Peach Cobbler

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I was watching some 1960's political drama at my pal Stu's place the other night, and in one tense scene between the LBJ and JFK, Ladybird Johnson broke the ice by serving a peach cobbler. Peach Cobbler - who has even thought of eating one of those since the assassination? I was pumped to veganise, and given the Americananess of it all, knew it would be perfectly acceptable to use canned peaches as they are defs out of season in my neck of the orchard. Peach Cobbler is quick, simple and frankly delicious, You could also use apples, apricots or plums, or anything that takes your fancy, fresh or tinned. Oh Miss Ladybird, I do declare!

Ingredients:

2 cups sliced peaches fresh or tinned (drained if tinned)

2 Tablespoons + 1 cup granulated sugar, divided

½ cup non dairy spread, softened

1 cup plain flour

1 teaspoon baking powder

pinch of salt

pinch of nutmeg (optional)

1 egg replacer

1 teaspoon vanilla extract

Let's DO This!

  1. Preheat oven to 350 degrees F. Grease a medium size baking dish.
  2. Spread sliced peaches out in a single layer in prepared dish. Sprinkle tops of peaches with 2 Tablespoons sugar.
  3. Beat 1 cup sugar and softened butter together until combined. Add flour, baking powder, salt (and nutmeg if using). Mix. Then add in egg replacement and vanilla - I used the juice from the peaches to moisten the egg replacer. Continue to beat and mix together until just combined. (Batter will be the consistency of cookie dough batter, keep some peach juice on hand if it is too dry.)
  4. Using a spatula, carefully spread batter over the tops of peaches. Trying to spread out as evenly as you can and covering most of the peaches. I get my paws in there, slightly moistened and use them.
  5. Bake in preheated oven for 35 to 40 minutes or until crust is golden brown. Remove from oven and let stand 5 to 10 minutes before serving. Serve with whipped coconut cream, vegan ice cream or some of that soy or rice whip from a can if you want the true diner experience!
Polly McGee