Dairy-Free, Vegan-Friendly Peach Cobbler Recipe

Dairy-Free, Vegan-Friendly Peach Cobbler

by Chef Donna Valente

Equipment Needed:

• Square baking pan – 9 X 9 inches – sprayed with cooking spray

• Dry measuring cups and spoons

• Glass one-cup liquid measuring cup

• Mixing Bowl

• Can opener (if needed)

• Wooden spoon

• Oven mitts

• Wooden cutting board or trivet for hot pan after baking

Ingredients:

• one cup of unbleached all-purpose flour

• one teaspoon baking powder

• one teaspoon salt

• ¼ teaspoon baking soda

• ¾ cup golden Moreno sugar + 2 tablespoons for topping

• one stick of unsalted plant butter, cut in half

• one teaspoon vanilla extract

• one teaspoon ground cinnamon

• Two 15.25 ounce (432 grams) cans of slice peaches in heavy syrup

Instructions:

1. Preheat oven to 350 degrees F

2. In a medium mixing bowl, add flour, baking powder, salt, baking soda and cinnamon and mix with a wooden spoon or whisk until well combined.

3. Add 3/4 cup sugar to flour mixture in the bowl. In a glass measuring cup, microwave ¼ cup of plant butter 30 seconds until just melted.

4. Add melted plant butter to bowl.

5. Mix with wooden spoon until all ingredients are well combined and crumbly.

6. Press 1/3 of the crumb mixture into the bottom of prepared baking pan and even out so the mixture reaches the sides and corners of the pan. The crumb layer should cover the bottom completely to form a level base for the peaches.

7. Wipe the tops of the cans of peaches off with moistened paper towel.

8. Open cans

9. carefully using pop tops or can opener if needed. Pour contents of both cans including syrup on top of the crumb base and level with wooden spoon.

10. Sprinkle the remaining sugar and flour mixture evenly over the top of the peaches.

11. In a one-cup glass measuring cup, melt the remaining plant butter in the microwave for 30 seconds. Drizzle over the top of the crumbs.

12. Sprinkle with 2 tablespoons of golden sugar.

13. Place pan in oven and bake for 40 to 45 minutes until top is golden brown and bubbly.

14. Using oven mitts, remove pan from oven and place on heat-safe surface.

15. Let set for at least 15 minutes before cutting.

Serve hot with a scoop of vanilla dairy free ice cream, a generous squirt of dairy-free whipped cream.

Also very delicious served plain with no toppings either hot, at room temp or even cold from the refrigerator!

Notes from Chef Donna Valente:

• This cobbler has a sweet crunchy top, juicy fragrant peaches in a custard-like filling and is easy and delicious. I based this peach cobbler recipe on one from www.the-girl-who-ate-everything.com who used one 29 ounce can of sliced peaches in heavy syrup.

• I could not find that size can in my supermarket (29 ounce cans of sliced peaches), so I used two 15.25 ounce cans of sliced peaches in heavy syrup and loved the result.

• You can adjust the amount of sugar to make it more or less sweet. You can also reserve some of the syrup from the peaches to make it drier if desired.

• If you can eat dairy, you can make it with real butter if you wish and serve with ice
  cream!

Serving Amount: Makes about 9 ¾ cup servings.

Enjoy!