I can’t stop baking at the minute. There. I said it. It’s just been non-stop bakes in this house and on this blog, and someone needs to save me from myself! Or just sign me up for my nearest gym. But, maybe let me eat this Ginger Peach Cobbler first.
Oh boy, oh boy, oh boy! This Ginger Peach Cobbler! I say it feeds four people, but what I really mean is – it feeds one me. But, there can be no regertz when it comes to desserts. That’s my motto, friends.
I’d been having lots of thoughts about cobblers lately. And peaches. I honestly don’t know why, I just have. But I wanted to make something just a little different. Something that wasn’t your average peach cobbler. Enter a little sprinkle of ginger and some very delicious miso caramel.
It’s like a little Japanese-American fusion right here!
You want to know what I love most about this recipe? It requires so few ingredients and it comes together in a breeze. Honestly. You can get home from work, and have this whipped up and baking away in the oven within 20 minutes.
But, I’d really be letting this treat down if I didn’t tell you just how dang delicious it is. The peaches are lovely and sweet, the ginger brings a little spicy note, but then, best of all, there’s that crispy crunch of the biscuity topping. Drizzle over some lovely sweet caramel and you got yourself a little party in your mouth.
If you want to level-up again, add a scoop of ice cream and eat it while it’s hot! YUM! If you give this a go, let me know how you get on in comments below.
Looking for more recipes like this? Try…
Vegan Fruit Scones
Lemon Drizzle Cake
Hummingbird Cake
Blueberry Streusel Bread
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Ginger Peach Cobbler with Miso Caramel
Ingredients
Ginger Peach Cobbler
- 150 grams Plain Flour
- 100 grams Granulated Sugar + additional 3 tbsp
- 75 grams Vegan Butter
- 4 Peaches cut into slices
- 2 inch Ginger grated
Miso Caramel
- 100 grams Granulated Sugar
- 60 ml Water
- 125 ml Oat Cream or other cream alternative
- 1 tbsp White Miso
- 1 tsp Vanilla Extract
Instructions
Ginger Peach Cobbler
- Preheat oven to 200 degrees celsius. In a 7-inch round baking dish layer the slices of peaches. Sprinkle over 2 tbsp of sugar and set aside.
- In a large bowl, combine the flour, sugar and butter. Use your fingers to bring it all together until the mix is no longer sandy and you have something that resembles a dough.
- Scoop out spoonfuls of the dough and press out on top of the peaches. I like to leave little bits of peach poking out – but mostly just for aesthetic purposes!
- Once you have used up all the dough, place in the oven and bake for 30 minutes. At this point, remove the dish from the oven and sprinkle with the remaining 1 tbsp of sugar – sprinkle a little water over using your fingertips – this will help the sugar dissolve and give you a crunchy top – and then place back in the oven for a further 20 minutes.
Miso Caramel
- In a saucepan over medium heat, add water and sugar. Cook until the sugar is completely dissolved and the mixture has thickened and started to turn a little golden – about 10 minutes.
- Add the oat cream and mix everything together very well.
- In a small bowl, combine the miso and vanilla extract to form a paste. Then add this mix to the caramel.
- Cook everything for a further 10-15 minutes or until the mixture has reduced, thickened and turned a lovely golden colour.
- Remove from the heat and cool for 30 minutes before serving with the cobbler.
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