Peach Jam begins! plus a Peach & Fig Cobbler | peach and fig cobbler

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When I was an 11 year old, I distinctly remember a summer moment when I stood over my kitchen sink and bit into a perfectly ripe, juicy peach. Sweet juices ran down my cheek and dripped into the sink. I didn’t bother using a napkin, I just let my face become saturated with peach juice. When I nibbled it down to the pit, I wiped my face with my hand and licked what was left (I was 11, it was okay to be sloppy). Ain’t nothing sweeter than a peach, I thought in a country accent. At the time I don’t know why I thought this in a specific accent, but now looking back I realize that of course you’re going to think of the country when you eat a peach because it comes from a farm.

And local Georgia peaches are the best! Which brings me to tell you about an exciting festival happening this week at some of Atlanta’s Farmers Markets called Peach Jam! For more info, check out this article I wrote for The Daily Meal.

So its only fitting that I make a vegan breakfast.

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This recipe is adapted from “Clean Food.” I love this book, all the recipes are vegan and full of healthy ingredients! This makes a great vegan breakfast! 

Peach and Fig Cobbler 

Ingredients (for one 6-in ramekin)

FILLING
1 peach, pitted and cut into wedges
1 fig, cut into wedges
1/4 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg

TOPPING
1/4 cup walnuts, chopped
1/4 granola ( I used KIND maple almond)
3 tablespoons ground flax
1 tablespoon coconut oil
3 tablespoons honey
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Prepare Filling
Preheat oven to 350 degrees. Place peaches and figs in a medium bowl. Pour vanilla extract over fruit, then add spices. Stir together and put mixture in a 6 inch ramekin.

Prepare Topping
In a separate bowl, mix together nuts, granola and flax. Add in oil, honey and spices. Pour topping over fruit mixture. Cover ramekin with foil and bake for 15 minutes. Remove foil and bake for 10 minutes.

Savor the peachy fig goodness!

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