★ Fruit Layer
- 4 cups Peach slices - about 5 fresh peaches
- 4 tablespoons Sugar
- 1 teaspoon Lemon Juice
- ¼ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 1 tablespoon Cornstarch
If Using Canned Peaches -
Slightly oil an 8x8-inch pan with vegan butter or coconut oil.Add canned peach slices, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and mix directly in the baking pan. Set aside.
If Using Fresh or Frozen Peaches -
In a medium saucepan, add fresh or frozen peeled peach slices with brown sugar, cornstarch, cinnamon, nutmeg, lemon juice and stir to combine.Cook on medium heat until the sugar melt and create a syrup with the peaches juice. Remove from heat and transfer to the baking dish in an even layer.
★ Cobbler Batter
- 1 cup All-purpose Flour
- ½ cup Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
- ½ cup Vegan Butter - melted
- 1 teaspoon Vanilla Extract
- 1 tablespoon Almond Milk
In a large mixing bowl, add flour, sugar, cinnamon, baking powder, and salt.
In a separate bowl, combine melted vegan butter, vanilla, almond milk. Pour onto the dry ingredients and mix until a cookie-dough-like batter forms.
Place scoops of the dough mixture on top of the peaches. Spread with your fingers or spoon - it doesn't have to be perfect at all!
Bake for 30-35 minutes in the center rack of the oven, until the biscuit is crispy, golden in color and peaches are juicy and it is bubbly on the sides of the pan.
To thicken the fruit base, let cool for 20 minutes in the baking dish before serving.
Recipe Inspiration Source: The Conscious Plant Kitchen
