If you are using fresh peaches in this recipe, you’ll need to peel them. The easiest way I have found to peel fresh peaches is to cut a small “x” in the bottom of the peach, just through the peel, then drop them in boiling water for 2 minutes, remove and promptly place in an ice bath. The peels will slide right off! I blanched all of the peaches I brought home from Colorado, dropped them in an ice bath, peeled and then sliced them. Once I had that done, I froze them in freezer bags, six sliced peaches to a bag.
Alrighty, let’s get on to the recipe!
Bourbon Peach Cobbler (gluten-free, dairy-free, egg-free, vegan)
For the filling:
- 12 fresh peaches , thinly sliced
- 1/2 cup coconut sugar
- 2 Tablespoons bourbon (or lemon juice)
- 2 Tablespoons arrowroot (cornstarch may also be used)
For the topping:
- 2 cups Johnna's Favorite Gluten-Free Flour Blend
- 1 cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 1/2 sticks Earth Balance vegan butter sub (12 Tablespoons butter sub)
- 1/2 cup boiling water
- dairy-free ice cream (optional)
Preheat oven to 425 degrees. Have a 9 x 13 baking dish handy.
In a large bowl, gently toss together sliced peaches, coconut sugar, bourbon (or lemon juice) and arrowroot. Once mixed together, pour into the 9 x 13 baking dish.
Place in oven for 10 minutes.
While the peach mixture is in the oven, mix all remaining ingredients except boiling water. Using a pastry blender, mix until the butter sub is in pieces no larger than a pea.
Once the peaches have been removed from the oven, you'll want to add the boiling water to the topping mixture. Gently stir together.
Drop the topping by spoonfuls on top of the peaches. (It will spread as it bakes.)
Bake at 425 degrees for 25-30 minutes.
Serve warm with a dollop of ice cream if you would like.