(Vegan) Peach Pecan Crispy Cobbler

Last summer I was armed with some Texas pecans and peaches when I was invited to my brother's place for dinner.  He's vegan and I told him I'd bring the dessert, so I had to combine all of that together.  I found this recipe at Sally'sBakingAddiction and by substituting the butter for nondairy I was able to make this vegan.  The original recipe says it serves 8-12, but in reality-maybe 6 could eat unless your guest are all on a major diet.
It really was a delicious cobblerish dessert, and I loved the pecan and oat topping.  I used a combination of 'regular' and white peaches b/c I ran low on the regular and it tasted great.  I also had frozen some of my peaches in advance, and it baked up just fine, so fresh or frozen-I think you'll be pleased with the outcome.

Peach Pecan Crispy Cobbler

Ingredients:
FILLING:  5 c. thinly peeled and sliced peaches (about 5-6 medium peaches), 1/4 c. flour, 3/4 c. sugar, 1/4 t. salt, 1/2 t. vanilla
TOPPING:  3/4 c. brown sugar, 2/3 c. flour, 2/3 c. oats, 1 t. cinnamon, 1/4 t. salt, 3/4 c. pecans (chopped), 1/2 c. dairy free butter (you can also use regular butter if you aren't trying to make it vegan).
Instructions:
1.  Heat oven to 350 degrees.  Grease an 8 or 9 inch square (or circle) baking dish.
2.  Make the filling by gently tossing all the ingredients.  Spoon into the prepared dish.
3.  Make the topping.  Stir together all the dry ingredients, make sure to get out all the brown sugar lumps.  Add the butter and work it through the dry ingredients with a fork until it's crumbly.  Evenly sprinkle over peaches.
4.  Bake 40-45 inutes until the top is golden brown and peach juice is bubbling on the edges.  Cool slightly before serving.
*This is also great with (vegan) vanilla ice cream.

Easier than Pie Peach Cobbler

 I had some fresh peaches that needed to be used (notice eating them plain apparently wasn't an option).  I tried out a recipe I use a lot with canned fruit, and it turn out it's even more delicious.  I halved the recipe, but....I'll write it as a full recipe.  All you need is a stick of butter, a box of yellow cake mix (white would work too) and 8 peaches (more if you like your cobbler fruity, stick to 8 if you like a lot of crust).

 I washed and peeled my peaches, and then sliced them into small pieces.  I sprayed the pan with some cooking spray, and the covered the bottom with peaches (used a rectangle cake pan).

 Cover the top of the peaches with the cake mix (yes, just the dry mix), then cut up the stick of butter into small little pads and just set these ontop of the cake mix, spread it around.

 Place it in the oven at 350 for about 45 minutes (until browned).  The butter melts and cooks the cake, so it will be golden brown.

Add ice cream, or just dig in with a spoon.  I have it on good authority (my own) this makes a great breakfast as well, I pretend it's OK b/c it used fresh fruit.  Your really can add any fruit to the bottom (apples etc) or add two cans of pie filling, but fresh peaches just about might be my favorite version yet!

Individual Whole Peach Pie

 The thing about Texas is there is rarely a lack of great peaches in the summer months.  We have a peach farm not far from the house, and they never disappoint.  I've eaten and baked these little jewels up every which way, and when I ran across this super simple, yet delicious recipe at yummymummy, I had to try it out. 
Basically, cut a peach in half and pull out the pit, and then fill the innards with honey. 

 Put the two pieces back together and wrap 1/4 of a pie crust around the peach.  You can bake these in muffin tins, or ramkins.  Cut a little slit in the top. 

 Brush the top with an egg wash and sprinkle with cinnamon sugar and bake at 400 degrees for about 15 minutes (until pie crust is golden and flaky). 
Serve with ice cream.  You can follow this same method with apples, fill the center with brown sugar or something equally as fun, peel the skin from the apple before baking. 

Spiced Peach Muffins

This is one of my the most successfully tasty recipes I've tried in awhile.  I'd give it multiple stars if I were that technologically savvy.  I'm not.  I'll give it verbal stars instead. 

Recently, I looked up "Peach Orchards" in north Texas.  I wanted to go pick my own peaches.  Not because I love peaches, mostly because it sounded like the kind of thing I'd want to do on a Saturday morning.  Backroads, new sites, new stops.  Minus the gas, and work, and life, I'd find something like this to do every Saturday morning. 

I didn't accomplish my goal of finding a pick your own place, but I did find Ham's out around Terrell, Texas. 

Their backyard is an orchard, and inside are all the fresh peaches. 

Peach products. 

and much....much more. 

I'm not farmer educated enough to tell you what kind of peaches these were, there are seasons, and new selections each week. 

But they were in-credible.  I think the slash helps, don't you? 

I had a ton to toss down before they went bad sans the chemicals the regular stores through on these ladies to keep them 'fresh' longer.  I think the quotation marks help, don't you? 

I found a recipe for spiced peach muffins via King Arthur Flour.  I'm a fan of the peach, and this recipe. 

Spiced Peach Muffins Recipe
*This makes 16 VERY big muffins. 
Ingredients:  4 1/2 c.flour, 1 t. salt, 4 1/2 t. baking powder, 2 c. brown sugar, 1/2 t. allspice, 1/2 t. nutmeg, 1 t. cinnamon, 2 eggs, 3/4 c. vegetable oil, 1 1/4 c. milk, 4 peaches, diced, leave the skin on, granulated sugar
Instructions
1. Preheat oven to 400ºF. Line muffin tin with liners.
2. In a large bowl combine flour, salt, baking powder, brown sugar, allspice, nutmeg and cinnamon.
3.  Stir in eggs, vegetable oil and milk, fold in fruit.

4. Heap the batter into cups (these are ginormous). Sprinkle with granulated sugar, be generous.

5. Bake for 25 minutes (until toothpick comes out clean. 

Linking To:  Sugar Bananas