About the Recipe
Traditional peach cobbler contains loads of sugar and butter. This recipe largely replaces these ingredients with fresh fruit. The fruit also eliminates the need for eggs. If peaches are not in season, replace with canned peaches.
Specs: Free from Nuts, and Dairy (choose coconut oil). Vegan or Vegetarian. Enough to make a 23cm by 33cm rectangular cake.
Ingredients
3 soft pears
2 medium bananas
1/2 tsp salt
2 tsp vanilla essence
3 Tablespoons unrefined sugar
50g butter (or 6 Tablespoons coconut or sunflower oil)
3 Tablespoons milk (or milk alternative)
2 cups flour
2 1/2 tsp baking powder
1/4 dessicated coconut
Preparation
Step 1
Preheat the oven to 180ºC. Add the following to a food processor or grinder: 3 soft pears, peeled and roughly chopped, 2 medium bananas (ripe), 1/2 tsp salt, 2 tsp vanilla essence, 3 tablespoons unrefined sugar, 50g butter (or 6 tablespoons oil) and 3 tablespoons milk. Process till smooth.
Step 2
Remove from the food processor and place in a mixing bowl. Add 2 cups minus 2 tablespoons all-purpose flour, tsp baking powder, and cup desiccated coconut. Mix to incorporate the dry ingredients.
Step 3
Grease a rectangular baking tray (23cm by 33cm) and add the batter (alternatively, line with baking paper). Chop 3 medium peaches (or 1 can of peaches, drained) and arrange them into the batter.
Step 4
Bake at 180ºC for 35 to 40 minutes in a thermofan oven (longer in a conventional oven) till the top has browned.