For the 4th of July, R and I didn’t head to a picnic, we didn’t spend the day outside (it was raining), and we didn’t see fireworks (they were on the east side of the city this year – and we didn’t feel like trekking over). So instead, we treated ourselves to a date night. We had a nice dinner at one of our favorite neighborhood vegan restaurants, Candle Cafe West, and stopped by a new restaurant for drinks and continued conversation post-dinner. I love nights like these – when we decide to do something no one else is, and it almost feels like you have the city to yourself. While everyone flocked to the east side for fireworks we had all of Broadway to ourselves. There was hardly anyone in the restaurant – they were closing early for the 4th – and at the bar, the bartender tried out a drink recipe on R that was off menu, just because. The waitresses were taking shots at the bar, because there was no one around. And R and I sat, chatted, and enjoyed the nightcap. It was lovely. Even if I did have a geek out when I realized one of my favorite Law & Order characters also happened to be in the bar. And within all the wonderful of the night was a stand-out dessert. A peach cobbler.
I often find inspiration for recipes to make at home from eating out. Whether it’s inspired by a dish I had, a place I traveled to, or just a desire to see if I could replicate something I tried somewhere, I often get a dish in my head and I just have to make it myself. That was the case with this peach cobbler.
I love the combination of warm and gooey fruit with crunchy topping and smooth ice cream. At the restaurant, the cobbler also came in a ramekin, which happens to be one of my favorite ways to eat food – individual servings and no risk of dessert touching the main course. I’m adverse to my foods touching. Salad touching spaghetti?! Ack! Needless to say, I started plotting the ingredients I would use for my own cobbler almost immediately after dinner.
Luckily for me, the farmer’s market had a whole bunch of fresh peaches which I managed to promptly bruise on the walk home. Knowing I wasn’t going to be able to pack them for lunch in their somewhat sorry state, I knew the time had come to try my hand at the cobbler.
I wanted to make my version as healthy as possible (before adding vegan ice cream) so I added a very teeny tiny amount of agave syrup as a sweetener – there’s only 1 tablespoon total. I also wanted the topping to be healthier so instead of a pie-crust top, I used a combination of chickpea flour (more protein than other flour & added bonus of being gluten-free!), oats, flax meal, and slivered almonds. The result was a great crispy texture that was just-sweet-enough to seem decadent but remain 100% free of guilt.
As for the filling, there really isn’t anything better than fresh, juicy peaches. So I wanted to let them stand on their own. I added a small amount of cinnamon and vanilla, and a small bit of chickpea flour for consistency, but they really didn’t need much dressing up. Once they were all sliced and coated and cooked, they tasted simply amazing. And my apartment smelled like heaven.
Now, one thing that’s quite confusing to me as I’m writing this is whether I actually came up with a cobbler. What’s the difference between a cobbler, a crisp, and a crumble? I have no idea. According to this Huff Po article, what I ended up making was a crumble. Who knew? So while I set out for a cobbler, I ended up with a crumble. Either way, it was darn delicious.
The best part about this dish (aside from the awesome flavor) is the fact it’s totally guilt-free. I almost ate it for breakfast. But it turned out R ate the last one as a midnight snack while I was sleeping. Looks like I’m going to need to make another batch of these. Stat.
No Guilt Summer Peach Crumble
What You’ll Need:
For the filling:
- 3 1/2 cups peaches, thinly sliced (about 4 medium peaches)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon chickpea flour
- 1 teaspoon lemon juice
- 1/2 tablespoon agave syrup
- dash salt
For the topping:
- 3/4 cup oats
- 2 tablespoons ground flax seeds
- 2 tablespoons chickpea flour
- 1/3 cup slivered almonds
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon agave syrup
- 1 1/2 tablespoons water
- Vegan vanilla ice cream to top (I recommend DF Mavens brand – it’s coconut milk based and super creamy and delicious!)
What You’ll Do:
- Preheat the oven to 350 degrees.
- Slice the peaches thinly, leaving the skin on for texture.
- Add all the filling ingredients together in a large bowl, making sure everything is well-mixed but that the peaches stay intact.
- In a food processor, mix together all the topping ingredients util it starts to stick together a bit but it’s not so finely ground that it loses texture.
- Evenly distribute the peach slices among 5 small ramekins, top with topping, and place on a baking sheet.
- Cook for 20-25 minutes, or until your home smells amazing and the insides of the crumble begin bubbling.
- Let stand a few minutes to cool a bit before serving.
- Top with a scoop of ice cream for the full effect. Enjoy!
Note: You can store these in the fridge for a few days and they’re delicious re-heated or eaten cold. I suggest calling dibs on the last one ahead of time.
I am in love with this idea! I definitely am looking forward to trying it and so happy I came across this entry. I had a completely fatty and calorie heavy peach cobbler last week, and I’ve been craving another one (and trying to think of recipe ideas that would be a lot lighter). Thanks!
Thanks so much! Let me know how it turns out for you and thanks for stopping by! 🙂
I love that you went rogue for your 4th of July celebration! This dessert looks just wonderful. If I see peaches at the farmers’ market this weekend, I’m getting some and making this as quickly as possible. Thanks!
Thanks, Melissa! 🙂
Reblogged this on shelley7890 and commented:
This looks amazing! I bet it would be really good on slimming world
Thanks so much! 🙂
Absolutely gorgeous photos*** I HAVE to track down some Georgia peaches and make this dessert!! xxoo
Thanks so much! 🙂 🙂
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