Vegan Peach Melba Cobbler in a Jar
Should you wait till peaches are fresh for this dessert? Well, depends on how patient you are. We tried this with IQF (individually quick frozen) peaches and it worked wonderfully. The classic combo of peaches and raspberries is pretty as well as delicious. We used almond milk for a very subtle dairy flavor to let the fruit be the star. Also check out Kris Holechek Peters Over The Rainbow Cakes and the really indulgent Salty Crunchy Almond Cheesecake, all from her Vegan Desserts in Jars.
Excerpted with permission. Vegan Desserts in Jars: Adorably Delicious Pies, Cakes, Puddings, and Much More by Kris Holechek Peters. Published by Ulysses Press 2013.
Peach melba is a superb flavor combination. Sweet, juicy peaches and tart raspberries work together like best friends to actually taste like summer. Add tender cobbler topping and it’s just plain heavenly.
- 4 to 5 large peaches, cored and chopped into 1⁄2-inch pieces (about 4 cups)
- 2 cups fresh raspberries
- ½ cup evaporated cane sugar, divided
- 1 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons non-dairy margarine, melted
- ¾ cup non-dairy milk of choice
- Preheat the oven to 375°F. Lightly grease 6 half-pint jars. Place the jars on a rimmed baking sheet.
- In a large bowl, combine the peach slices, raspberries, and 1⁄4 cup of the sugar. In a small bowl, combine the flour, baking powder, and salt. Add the margarine and milk and gently mix until just combined.
- Divide the peach mixture between the 6 jars. Top each jar with about 1∕3 cup of cobbler topping, filling each to about 1⁄2 inch under the rim.
- Bake for 20 to 25 minutes, until the cobbler has risen and is golden and the peaches and raspberries are bubbling. A knife inserted in each jar should yield tender peaches, the cobbler topping should be tender, and the knife should come out clean of batter (there might be fruit juices, though).
- Let the cobblers cool on a wire rack for 15 minutes before serving.
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