vegan peach cobbler



FILLING

  • 4 teaspoons pure maple syrup
  • 2 teaspoons cornstarch or arrowroot powder
  • 1½ teaspoons lemon juice
  • Sea salt to taste
  • 2 cups sliced peaches

BISCUIT TOPPING

  • ¼ cup unsweetened applesauce
  • 1 tablespoon pure maple syrup
  • 2 teaspoons almond butter
  • ¼ teaspoon cider vinegar
  • ¼ teaspoon vanilla
  • ⅓ cup oat flour
  • ¾ teaspoon baking powder
  • Sea salt to taste
  • Instructions:
    1. Preheat oven to 425°F.
    2. To make filling, in a medium bowl combine maple syrup, cornstarch, lemon juice, and sea salt to taste. Gently stir in peaches. Transfer mixture to a 9×5-inch baking dish. Cover with foil and bake 20 minutes.
    3. To make biscuit topping, in a small bowl combine applesauce, maple syrup, almond butter, vinegar, and vanilla. In another small bowl stir together oat flour, baking powder, and a dash of sea salt. Stir applesauce mixture into flour mixture just until combined. Do not overmix.
    4. Reduce oven temperature to 350°F. Drop dough by spoonfuls onto peaches. Continue baking, uncovered, 20 to 30 minutes more or until topping starts to brown and a toothpick comes out clean. Cool slightly on a wire rack. Serve warm.

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