Fresh summer peaches are divine! They are one of my favourite fruits to bake with. This time of year they are in season and can be fund in abundance so why not take advantage and try out this delicious peach cobbler? Yum!
Time: 30 minutes prep + 25-30 minutes baking time
Yields 8-10 servings
2 cans coconut milk (full fat) *Place in the refrigerator at least 2 hours before you want to serve your cobbler
1 doz peaches washed and sliced, pits removed (I left the skins on)
1 Tbsp vegan butter
3/4 cup coconut sugar
1 Tbsp vanilla
1 tsp cinnamon
1 pinch nutmeg
1 tbsp tapioca starch
1 cup water
1 cup almond milk (unsweetened)
1 Tbsp freshly squeezed lemon juice
3 1/2 cups all-purpose gluten free baking flour (I use Bob’s Red Mill)
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
4 Tbsp non-dairy, unsalted vegan butter (I use Earth Balance) *Make sure this is cold!
1/2 cup maple syrup
- Preheat oven to 400 F
- Heat a large oven proof skillet (I use a cast iron one) on medium high heat and add 1 Tbsp of vegan butter, sliced peaches, coconut sugar, vanilla, cinnamon and nutmeg. Heat and stir until sugar melts and juices come to a boil.
- In a small bowl combine water and tapioca starch. Pour onto the peaches and stir until the mixture thickens. Remove from the heat and set aside.
- Make the biscuit topping by combining almond milk and lemon juice together in a small mixing bowl. Set aside to curdle and make ‘butter milk’.
- In a large mixing bowl, combine all the dry ingredients together with a whisk. Add cold butter and gently cut in the butter to the dry ingredients or mix by hand. Be careful not to over mix, you want the flour to be course looking with small chunks of butter visible.
- Add the maple syrup to the milk mixture and stir to combine. Then add this to the dry ingredients mixing together until just combined.
- Pour the batter evenly over the peaches in the skillet and then place the skillet into the preheated oven. Bake for 25-30 minutes or until a toothpick when inserted comes out clean. Remove from oven and let rest 5 minutes before serving.
- For the cream topping, remove the cans of coconut cream from the refrigerator. Open the cans and scoop out the hardened cream into a small bowl, discarding the water or save it for a smoothie. Serve your cobbler top each serving with a dollops of coconut cream on top. Enjoy! Cobbler will keep for 2-3 days in refrigerator.
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