I’ve found it’s much easier to search for vegan recipes than it is to search for dairy-free ones. My kid still can’t do dairy and I still need my warm baked good fix, so vegan it is! I made this recipe using vegan margarine (Earth’s Best is my preferred brand) but I honestly think it’d be better using coconut oil. Whatever your preference, make sure you have (vegan?) ice cream to go with this cobbler because it makes this dessert positively transcendental.
2 20-oz cans sliced peaches in juice, undrained
1 1/2 c flour
1 c sugar
1/2 c vegan margarine or coconut oil
Cinnamon for dusting
Open cans of peaches and reserve the juice in a 2-cup measuring pitcher. In a large cast iron skillet*, combine flour, sugar, margarine or coconut oil, and 1 1/2 c peach juice. Cook slowly over medium-low heat until margarine/oil has melted and mixture has thickened. Dump drained peaches on top of the mixture and sprinkle cinnamon on top. Bake at 350 degrees for 40 minutes or until edges are lightly browned. Allow to cool for 30 minutes before serving.
*I used an 11″ cast iron skillet, and it was almost not big enough. Any large oven-safe skillet would work. If you don’t have an oven-safe skillet, combine ingredients in a saucepan and pour into a 13×9″ casserole pan before baking.