Wherein, we ask: What is a Cobbler, Really?

I tend to call things by all sorts of names, or sometimes just by gesturing and a series of grunts, so I wanted to make sure a cobbler wasn't a crumble wasn't a buckle. Although I am now interested in buckles, I'll have to do some research soon. Tasty research.  So as it turns out, according to Wikipedia, a cobbler is a 'sweet or savory dish covered with a batter, biscuit, or pie crust.' The distinction it holds is that there is no bottom crust. Okay, cool, I can run with that.

Also: Savory? Noted for future trials.

So I have these peaches, and I have some blueberries, and I can't help but notice that my pal Smitten Kitchen has This Recipe in the archives, adapted from Adapted from The Lee Bros.  Simple Fresh Southern. Well, then, shall we dance?

I've made a few alterations of my own on this one, like using polenta instead of cornmeal (but really, it's only the grind that distinguishes the two) so it added a bit of bite to it that I enjoyed. I'd also omit the flour from the fruit filling next time. I found it to be unpleasantly glue-y, so you won't find it here. You're welcome.

Summer Cobbler

 3 Peaches

1 Pint of Blueberries (hey, that's all I had)

2/3 Cup Brown Sugar

2 Tblsp Fresh Lemon Juice

Dash (1/4 tsp) Cinnamon (I'm heavy handed w/the stuff, and probs used 1/2 tsp. Do as you will)

1/4 tsp Salt

No Darn Flour

Biscuit-y Topping

3/4 cup Flour

1/4 Cup Cornmeal (I used Polenta)

3 Tblsp Brown Sugar

1.5 tsp Baking Powder

1/4 tsp Salt

3 Tblsp Earth Balance

1/2 Cup Coconut Milk plus Squeeze of Lemon 

Preheat your oven to 425°. Peel your peaches. SK taught the really nifty, "cut an X in the bottom of each peach and blanch it in boiling water for 30 seconds and the skins will pop right off" trick. I used it, it works! Rather than lamenting your manicure (insert stifled laugh here), or endangering your fingers with a peeler, give it a go! You'll never look back. Slice your peaches prettily, unceremoniously dump in your blueberries, then add your sugar, juice, cinnamon, and salt and combine. Gently! You don't want to break up all that perfection! This all goes in your baking dish. I used a 9x9 pyrex because I wanted to cover the hell out of it with the topping. What can I say, I love carbs. I'm a baker. I regret nothing.

Except when it's time to put on my bridesmaid dress again. Then I regret a lot of things.

That said, if you prefer your real estate to consist of more fruit, use a larger dish, or hold off a bit on the topping. Easy there. Easy.

For the biscuit-y topping of toothsome goodness, combine your flour, polenta (cornmeal), brown sugar, salt, and baking powder in a large bowl. You want to cut your 3 tablespoons of earth balance into tiny pieces, and you want them cold. I call this the pastry method. Is that what it's called? I don't actually know, but it sounds good to me. I hope you have a pastry cutter, if not, use a couple of butter knives and work the earth balance into the dry mixture. You're looking for a pebbly consistency. Work those little pieces throughout the flour.  Once you've got that set, make a well in the middle of the dry mix and add the coconut milk with lemon. This is going to make a sticky dough, so be ready for that. Mix until just combined and then dot your fruity goodness to your heart's content. Mine never saw the light of day again.

I'm serious about my biscuit topping, okay? Fruit-Schmute. I'm vegan, I get plenty.

That said, I'm on day 3 of cobbler breakfasts.

 Take a piece, sit on your deck, enjoy those last fleeting rays of sunlight, and join me in getting psyched for fall- Woo, Fall!