I figured since I'd already written down for my friend, I'd share it for Vegan MoFo too! I didn't make the cobbler this weekend - so the picture below is of Paula Deen's Southern Peach Cobbler. But mine looks pretty much identical.
You can easily half this recipe if you aren't feeding an entire gang of folks... like we always did at my childhood home. Or you can also freeze it. It freezes beautifully!
Georgia Peach Cobbler (Vegan)
- 8 cups peeled and sliced peaches
- 4 cups sugar (divided in half)
- 2 tablespoons fresh squeezed lemon juice (very important - gives it an amazing flavor)
- 3/4 cup water
- 1 cup vegan butter
- 3 cups self rising flour (also very important - regular flour will NOT produce a proper crust for this recipe!)
- 3 cups milk substitute of your choice (I like So Delicious Vanilla Coconut Milk - the vanilla enhances the flavors in the cobbler beautifully)
- 1/2 teaspoon cinnamon - or to taste
- 1 tablespoon brown sugar
- Preheat your oven to 350 degrees.
- Put the butter in a 6-8 quart casserole dish, then put the baking dish in the oven to melt while your doing the next step...
- Combine the peaches, lemon juice, water and half the sugar in a sauce pan and let it come to a boil. Simmer for 10 minutes and remove from heat.
- Mix together remaining sugar, flour and milk and pour in the baking dish over the melted butter. Don't stir it...
- Pour your peach mixture over that. Spread evenly - but try not to stir it around too much.
- Sprinkle the top with cinnamon and a tablespoon of brown sugar..
- Place in 350 degree oven and bake for 45 minutes or until golden. The batter will rise to the top while it bakes. It's ready when you can stick a toothpick in the center and it comes out with no uncooked batter on it. Watch it very closely at the end - the cooking time is key.
Serve hot with So Delicious vanilla ice cream - or your favorite ice cream substitute. Yum!