OF THESE RECIPES MAY BE MADE WITH ANY STONE FRUIT, PEACHES, NECTARINES, APRICOTS, PLUOTS AND PLUMS.

Both recipes may be made Vegan by replacing the butter with Vegan Margarine

 I prefer my fruit not peeled, but well washed, air dried and sliced/pitted.
To peel fresh ripe stone fruit, plunge small batches in boiling water and wait approx 3 mins  (More or less depending on size and ripeness) then remove and rinse in very cold water, the skins should pull away easy.

FRESH PEACH CRUMB PIE very old American recipe makes 1 x 9 inch pie

1 unbaked 9 inch pie shell

4 cups fresh sliced peaches
1 cup apple juice 
2 tbsp butter
1/4 cup packed brown sugar 
pinch of sea salt (optional)

Add all above to a pan or skillet and bring to rolling boil,  mix 2 tsp cornstarch with some apple juice or water and gradually add to the peaches to thicken the sauce.
Remove from heat and cool down.
Check for sweetness adding more sugar if needed.

Pour into the unbaked pie shell

Preheat oven 425F middle shelf


1/3 cup  whole wheat flour
3 tbsp butter
1/2 tsp ground cinnamon
1/3 cup packed brown sugar
 
Process the above until it forms crumbs then lightly top the peaches.
Bake on a lined cookie sheet for 45-50 mins until golden and bubbling..serve warm or at room temp.


Variations try adding ground almonds to the topping for another layer of flavor.

PEACH COBBLER  aka "GRUNT"

same recipe for the peaches, this time it is baked in an ovenproof dish and serves 4

Place the cooked peaches in a well buttered deep, ovenproof casserole and then top with the following "biscuit/scone recipe.

Preheat oven 359f middle shelf

1 cup all purpose or whole wheat flour
2tbsp sugar
1/2 tsp baking soda
pinch sea salt
4 tbsp cold butter
1/2 cup plain live yogurt or milk mixed with 1/2 tsp either vanilla or almond extract


Process the flour, sugar, baking soda and salt.
Then add the cubed cold butter & process to crumb stage, transfer this to a mixing bowl and stir in the yogurt/milk..stirring with a fork until he mixture just holds together..the  mix will be wet and sticky (more so if using all purpose rather than whole wheat flour)
Drop this mix over the peaches using a tablespoon and bake  on a lined cookie sheet for 25 mins or until golden brown and bubbly.
This is also served at room temp, or warm.
This is best eaten the day it is made...and there will be no leftovers, promise.