Perfectly golden biscuit-like topping over sweet, juicy peaches. With a big scoop of vanilla ice cream, this gluten free vegan peach cobbler is a summertime MUST! I wanted a soft, sweet drop biscuit topping that would pair beautifully with the peaches. Baked to golden brown perfection, the topping is oh so light and fluffy.

Ingredients

Peach Filling

• 5 cups peeled and sliced fresh peaches (about 6-7 peaches)
• 1/2 cup cane sugar
• 1/3 cup water
• 1 tablespoon cornstarch

Cobbler Topping

• 1 1/4 cup Sarah's gluten free flour blend
• 1/2 cup sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 1/2 cup almond milk or oat milk
• 1 tablespoon white vinegar
• 1/3 cup dairy free butter, melted
• Dairy free vanilla ice cream for serving

Instructions

1. Preheat oven to 375 degrees.
2. In medium saucepan, add peeled and sliced peaches, 1/2 cup sugar, water and cornstarch. Stir to coat peaches.
3. Cook peach mixture over medium-low heat, stirring often. Once mixture starts to bubble, continue to stir until peaches become slightly soft and sauce thickens, 2-3 minutes.
4. Pour peach filling into 8x8-inch baking dish. Set aside while you make cobbler topping.
5. Stir together flour, sugar, baking powder, cinnamon and salt. Mix almond milk and vinegar together in small bowl. Add to flour mixture, along with dairy free melted butter. Stir just until dough comes together.
6. Place scoops of dough on top of peach filling. Gently spread to mostly cover peach filling.
7. Bake cobbler 30-35 minutes, until bubbly and golden brown on top.
8. Place peach cobbler on cooling rack to cool slightly. Serve warm with a scoop of your favorite dairy free ice cream.