Vegan Peach Cobbler~ This is a nut free recipe, but ingredients can be adjusted to contain nuts as well as to meet gluten free needs.
Ingredients:
Peach Filling
2-3 cans of sliced peaches or 10-15 peaches peeled and sliced 1 stick (113g) of vegan butter melted (I used Nuttelex made from coconut oil) 2 teaspoons of flour (I used coconut flour but plain flour or gluten free flour will work) 1 teaspoon of lemon juice 1/2 teaspoon of lemon zest 1/4 cup brown sugar 1/4 cup granulated or raw sugar 1/2 teaspoon of cinnamon 1/4 teaspoon of nutmeg
Cobbler Topping
1 cup of flour 1 cup of soy milk (can be substituted for almond or coconut) 2 teaspoons of baking powder 1 teaspoon of vanilla extract 1/2 cup of brown sugar 1/2 cup of granulated or raw sugar
Recipe:
1. Preheat oven to 218° Celcius (425° F). 2. Prep peaches - peel and slice if using fresh or drain and gently rinse if using canned. 3. Combine flour, lemon juice, nutmeg, cinnamon and both sugars in a large mixing bowl - add peaches and gently mix until thoroughly covered. 4. Melt butter and pour into desired dish - empty peach mixture into dish evenly. 5. Place peaches into over for 10-15 minutes based on tenderness. Canned peaches will need less time than fresh. 6. In a seperate bowl, combine flour, soy milk, baking powder, vanilla extract and both sugars - mix well until there are few to no lumps (some flours will lump more than others). 7. Remove peaches from over and drop temperature to 180° Celcius (375° F). 8. Pour batter over peaches (don’t be too worried if it’s not even) - mix up 3 tablespoons of raw sugar and cinnamon and sprinkle over the top of the batter to form a crisp crunch. 9. Return to oven for 20 - 30 minutes - until the top is golden and the batter is cooked through.
