Food Network Vegan Peach Cobbler
Southern desserts and vegan don't mix, normally. Amy Chaplain's recipe from Food Network, adapted here to a bare-basics kitchen turned a buttery mess into a fruity delight.
Prep Time: 00:25
Cook Time: 00:25
2 3/4 Large ripe peaches, pitted and sliced into - inch pieces (about pounds)
2 tablespoons agave nectar
2 teaspoons pure vanilla extract
1/2 teaspoon all spice
1/4 cup unsweetened almond milk coconut milk
1 teaspoon fresh lemon juice
2 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon all spice
3/4 teaspoon baking soda
3/4 cup brown sugar
1/4 teaspoon salt
1/4 cup extra - virgin coconut oil, melted
1For the filling: Preheat the oven to 350 degrees F. Add the peaches, agave, vanilla and allspice to a large bowl, and toss peaches until covered. Transfer the fruit mixture into a baking dish.
2For the topping: Combine the almond milk and lemon juice in a small bowl, and set aside for 5 minutes. Sift the flour, baking powder, cinnamon and baking soda into a medium bowl; add the sugar and salt, and whisk to combine. Drizzle the coconut oil into the flour mixture, and mix until flour is moistened. Add the milk and agave syrup, and stir until incorporated.
3Crumble the topping over the filling, and bake until the fruit is bubbling and the topping is browning around the edges, 20 to 25 minutes. Remove the cobbler from the oven, and set aside for 10 minutes before serving.
If you'd like to see the original recipe, go to Food Network and search "Vegan Peach Cobbler".
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