bake | vegan blueberry peach skillet cobbler

recipe for vegan blueberry peach skillet cobbler

 
recipe for vegan blueberry peach skillet cobbler
 
recipe for vegan blueberry peach skillet cobbler
 
I recently bought a cast iron skillet as a little present for myself.  I had been eyeing one for quite awhile, but was hesitant to buy one.  I wasn’t sure how heavy it would be or how hard it would be to take care of and clean.  Now I know for many of you, cast iron skillets are commonplace and have been used for generations by your grandparents and great-grandparents.  But to a Chinese person — this is a big deal.  Chinese people don’t own cast iron skillets — they own woks (which I personally don’t have…yet, but that’s besides the point).  Well, I finally bought a cast iron skillet and scoured the Internet for healthy cast iron skillet recipes.  Every image I had in my head of a cast iron skillet was one filled with buttery cornbread, thick-cut pork chops or “glistening” sausage links and bacon, but I was determined to find a healthy use for it.  Cast iron has a lot of benefits — it’s naturally non-stick, inexpensive, can withstand extremely high heat and even provides you with a small dose of iron (as opposed to the non-stick coating we were slowly ingesting from our old pan).  

This is what I found — a delicious blueberry peach skillet cobbler from Eatingwell.com.  I made some adjustments as I can’t seem to help myself when it comes to making recipes just a little bit healthier, but if you’d like your cobbler a bit richer and sweeter, feel free to add more butter/oil and sugar.  Enjoy!

Vegan Blueberry Peach Skillet Cobbler

Ingredients
2 Tb earth balance or non-dairy spread or butter
2 Tb canola oil
1/2 cup whole-wheat pastry flour
1/2 cup almond meal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup almond or soy milk
1/4 cup sugar
1 teaspoon vanilla extract
3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen
2 cups (1 pint) fresh or frozen blueberries

Preheat oven to 350°F.  Place earth balance/butter and oil in a 12-inch cast-iron skillet (or a 9-by-13-inch baking pan).  Heat in the oven until melted and fragrant, 5 to 7 minutes.  Combine the flour, almond meal, baking powder and salt in a bowl.  Add almond milk, sugar and vanilla; stir to combine.  Mix in the melted butter/oil into the batter and pour the batter into the hot pan.  Spoon peaches and blueberries evenly over the batter.  Bake until the top of the cobbler is browned and the batter is set, about 1 hour.  Cool for at least 15 minutes.  Serve warm and enjoy with a sprinkle of powdered sugar or a scoop of ice cream!


21 comments

  1. I’M SALIVATING!!!! Welcome to the iron skillet clan! I have my mom’s and a new one different size. That makes 4! Absolutely get rid of all your flaky non-stick coating pans!! Thanks for the recipe! As soon as our big performance is over this Saturday… I’m baking. I’m resting. I’m playing!! Hope you can make the performance! True life of my mom’s ancestors… very exciting!

    • The cast iron skillet has been fun to use — plus I’m getting a workout ;)….please let me know if you have any good recipes — I’d love to keep trying different things with it!

  2. This looks so good, I just got a cast iron skillet a few months ago and I just love it. I’ve seen a few recipes for baking using one but haven’t tried any yet, this might be the one!

    • I’ve been enjoying the cast iron skillet as well! I think my next baked recipe will be an apple dutch baby. Please let me know if you find any other good recipes! Thanks for stopping by!

  3. It looks so delicious, makes me want to get one. I had one when I was in Taiwan. I used it to make steaks, it worked very well but not so healthy. Good to know there are healthy recipe for it.

  4. The cobbler looks so yummy…you just might have convinced me that I need to have a cast iron skillet, too. :)

  5. Reblogged this on INTREPID allergy mum and commented:
    The enchanting part of being part of the blogging world is that you start to be more interested in what other’s are doing, what they are saying, what they are eating and of course I love a good picture! So here without further ado is the gorgeous and yummy looking Vegan Blueberry Peach Skillet Cobbler by the talented Neely Wang: thanks Neely!!

  6. Pingback: bake | blueberry dutch baby | neelywang | photography + design

  7. Pingback: Chef Tanya Holland of Brown Sugar Kitchen | Marin County Food Photography « Neely Wang | Photography + Design


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