PEACH COBBLER
SERVES 6 PORTIONS
FOR THE DOUGH
1⁄3 cups all-purpose flour
2 tbsp sugar, plus extra for sprinkling
1 1⁄2 tsp baking powder
1⁄2 tsp salt
1⁄4 cup canola oil or vegan margarine
1⁄2 cup soy, almond, or rice milk, plus extra for brushing
FOR THE FRUIT
1⁄2 cup sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
5 fresh peaches, peeled, pitted, and sliced (or about 16 ounces frozen peaches)
NUTRITIONAL VALUES
Calories: 185kcal
Fat: 9.7g (0.7g S.Fat)
Carbs: 25.5g
Protein: 1.9g
Sugar: 15.7g
Sodium: 205mg
METHOD
To make the dough:
In a medium mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk the oil and nondairy milk in a separate small bowl before adding to the flour mixture. Mix with a wooden spoon until everything is combined and the mixture is sticky and doughy. Avoid overmixing.
To prepare the fruit: Whisk together the sugar, flour, and cinnamon in a medium mixing bowl. Toss the peaches with a large spoon until they are coated with the sugar mixture.
To assemble and bake the cobbler: Preheat the oven to 190°C/375°F.
Spread the peaches evenly in an 8- or 9-inch baking pan or 6 ramekins. Scoop lumps of dough on top of the peaches with a tbsp. Brush non-dairy milk over the top of the dough and generously sprinkle with sugar. Bake for 45 minutes, or until the dough is thoroughly cooked and the top is lightly browned. Make sure to rotate it after 20 minutes to ensure even baking.
To prepare the fruit: Whisk together the sugar, flour, and cinnamon in a medium mixing bowl. Toss the peaches with a large spoon until they are coated with the sugar mixture.
To assemble and bake the cobbler: Preheat the oven to 190°C/375°F.
Spread the peaches evenly in an 8- or 9-inch baking pan or 6 ramekins. Scoop lumps of dough on top of the peaches with a tbsp. Brush non-dairy milk over the top of the dough and generously sprinkle with sugar. Bake for 45 minutes, or until the dough is thoroughly cooked and the top is lightly browned. Make sure to rotate it after 20 minutes to ensure even baking.
