EASY VEGAN PEACH COBBLER RECIPE
Tuesday, January 7
Edit
This is the simplest and easiest vegan Peach Cobbler! Perfect when peaches are in season, you'll be wanting to form this over and over.
Does anyone else enjoy the peach season the maximum amount as I do? this point the peach year began to seem within the green market , and that they were beyond extraordinary! We ate tons of these slices for light snacks, and that i even put some peeled peaches and diced in my pizza last week. it had been actually delicious! But my other favorite thing to try to to with fresh peach?
 |
| EASY VEGAN PEACH COBBLER RECIPE |
Specifically, it is a vegan peach stonework. this is often the simplest , with perfect sweet toppings and much of fresh peach fruit. Plus easy to make! Preheat the oven to 350 degrees F and lightly oil a 2-liter baking dish. Prepare your peach. I just slice them, but you'll peel them and dice them if you would like .
It's definitely better with fresh peaches, but you'll use frozen or canned peach fruit also . To freeze, melt and drain them before using. For cans, drain before use. you would like a ripe peach but it's still a touch firm, not too soft and flabby or your cobbler are going to be mushy too.
No, i would not advise it. it's extremely best fresh, although I enjoyed the remainder of the refrigerator for a couple of days. you'll prepare your peach ahead of your time , so it's quicker to place together when you're able to serve it.
INGREDIENTS:
Peaches:
- 3 cups sliced or diced peaches (about 4 large peaches) peeled if desired
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
Batter:
- 1/2 cup vegan butter, melted
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon soy milk
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
INSTRUCTIONS:
- Preheat the oven to 350 degrees F and lightly grease a 2 quart baking dish. A 8x8 dish will work as well. You can even use a 9x13 dish but the cobbler will be more spread out.
- Prepare the peaches: Slice or dice your peaches (peel if desired, see Note on how to best do this). Place them in the casserole dish, then sprinkle the 1/4 cup of sugar and cornstarch on top. Mix right in the dish to combine, then spread the peaches out evenly in the dish.
- Make the batter: In a large bowl, mix together the melted vegan butter, sugar, vanilla and soy milk. Now add the flour, baking powder and salt and mix to combine. The batter will be thick, with a cookie dough consistency.
- Using a spatula or your hands, sprinkle the batter on top of the peaches and spread out a little bit. It doesn't have to be perfect, or cover all of the peaches.
- Bake for 30-35 minutes, until the crust is slightly golden and the peaches are bubbling. Remove from the oven and serve warm with a scoop of vegan vanilla ice cream or coconut whipped cream. Enjoy!