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:
- 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:
- In a small bowl, combine the milk and lemon juice to make a buttermilk. Set it aside to curdle.
- In another small bowl (I use another cereal bowl), combine the flour, baking powder, cinnamon, and baking soda.
- 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.
- Add the curdled milk and the maple syrup, and stir until just combined.
Assemble the Cobbler:
- Sprinkle the toping over the filling. It’s sort of clumpy and lumpy, which is something to rejoice in.
- Bake for 20-25 minutes, until the fruit is bubbling and the topping is golden brown around the edges.
- 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.