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.
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.