Peaches

It’s the beginning of stone fruit season and Burkdoll Farm has some of the very first peaches! Plump, juicy, ranging in color from white to deep golden, the peach is one of those quintessential summer treats. The peach originated in China over 8,000 years ago and is packed with nutritional value. A peach is chock full of antioxidants, two specifically known as carotenoids and caffeic acid, both having anticancer properties. They are also full of polyphenols, and in one study those found in peaches were able to inhibit the growth and spread of breast cancer cells. Peaches also have the ability to help prevent the release of histamines in the body, which may help reduce allergy symptoms. The fiber content of peaches, half of which is soluble and the other half insoluble, is great for aiding our digestive system. The Soluble fiber helps provide food for the healthy bacteria in our gut, while the insoluble fiber adds bulk to our stool and helps push food through our system. Peaches also have been shown to boost immunity through the beneficial immune-boosting nutrients and antioxidants, to help reduce blood sugar levels, and may protect against certain toxins. Let’s make something delicious with these beauties! 

Summer Peach Cobbler 

Yield: 6 Servings 

4 large ripe peaches, thinly sliced 
¼ cup coconut sugar 
1 tablespoon cornstarch 

Batter

½ cup Miyoko’s salted butter 
½ cup coconut sugar 
1 teaspoon vanilla extract 
1 tablespoon oat or cashew milk 
1 cup unbleached all purpose flour 
1 teaspoon baking powder 
¼ teaspoon sea salt 

Directions:

1. Preheat oven to 350 degrees. Lightly grease a 2-quart baking dish. 

2. To prepare the peaches, add the sliced peaches to a bowl and mix together with ¼ cup coconut sugar and cornstarch. Spread them out in the prepared dish. 

3. To make the batter, in a large bowl mix together the melted butter, coconut sugar, vanilla, and oat milk. Now add the flour, baking powder, and salt and mix to combine. The batter will be thick. 

4. Using a spatula, sprinkle the batter on top of the peaches and spread it out just a little bit. Try and cover the peaches.

5. Transfer to the oven and bake for 30 to 35 minutes or until the crust is slightly golden and the peaches are bubbly. Remove from the oven and serve with coconut whipped cream or your favorite plant based vanilla ice cream.