Bourbon Peach Cobbler (gluten-free, dairy-free, egg-free, vegan)
For the filling:
, thinly sliced
(or lemon juice)
(cornstarch may also be used)
For the topping:
Johnna's Favorite Gluten-Free Flour Blend
sticks Earth Balance vegan butter sub
(12 Tablespoons butter sub)
dairy-free ice cream
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
, 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.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.