Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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Comments (13)
When do you put the biscuit topping on? Thank you.
Hi Becca,
The third step in the recipe outlines how to use the biscuit dough – you’ll drop it in spoonfuls on top of the hot peach mixture and then continue baking. Hope that helps, and let us know how it goes!
Can this be made a day ahead of time? Should I fully cook the cobbler and then reheat? If so, for how long at what temp?
Thank you. I missed it.
Sounds easy as well as delicious!
I made this with rhubarb and strawberries. I also used sunflower seed butter. It was delicious. Made enough for 2 people. The biscuits are good, just an adjustment for me without butter. The texture is more like a soft biscuit. It cooked perfectly and had a very good flavor. I would definitely recommend this. It also wasn’t super sweet.
Could I use this recipe for apple cobbler…just adding some spuces?
Delicious! I quadrupled the recipe for a crowd and needed to use a 10 x 13 casserole dish and 9×5 pan.
Made this for the family and they loved it! Peach flavor is the star!
If I want to make this for a larger group, say 8, in a 9×13 pan, would I just multiply everything by 4?
Making this for the second time! It’s fantastic recipe!!
I never tire of this recipe. Absolutely delicious! I’ve also used jarred(no sugar added) pears and they came out also wonderful. Love this recipe and tastes like it’s full of butter and sugar but it’s not. I do add some cinnamon and pumpkin spice to the filling.
Thank you for this amazing recipe!
Is there such a thing as jarred pears with no added sugar?