Peach Cobbler has always been and will remain one of my favorite southern desserts. I remember our household famous 1-cup cobbler. It was amazing and simple and really sweet. That was our go to dessert for my entire childhood, so I am so excited to vegan-ize the Peach Biscuit Cobbler Recipe from Paula Deen’s Southern Cooking Bible.
Vegan Peach Ice Cream Recipe
2 large peaches, diced
1 teaspoon cinnamon
1/4 cup agave nectar
1 cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons vegan butter
1/2 cup almond milk
Preheat the oven to 350 degrees F.
In a small bowl, stir together diced peaches, cinnamon, and agave nectar until the cinnamon is speckled through out and the mixture is gooey and syrupy.
In a separate mixing bowl, whisk together the flour, baking powder, and salt.
Cut the vegan butter into the flour using a fork or pastry blender. The mixture will appear crumbly.
Add almond milk to the crumbly flour and stir until a dough forms.
Divide the peaches evenly between 4 single serving ramekins. Top each ramekin with an even layer of biscuit dough, which is the flour mixture you made.
Place the ramekins on a cookie sheet and bake for 30 – 45 minutes until the tops are golden brown.
Serve hot but not too hot! Enjoy.
I actually made my cobbler with a brown rice flour and it was a bit grainy. Hence, I suggest using all purpose flour. But overall, this recipe was simple and fantastic. The peaches were ripe, sweet, and juicy. And the cinnamon and agave were great little touches.
About the Southern Queen of Vegan Cuisine Project
Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 328 butter-laden, pork-filled recipes in 328 days. This is a test . . . . this is only a test of skill, imagination, and physical & mental fortitude.
Project Inspired by
Paula Deen’s Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes
Julie and Julia: My Year of Cooking Dangerously
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