equipment

• pie dish
• large saucepan

ingredients

filling

• 640g thinly sliced fresh peaches (5-6 medium peaches yield ~4 cups or 640 g)
• 2 Tbsp cornstarch
• 1/3 cup cane sugar
• 1 – 1 ½ tsp ground cinnamon

topping

• 1/2 cup vegan butter, melted (120g)
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 tablespoon milk
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt

instructions

filling

1. Preheat the oven to 200 C and set out an 8 x 8-inch (or slightly larger) ceramic or glass baking dish.
2. Add the sliced peaches to a large saucepan and cook over medium heat for 3-5 minutes, stirring frequently, until the peaches start to release liquid.
3. Reduce the heat to medium-low and add the cornstarch, sugar, and cinnamon.
4. Stir and cook for another 5-7 minutes, stirring frequently, until the peaches are tender and the liquid is very thick and saucy.
5. Transfer the peach mixture to the 8×8-inch baking dish and set aside.
6. Then place the cobbler on the middle rack and bake for 30-40 minutes.

topping

1. In a large bowl, mix together the melted vegan butter, sugar, vanilla and soy milk.
2. Add the flour, baking powder and salt and mix to combine. The batter will be thick, with a cookie dough consistency.