“No flour, no Torah; no Torah, no flour.” – Pirkei Avot 3:21
2 quarts of fresh peaches*, berries, or a combination
5 tablespoons sugar or to taste
1 tablespoon lemon zest
Sweet spices, to taste (optional)
2 cups all-purpose flour
1 tablespoon baking powder
pinch of salt
6 tablespoons parve margarine
⅓ cup vanilla soymilk
Preheat oven to 425 F°. Grease an 8-inch x 12-inch baking dish or a 3-quart soufflé dish. Combine the fruit, 2 tablespoons of sugar, lemon zest, and sweet spices (if using). Spoon into the prepared dish.
Combine the flour, baking powder, salt, and 1 tablespoon of sugar in a large bowl. Work in the parve margarine until the mixture resembles coarse crumbs. Lightly beat the egg with the soymilk. Slowly stir it into the flour mixture.
Turn the dough out onto a floured surface and knead it lightly until it is no longer sticky. Do not overknead it. Break the dough into pieces and place them on top of the fruit mixture. Leave some open spaces for hot air to escape. Sprinkle the remaining sugar over the top.
Bake until golden, about 30 minutes. Serve warm or at room temperature.
*If you use peaches, peel and slice them before adding the sugar, lemon rind, and spices.
Sometimes, I double the dough, add another quart of fruit, adjust the size of the baking dish and increase oven time accordingly. To make individual cobblers, divide the fruit and dough evenly among eight greased, 6-ounce ramekins placed on a large baking sheet. Reduce the baking time to about 20 minutes.
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