Ingredients
- 4 cups (946.35 ml) of peeled sliced peaches
- ½ cup (118.3 ml) of water
- 2 cups (473.17 ml) of organic sugar
- 1 ½ cups (354.88 ml) of self-rising flour (must be self-rising!)
- 1 ½ cups (354.88 ml) of almond milk
- 1 stick (8 tbsp) vegan butter
- ground cinnamon
- Suggested toppings: vegan vanilla ice cream
How to make it
- Heat oven to 350°F /176 °C/gas 4 and let warm up while prepping the cobbler.
- Place a medium (3Q) saucepan on the stove and set the heat to medium. Pour peaches, water, and 1 cup (236.59 ml) of sugar into the pan and mix. Let heat for about 10 minutes and mix occasionally. Set aside when done.
- Take out another medium mixing bowl. Pour in self-rising flour and 1 cup (236.59 ml) sugar and mix. Next, pour in almond milk and mix together. Set bowl aside.
- Take 1 stick ( 8 tbsp) of butter and heat until soft (Do not melt entirely!). Take soft butter and spread it into a 9×9 glass baking dish. Take the mixture from the bowl and pour it evenly into the dish.
- Next, take the peaches from the pan and drain the water. Using a spoon, evenly spread peaches over the mixture in the dish. Then, take a generous amount of cinnamon and sprinkle it over top of the cobbler.
- Place cobbler into the oven and bake for approx. 45-50 minutes. Timing may vary. Take the cobbler out of the oven and set it aside to cool down for about 5-10 minutes. Serve with vegan vanilla ice cream and enjoy!
- Tip: To check if the mixture is baked to your liking, take the pan out of the oven. Take a fork or knife and poke into the mixture. If a bit of mixture is still left on the utensil, feel free to bake the cobbler for another 10 minutes.
Disclaimer: The recipe was made with non-organic sugar. In order to be a completely vegan recipe, be sure to use organic sugar. Timing may vary based on this change.
