Vegan Blackberry and Peach Cobbler |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 25 |
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From Dinner:A Love Story. We made this with blueberries and substituted more vanilla for the almond, as that's what we had available. Delicious! Ingredients:
2 lbs peaches, peeled, pitted, and sliced |
1 (8 ounce) container blackberries (or blueberries or raspberries) |
1/3 cup sugar |
1/2 cup almond milk |
1/4 cup vegetable oil |
1/2 teaspoon vanilla extract |
1/2 teaspoon almond extract |
3/4 cup all-purpose flour |
3/4 cup whole wheat flour |
2/3 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon cinnamon |
1 pinch salt |
Directions:
1. Preheat the oven to 400°F. In a glass baking dish, toss together the fruit and sugar. Cover with foil. Bake for 20 minutes.
2. While the peaches are baking, prepare the cobbler topping. In a small bowl, stir together the almond milk, oil, vanilla, and almond extract, and set aside.
3. In a large bowl, place both flours, sugar, baking powder, cinnamon, and salt, and stir well to combine.
4. Add the wet ingredients into the dry ingredients slowly, stirring to combine after each addition.
5. After the fruit has cooked, remove the piece of foil. Scatter spoonfuls of the dough on top of the fruit (smushing and flattening down the dollops a bit) and return the pan to the oven.
6. Bake another 15 minutes or until the topping is golden brown.
7. Allow to cool for 10 minutes before serving.
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