Diane's Best Fruit Cobbler


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Description

We were lucky enough to have bags of yummy sliced peaches in the freezer from last summer’s yield so Diane went with a peach cobbler. Feel free to substitute your mixed berries. If using frozen fruit, be sure to thaw and drain well in a colander before using. We celebrated a 40th wedding anniversary with this cobbler. What will you celebrate with yours? Let us know after you try it. Enjoy!

Ingredients

For the Biscuit Topping

1 1⁄2 cup

All-purpose Flour

1⁄3 cup

Coconut Sugar

1 1⁄2 teaspoon

Baking Powder

1⁄4 teaspoon

Salt

6 tablespoons

Earth Balance Buttery Stick (cold and cubed)

1⁄2 cup

Cold Vegan Buttermilk (plant-based almond or soy milk with 1 teaspoon vinegar added)

1 teaspoon

Pure Vanilla Extract

1⁄2 teaspoon

Pure Almond Extract

1

Sprinkle Coarse Sugar (optional)

For the Filling

8 cups

Peaches or Mixed Berries

1⁄2 cup

Coconut Sugar

2 tablespoons

Cornstarch

2 teaspoons

Lemon Juice

1 teaspoon

Pure Vanilla Extract

1 pinch

Salt

Summary

Yield	Servings

This recipe is:

Nut-Free

Instructions

Preheat oven to 350 degrees Fahrenheit and grease a 9x13-inch casserole.
For the filling: In a large bowl, fold the fruit, sugar, cornstarch, lemon juice, and vanilla extract together until thoroughly combined. Spread the filling evenly into the prepared pan.
For the topping: Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using a pastry cutter, two knives, or a food processor on pulse (no more than 8 pulses), cut the butter into the mixture until it resembles pea-sized crumbs. While gently stirring, slowly dizzle in ½ cup of buttermilk. Add the vanilla and almond extracts. Mix until evenly combined. Taking a handful of dough at a time, flatten out dough sections and place the sections over the fruit filling until the filling is covered.
Sprinkle with coarse sugar if desired.
Place casserole on a baking pan to catch any liquid that bubbles over and bake for 45-55 minutes, or until golden brown and the topping is cooked through. You'll know when the topping is done when a toothpick is inserted and comes out clean. Set the pan on a wire rack and cook for 5 minutes before serving. Serve warm with your favorite vegan ice cream or whipped cream.

Notes

Covered leftovers will last in the fridge for 4 days.