This traditional Southern peach cobbler is bursting with warm, spiced peaches and topped with a deliciously golden crust. Perfect when paired with a scoop of homemade vanilla ice cream!
Baking dish (8-inch or 9-inch), Small bowls, Large bowl, Oven, Spoon, Measuring cups and spoons
Ingrediënten
Peach Filling:
2pounds908 g pitted, peeled, and sliced peaches
¼cup55 g firmly packed brown sugar
¼teaspoonground cinnamon
¼teaspoonground allspice
¼teaspoonground cloves
Crust:
¾cup180 ml plain soymilk (or another non-dairy milk)
1tablespoon15 ml lemon juice
1teaspoonpure vanilla extract
1cup125 g all-purpose flour
¼cup50 g granulated sugar
½teaspoonground cinnamon
½teaspoonbaking soda
½teaspoonbaking powder
¼teaspoonsalt
Topping:
3tablespoons42 g nondairy butter, chilled and cut into small chunks
¼cup55 g firmly packed brown sugar
Instructies
Preheat the oven to 425°F (220°C, or gas mark 7).
In a medium bowl, toss the peach slices with brown sugar, cinnamon, allspice, and cloves.
Place the peach mixture into an 8-inch (20 cm) or 9-inch (23 cm) square glass baking dish.
Bake for 10 minutes.
While the peaches bake, prepare the crust batter and topping.
For the crust: In a small bowl, combine the soymilk and lemon juice, allowing it to curdle and form a buttermilk-like consistency.
Stir in vanilla.
In a large bowl, mix flour, sugar, cinnamon, baking soda, baking powder, and salt.
Fold the wet ingredients into the dry, mixing just until combined.
Set aside.
For the topping: In a small bowl, work the chilled butter into the brown sugar using your fingertips until the mixture is coarse and crumbly.
Remove the peaches from the oven.
Spoon the crust batter evenly over the peaches, then sprinkle the topping over the batter.
Return to the oven and bake for 25 to 30 minutes, or until the cobbler is golden and bubbly.
Notes / Tips / Wine Advice:
Serving Tip:Serve warm with a scoop of homemade vanilla ice cream or whipped cream for extra indulgence.Wine Advice:A light, slightly sweet wine like Moscato pairs beautifully with the sweetness and spices of this cobbler.