Peach Cobbler for One

It’s summer and the stone fruits are plentiful. This little pie is quick and easy, so you can get right to the important part—eating it—right away!

For the Filling:

2 large ripe peaches, pitted and sliced

1/2 TBLSP maple syrup

1 teaspoon arrowroot powder

½ teaspoon vanilla

Sprinkle of ground cinnamon

For the Topping:

1 TBLSP almond milk (or other non-dairy milk)

Squeeze of lemon juice from a wedge

½ cup plus 2 TBS:P all-purpose flour

1/3 teaspoon baking powder

Sprinkle of cinnamon

Pinch of baking soda

Pinch of salt

1 TBLSP coconut oil, melted (or use vegan butter)

Slosh of maple syrup

Preheat the oven to 350 degrees Fahrenheit.

Make the Filling:

1. In a small bowl (I use a cereal bowl), combine peaches, maple syrup, arrowroot, vanilla, and cinnamon. You could also do this right in the baking dish—I use a single-serving casserole dish that’s about 5-inches across.

Make the Topping:

1. In a small bowl, combine the milk and lemon juice to make a buttermilk. Set it aside to curdle.
2. In another small bowl (I use another cereal bowl), combine the flour, baking powder, cinnamon, and baking soda.
3. Drizzle the coconut oil (or butter) over the top of the dry ingredients and work it in with a wooden spoon or your fingers until all of the flour is moist.
4. Add the curdled milk and the maple syrup, and stir until just combined.

Assemble the Cobbler:

1. Sprinkle the toping over the filling. It’s sort of clumpy and lumpy, which is something to rejoice in.
2. Bake for 20-25 minutes, until the fruit is bubbling and the topping is golden brown around the edges.
3. Let it rest for 10 minutes before gobbling it down like tomorrow is a fasting day. It’s great served with a nice blop of vegan ice cream—seen here with Soy Delicious Snickerdoodle.