Peach Cobbler Vegan
Ingredients
3 ripe peaches
(dip in hot water to skin)
2 Tbsp maple syrup
2 tsp tapioca
1 vanilla bean
½ tsp nutmeg
Topping:
1 ½ C whole spelt flour
1 ½ tsp baking powder
1 tsp nutmeg
¼ tsp baking soda
¼ Himalayan salt
⅛ C almond milk
⅛ C olive oil
2 Tbsp maple syrup
(If you wish it sweeter~
Sprinkle with coconut sugar
or pour maple syrup over individual
servings)
Preparation
Preheat the oven to 375º
Add peaches, maple syrup, arrowroot, vanilla bean scraped and nutmeg to a large bowl. Mix thoroughly. Transfer the fruit mixture to an 8-by-11-inch baking dish, and spread out in an even layer.
Topping: Combine the almond milk and lemon juice in a small bowl, and set aside for 5 minutes to “clabber” (curdle). Sift the flour, baking powder, nutmeg and baking soda into a medium bowl; add salt, and whisk to combine. Drizzle the olive oil into the flour mixture, and use your hands to work the oil in until all the flour is moistened. Add the clabbered almond milk and the maple syrup, and stir until just incorporated.
Crumble the topping over the filling, and bake until the fruit is bubbling and the topping is browning around the edges, 25 minutes. Remove the cobbler from the oven, and set aside for 10 minutes before serving. Should you have sliced almonds, sprinkle these over the top of the cobbler.
