Description
A delicious southern-style peach cobbler with a vegan sweet biscuit crust. Serve with vegan almond milk vanilla ice cream, if desired.
Ingredients
- cooking spray
- ⅔ cup almond milk
- 1 teaspoon apple cider vinegar
- ½ cup vegan margarine (such as Earth Balance®), softened
- 2 tablespoons white sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 6 cups fresh peaches – peeled, pitted, and sliced
- ¼ cup brown sugar
- ¼ cup white sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch square baking pan with nonstick cooking spray.
- Combine almond milk and vinegar in a small bowl. Set aside for 5 minutes.
- Beat margarine and 2 tablespoons white sugar together using an electric mixer in a large bowl until creamy. Add flour and baking powder and combine using a fork or pastry blender until mixture resembles coarse crumbs. Stir in milk mixture and vanilla extract until just combined. Set biscuit batter aside.
- Combine peaches
- brown sugar
- 1/4 cup white sugar
- cornstarch
- and cinnamon in a bowl until peaches are coated. Place peaches into the bottom of the prepared pan. Top and cover with biscuit batter mixture.
- Bake in the preheated oven until the tops of the biscuits are lightly browned
- 40 to 45 minutes. Serve warm.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 8