Peach Cobbler

Peaches are one of summer's treasures. We used to have a peach tree and nothing is better than fresh, organic peaches right off the tree. Peach smoothies, salsa and cobbler are all close seconds. It's an easy recipe but takes a little time. Frozen peaches are perfect for this because they’re already peeled and sliced (you can also used canned but the texture will be a little more mushy). If you can get peaches off someones tree, great! If not, buy organic, peaches are one on the “dirty dozen” list. If you like more cobbler on the top, it's easy to double the topping.

Peach Cobbler

1 cup whole wheat or unbleached flour (oat flour if you want it gluten free)

2 Tbsp sugar

1 1/2 tea baking powder

1/2 tea cinnamon

1/4 vegan butter

5-6 cups sliced peaches

1/3-2/3 cups sugar

1 Tbsp corn starch

1/4 cup water

1/4 cup plant milk

2 tsp vanilla divided

Preheat oven to 400. For the topping, in a medium bowl stir the flour, 2 Tbsp sugar, baking powder and cinnamon. Cut in butter until mixture resembles coarse crumbs. Add the plant milk until you have a slightly sticky biscuit type dough. Set aside.

For the filling, in a large pot combine the peaches, the sugar, cornstarch, water (you don’t need to use water if they’re frozen) and 1 tsp vanilla. Let stand for a few minutes. Cook and stir until slightly thickened. Pour into a 9x13 pan if your doubling the recipe a lasagna pan will work. Add the topping and bake about 30 minutes or until a toothpick comes out clean. Serve with vegan whipped cream or ice cream and enjoy!

Why Organic?

Some people think that buying organic produce and products is hype, I am not one of them.  I buy organic whenever possible, not only does it taste better, it’s better for the environment and most of the time it is affordable. The difference is usually only $.20 -.50/ lb or bunch, that is not expensive. 

Every year the Environmental Working Group (EWG) publishes an updated list of the 12 most contaminated foods, here’s this years list:

The 2019 Dirty Dozen:

Strawberries

Spinach

Kale

Nectarines

Apples

Grapes

Peaches

Cherries

Pears

Tomatoes

Celery

Potatoes

(Strawberries rank number one for the fourth year in a row, and the rest of the list looks similar to years past with one exception: Kale made the top 12 for the first time in a decade.)

If you're concerned about pesticides, the EWG also publishes a list of the "Clean 15," a.k.a. the produce from conventional growers that generally had less residue in the group's tests. 

The 2019 Clean 15:

Avocados

Sweet corn

Pineapples

Frozen sweet peas

Onions

Papayas

Eggplants

Asparagus

Kiwis

Cabbages

Cauliflower

Cantaloupes

Broccoli

Mushrooms

Honeydew melons

If you’re juicing I think it’s extremely important to use organic produce because you do not want a concentration of pesticides and chemicals in your juice, I’d say that pretty much defeats the purpose.  I’m a big believer in farmers markets, I try to go at least once a week. When my kids were tiny we loved going to the Redland’s farmers market then hit Trader Joe’s on the way home (because it was the closest one, thank God we have closer ones now)!  Check out your local farmers markets, it’s super easy…..there are free app locators, just search the App Store.

Sources: www.ewg.org, www.organic.org