One of the easiest desserts to make is a cobbler. You don't have to worry about if the crust is going to look perfect, or fiddle with the edges trying to crumple them perfectly with a fork. You just mix and pour. It's that simple.
Not only is it simple, but it is simply delicious. This is probably one of my favorite desserts to indulge in. Peaches are so sweet when they are ripe and in season, and then throw them in a pie and it's pure delight.
5 peaches , peeled, cored and sliced (about 4 cups)
3/4 cup granulated sugar
1/4 teaspoon salt
6 Tablespoons dairy-free butter (I used Earth Balance)
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk alternative (I used soy milk)
Add the sliced peaches, sugar and salt to a saucepan and stir to combine.
Cook on medium heat for just a couple minutes, until the sugar dissolves and helps to bring out juices from the peaches. Remove from heat and set aside.
Preheat oven to 350 degrees F. Slice dairy-free butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Remove the pan from oven once it is melted.
In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the dairy-free milk, just until it's combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon lightly over the top.
Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of dairy-free ice cream, if so desired.
The above pictures shows the melted butter and batter mixed in the pan. It seems strange that you would put the batter on the bottom and the peaches on top, but trust me on this one. The peaches sink to the bottom and the batter covers every part of the pie. It's most delicious this way.
Pictured above are the peaches on top the batter. There was a little extra juice that I had from the peaches, but I did not place it all in the pan. You can add all the juice if you prefer and it will still turn out, but I chose to leave a little
You can see how golden crispy the crust turns out after baking the cobbler. You'll get a bit of that crispy crust with every bite you take.
Top it off with your favorite dairy-free ice cream.