VeganMoFo Day 11 and Peach Cobbler

I know this is going up on Sunday morning, but it was our treat on Saturday. We had the baby and just never got it posted last night. Do I still get MoFo credit? :o) I felt it was time to surprise DH with a yummy dessert. Peach Cobbler was on the menu. I first got the idea over at Samantha's blog. She used yummy fresh peaches so I am sure hers was much better than the canned peach version, but I was trying to use what I had on hand. The recipe came from veg web. DH liked it, but wished it had more juice and less biscuit topping. Maybe it was the canned peaches. I am sure they lack the juice that a fresh peach has. Oh, there are variations of this recipe for other fruits too! Enjoy!

Too bad we were out of vanilla soy or coconut ice cream. Off to add that to the shopping list. :o)

Peach Cobbler

Filling:
1/2 cup sugar
1 TB. cornstarch
4 cups sliced peaches (about 6 medium)
1/4 teaspoon cinnamon
1 tsp lemon juice

Topping:
1 cup flour
1 TB. sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup soy milk
3 TB. Earth Balance


Directions:

Heat oven to 400. Mix 1/2 cup vegan sugar, the cornstarch and cinnamon in a 2-quart saucepan. Stir in the peaches and lemon juice. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for one minute. Pour into an ungreased 2-quart casserole; keep hot in the oven. Cut Earth Balance into flour, add 1 Tbl. vegan sugar, baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture. Bake until topping is golden brown - about 25-30 minutes.