vegan peach cobbler.

hey lovelies!

today is NOT a fashion post. it is summertime in alabama, which means 95+ temperatures, unless it's raining. my uniform has been denim short-shorts & tank tops/t-shirts. but one of these days (tomorrow hopefully) i plan to get a little frilly; i have the urge.

but today was my mom & her husband's anniversary, so i made them a vegan peach cobbler from vegan with a vengeance.



my globs of crust were too large & didn't spread like i thought they would, so there are biscuit-like things floating on top of caramelized peaches. brown sugar & cinnamon pervades it. SO GOOD. it would be a delicious fall treat, but mom bought 50-million peaches at the state farmer's market so i thought this would be a good way to use some of them.

recipe~
vegan peach cobbler

filling-ingredients:
8 peeled & sliced fresh peaches
3/4 cup brown sugar
1 tsp cinnamon
2 tsp vanilla extract
2 tbsp cornstarch

topping-ingredients:
1 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp allspice
1/4 cup brown sugar + more for sprinkling on crust
1/4 cup vegetable oil
2/3 cup vanilla soy milk
1 tsp vanilla extract

instructions:
preheat oven to 440 degrees Fahrenheit & have a glass 9 x 13 baking dish.

prepare filling:
mix all filling ingredients in baking dish; set aside.

prepare topping:
in a medium-size mixing bowl, sift together dry ingredients. create a deep indention in the middle, add the liquid ingredients, & mix with a wooden spoon until just combined. drop by tablespoonful over the filling, leaving an inch or so between each spoonful. sprinkle a bit of extra brown sugar.

bake for about 30 minutes, until the filling is bubbly & the topping is browned. sprinkle a touch more brown sugar & cinnamon a few minutes after extracting from oven.

try it out! it's delicious. :)

with love,
rachel. <3