Vegan Peach Cobbler with Crumble Topping

Peach base:
3-4 large peaches
honey
1 tsp nutmeg


Batter:
1/2 cup flour
1/2 cup brown sugar
1 tsp baking soda
1/4 cup + 2 tbsp non dairy milk (such as soy, almond, or rice milk)
2 tsp cinnamon
2 tsp vanilla extract


Crumble Topping:

1/2 cup vegan butter, melted
1 3/4 cup flour 
1/3 cup brown sugar
1 tsp cinnamon


1 pinch salt
1 tsp honey


1. Preheat over to 375'F.
2. Wash and slice peaches. Place them in an ungreased baking dish (I use glass). Toss in the nutmeg and honey, mix with your hands. Set aside.
3. Mix flour and brown sugar. Add baking soda and cinnamon. Mix in milk and vanilla extract until moist. Pour batter over peaches.
4. In a separate bowl, mix together brown sugar and sugar, add cinnamon and salt. Mix in butter and use your hands to until mixture is crumbly. Add 1 tsp honey and mix. Pour crumble topping over batter.
5. Bake for 35 mins. Let cool for 15 mins before enjoying :)

Peach muffins

1 1/2 cups flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk (you can use substitute with vanilla soy milk)
2 ripe peaches (peeled (optional), pitted and diced) or
1 ripe peach and 1 ripe nectarine, pitted and diced
1/8-1/4 cup brown sugar

Preheat oven to 400 degrees.

Grease muffin cups.

In a seperate bowl, toss chopped fruit with brown sugar. You may also opt to instead use the brown sugar to sprinkle on top of the muffins after you pour the batter into muffin cups.

In a large bowl, combine flour, white sugar, salt, and baking powder.

In a medium bowl, mix together oil, egg, and milk.

Blend liquid mixture into the flour mixture.

Fold in fruit.

Fill muffin tins to the top.

Bake 15-20 minutes or until tops are light golden brown.


Tips: I have also substituted water in this recipe for the milk. I prefer it with soy milk but have gotten good responses to the batch made with water as well. Vegans can also try this recipe with an egg replacer.