Peach Cobbler

From the Silk test kitchen

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Servings
8
Total Time
1 hr

Peach Cobbler
Ingredients

Filling

  • 2 lbs (900 g) ripe but firm fresh peaches, peeled, pitted and cut in chunks
  • 2 Tbsp (30 ml) flour
  • 1/2 tsp (2 ml) cinnamon
  • 1/4 cup (60 ml) sugar
  • 2 tsp (10 ml) lemon zest

Topping

  • 3/4 cup (175 ml) flour
  • 1/4 cup (60 ml) cornmeal
  • 1/4 cup (60 ml) sugar
  • 1 tsp (5 ml) baking soda
  • 1/4 tsp (1 ml) salt
  • 1/2 cup (125 ml) Silk soy, almond or coconut beverage, any flavour except chocolate
  • 4 Tbsp (60 ml) canola oil or melted unsalted butter
  • 1 Tbsp (15 ml) lemon juice
  • 1-2 Tbsp (15-30 ml) sugar, to sprinkle on top  

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Preparation
  • Prepare filling
  • Preheat the oven to 190°C (375°F).
  • In a bowl, combine the peaches, flour, cinnamon, sugar and lemon zest. Place in a buttered 10-inch (300-mm) pie pan or round baking dish.
  • Bake for 10 minutes.
  • Prepare topping
  • In a large bowl, combine flour, cornmeal, sugar, baking soda and salt. In a separate bowl, whisk together the Silk, canola oil (or butter) and lemon juice.
  • Pour the wet mixture into the dry and mix gently with a spatula, stirring only until combined.
  • Drop the batter by spoonfuls onto the peaches.
  • Sprinkle with remaining sugar.
  • Bake for 30-35 minutes until golden brown.