Deen a la Petrovna Peach Cobbler (Paula Deen’s Recipe converted to vegan by Tanya Petrovna)
My friend Cornelia called this week and asked for a good cobbler recipe…Yes, feel free to substitute berries, other stone fruits or a mish mash of what fruits you have around. It’s hard to go wrong on a cobbler. Thanks, C, for asking.
Serves 1-6 ( I could eat the whole thing!)
5 ea. medium peaches
¼ cup sugar
1 cup water
½ cup vegan butter
1 cup flour
1 ½ tsp. baking powder
½ tsp. salt
¼ cup sugar
1 cup rice milk
¼ tsp. nutmeg
1. Slice the peaches and put them in a sauce pan and add sugar and water.
2. Bring to boil and simmer for 2 minutes. Remove from heat.
3. Preheat oven to 350.
4. In a 13 x 9 inch baking pan or deep dish pie pan put in vegan butter and put in oven to melt.
5. Mix flour, baking powder and salt and sugar together very well in a separate bowl.
6. Carefully remove baking dish with butter from the oven.
7. Add rice milk to flour mixture slowly and stir slowly with a whisk to prevent lumping.
8. Pour batter over butter but DO NOT MiX.
9. Spoon fruit on top of batter and then pour juice on top.
10. Paula Deen says the most important part is not stirring the mixture. It looks weird but go with it!
11. Bake for 30-45 minutes until golden brown. Fun to see where the batter and crust ends up.
12. Serve with vanilla non-dairy ice cream or soy or rice whipped cream.
Eat Peace,
Tanya Petrovna
Native Foods Café Founder & Chef
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