Peach Cobbler + Almond Milk

Peach cobbler with a cold glass of almond milk, anyone? It’s still summer time around here and peaches abound. What makes this recipe special is that you’ll get two recipes for the price of one, and we’re going to recycle otherwise garbage ingredients to make the next thing.... If you’ve ever wondered how to make almond milk, it’s basically almonds and water and about 4 minutes of actual labor *so easy & kinda fun*. Then, our delectable peachy crumble, featuring one of the healthiest ingredients on earth, almond pulp! What makes almond pulp so cool and nutritious? See here 20 health benefits of almond pulp. Yes there is sugar in this recipe. My motto is “everything in moderation - except animal cruelty” No one wants that, not even in moderation. But I believe you can absolutely live healthfully, lean, happily on a little bit of sugar, oil, flour from time to time. This recipe has all of that, it is dessert, but with the fruit + almond pulp, you’re getting so many nutrients in that dessert course, let loose a little! We don’t need to be pious in our eating, just a bit compassionate. This world is here for us to enjoy, and fruit sugar, cane sugar are delicious parts of the physical sweetness of life. I hope you’ll allow yourself to enjoy this cobbler before peach season passes us by!

Many of the ingredients are listed twice in the crust and crumble topping, I thought this was the most intuitive way to list it all - so don’t be intimidated by the lineup.. it’s only about 8 actual ingredients!

What you need: For the almond milk:

2 C Almonds

6 C Water

Optional: A few Pitted Medjool Dates, 1/4 tsp Vanilla Extract, Pinch of salt

For the Crust:

1 C Almond Pulp (half of your pulp bounty)

1/2 cup any flour of choice

1/2 cup of sugar (you can halve this sugar to 1/4 if you wish, for a similar turnout)

1/4 tsp of salt

6 tbsp vegan butter

For the Peachy Mixture:

9 Soft/Ripe Peaches (or 3 cups of: cherries, apples, berries, etc)

1 C Sugar (you can halve this sugar to 1/2 if you wish, for a similar turnout)

1/2 C Flour of Choice

1/2 Tsp Salt

1 Tsp Cinnamon

For the crumbs:

1 C Pulp (the other half of your pulp bounty)

1/2 cup any flour of choice

1/2 cup of sugar (you can halve this sugar to 1/4 if you wish, for a similar turnout)

1/2 tsp of salt

1/2 tsp of lemon zest

1/4 C vegan butter

What you do: To make the almond milk, soak the almonds in water overnight or for at least 8 hours. Drain and rinse. Put the 2 C almonds + 6 C Water into a high speed blender for 1 minute or possibly longer for a regular blender/food processor until fully combined. Using a Nut Milk Bag (found Here for $5 or a slightly improved  $10 version Here). Pour the murky milk into the bag with a bowl beneath. Strain. This takes about 2 minutes and while it might seem slightly tedious it is a fabulous finger exercise. Enjoy it!  Store your milk*. Pour your pulp onto a dish to aerate for a bit. 

Preheat your oven to 375. Using half of the Pulp (1 C in this case) and all of the other Crust Ingredients listed above, combine well in a bowl. To speed up the process (particularly breaking down the cold butter), you can use a food processor/mixer, or enjoy the two minutes of elbow grease. Flatten well into a greased and lightly floured baking dish. To flatten with precision, use the bottom of a utensil such as a measuring cup to get perfectly distributed. Bake at 375 for about 15 minutes while you prepare your fruit and crumble topping. 

Cut up peaches or 3 cups of your favorite cobbler fruit. Place in a bowl with the other fruity mixture ingredients.

Finally, mix your crumble topping in a separate bowl, making sure to break down the butter with a fork or in a food processor until well combined.

Remove crust from the oven. Line with peaches, crumble topping and bake at 375 for 40 minutes. For the last 5-7 minutes, crank the oven to 425 to achieve a golden brown crumble color.

Let it chill for 5 minutes before serving, or if you’re as impatient as we are give lots of “blowies” :)

*Milk Storage: Homemade almond milk is made with no preservatives. Notice your store bought almond milk ingredient list - it's a lot longer than this one. Because of that it needs to be shaken, as it will naturally separate. It keeps fresh for about 4-5 days, if that seems too short - it also can be frozen if you want to make it and use it sparingly.. 

Peach Out!