Single Serving Vegan Peach Cobbler Recipe 435

Steps:

• Preheat oven to 400F. Wash and and slice the peach into thin pieces (chunks would work too). In a small bowl, whisk the sugar, lemon juice, water, starch, and cinnamon, until the starch is dissolved. Add the peach slices and transfer into a small saucepan. Cook over medium heat until it begins to bubble and thicken, stirring constantly for about 2 minutes. Pour into your small oven-safe bowl. In a separate bowl, rub the non-dairy butter into the flour with your fingers and then add the sugar, baking powder, and salt. Next, add the soy milk and mix until just combined. Evenly spoon lumps of the batter on top of the cooked peaches. Bake in oven for 15-20 minutes, or until the top is lightly browned. Be careful that the peach juices do not bubble over and mess up your oven.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Prepare topping: Stir baking mix and water together in a bowl until thoroughly combined; do not overwork. Mix almonds, raw sugar, and cinnamon together in a separate bowl. Set both aside.
• Prepare filling: Combine raw sugar, raisins, cinnamon, allspice, nutmeg, pepper, and salt in large bowl. Add thawed peach slices and toss to coat.
• Transfer peach mixture to an 8-inch square glass baking dish. Top with cobbler topping, using your fingers to press it out evenly. Sprinkle sugared almonds over top.
• Bake in the preheated oven until cobbler top is firm and lightly golden and peaches are bubbly and hot, 20 to 25 minutes. Serve hot.