Sunday, November 4, 2012

Peach Cobbler

I have been on a bit of a tear to use up all sorts of stuff in my always packed freezer.  A couple of days ago I used some frozen berries to make a Mixed Berry Crisp and it was good (and now gone).  I still had a bag of frozen peaches in the freezer so this morning I decided to try out a Peach Cobbler.

I have never had a peach cobbler before so I cannot tell you how it compares to non vegan versions but this one was rather good.

The only thing missing was that I did not have any So Delicious Ice Cream to serve with it; but rest assured ice cream is now on the shopping list!

Peach Cobbler

16 oz frozen peaches, thawed
1 stick (1/2 cup) vegan butter, melted (I used Earth Balance)
1 cup all purpose flour
1 cup unbleached organic sugar
3 tbsp turbinado sugar
2 tsp baking powder
1/4 tsp salt
1 cup non dairy milk (I used So Delicious Unsweetened Coconut)
1 tsp vanilla extract
1/2 tsp cinnamon

Preheat the oven to 375 degrees.

In a large bowl mix together the flour, unbleached sugar, baking powder and salt.  Add the non dairy milk and stir to form a batter.  Set aside.

Melt the vegan butter in a baking dish (an 8 inch square dish would work well).  Add the batter to the melted butter.

In a small bowl mix the peaches, turbinado sugar and cinnamon.  Toss to coat well.

Add the peaches to the baking dish with the butter and batter.

Place in the oven and bake for 25-35 minutes or until a toothpick inserted into the center of the dish comes out clean. The top should be lightly browned.

Allow to cool for about 15 minutes before serving.

Note: I used this recipe as the inspiration for my peach cobbler.

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