Peach Cobbler Recipes
8 Servings
- Filling:
- 4 C peeled, pitted fresh peaches
- 1/3 C - 2/3 C sugar (to taste)
- 1 T cornstarch
- 1 T fresh lemon juice
- Biscuits:
- 2 C sifted white flour
- 2 t baking powder
- 3/4 t baking soda
- 1/2 t salt
- 2 T granulated sugar
- 4 T canola oil
- 1 C soy or rice milk
- 1 t apple cider vinegar
Preheat oven to 425F.
For Filling: Chop peaches, then stir all filling ingredients except lemon juice together in a medium saucepan, and bring mixture just to a boil. Remove from heat and add lemon juice. Spray an 8" or 9" baking pan or casserole dish with cooking oil spray, and fill pan with fruit mixture.
For Biscuits: In a large bowl, sift then whisk dry ingredients. In a small bowl blend together soy milk and vinegar until mixture thickens slightly, then blend in oil. With a fork blend wet ingredients into dry until well-mixed. Drop dough by tablespoonfuls onto the fruit filling in pan (have spoonfuls lightly touch - this will help them rise). Bake for 18-22 minutes until golden brown, and a toothpick inserted into a biscuit comes out clean.