Apricot Peach Cobbler

A friend gave me a huge bag of fresh apricots and 3 peaches picked from her backyard today. Way more apricots than we could possibly eat, and quite a few of them were very ripe, so they needed to be made into something. So I consulted 3 different cobbler recipes (2 found on Foodlab, thanks Cyndi and Nittany) and one from a gluten-free cookbook. I then made up my own recipe, to account for my personal tastes and improvisation due to not having all the ingredients.

Two notes for you to factor in with your own personal tastes:
1. Some recipes call for adding sugar or starch to the fruit filling, but I really think fresh fruit needs no additional sweetening, and don't mind the juiciness. However, if you like a thicker, more pie-like filling, you might consider adding sugar and/or starch to the fruit first.
2. I wanted a topping that was sort of nut meal-y/oatmeal-y (without oats) and that was also sort of cake-y/crumble-y. I'm happy to say that my 5 year old actually asked if there was oatmeal in it, so I think I achieved that goal.

I am making up words left and right here, but let's just say it's part of the creative process of making up a recipe. And for the record, this is my first ever recording of a recipe of my own invention, so I am a little nervous about others trying it, but here goes! It's also my first food photography, so some are blurry.

Apricot Peach Cobbler
This recipe is vegan and is gluten, dairy, egg, soy and corn free!

Filling:
- 26 apricots, 3 peaches (freshly picked)
- 1 orange (or a lemon would work too)
- Ground cinnamon

1. Cut apricots in quarters, and slice peaches (cut so all are even-sized chunks).
2. Spray rectangle baking pan with canola or other non-stick spray.
3. Spread fruit evenly across bottom of pan.
4. Sprinkle with cinnamon.
5. Squeeze the juice of lemon or orange over the fruit (I did this to offset the sweetness of the apricots, I wanted it to be a little more tart. If you use more peaches and less apricots, you might not need the citrus juice).
6. Set aside. Preheat oven to 375.


Topping:
- 1/3 cup vegetable shortening (I used palm shortening)
- 1/4 cup organic raw sugar (optional)
- 1/2 cup each of potato starch, flaxseed meal and finely ground walnuts (or preferred nut)
- 1/4 tsp gluten-free baking soda
- 1.5 tsp xantham gum
- 1/2 tsp salt
- 1/2 gluten-free vanilla
- 1/2 to 2/3 cup milk (I used almond milk)
- 1 to 2 tbs honey

1. Mix together all ingredients except milk and honey by hand.
2. Slowly add milk and honey until consistency is thick, sticky, but smooth (like thick biscuit batter).

3. Drop the batter all over the top of the fruit in the pan, either by the spoonful or by hand.

4. Bake 15-18 minutes or until topping is lightly browned. Allow to cool and serve slightly warm, with ice cream (soy dream, rice dream, etc) if desired.

Turned out really tasty! It gets less liquid-y the cooler you let it get. I highly recommend serving with tea in tiny princess teacups and serving at a tea party in your daughter's bedroom. Wearing evening gowns, high heels and tiaras, of course.