Vegan Blueberry Peach Cobbler
Vegan Blueberry Peach Cobbler
Submitted by Charlene Hunt, Fustini's Petoskey
Desserts
Ingredients
- 1 cup flour
- 1 cup sugar plus 1/4 cup
- 1/2 teaspoon salt
- 2 teaspoon baking powder
- 1 cup oat milk or almond milk
- 1 teaspoon vanilla extract
- 3 ripe peaches, sliced
- 1 tablespoon Fustini's Ginger Crush olive oil
- 1 1/2 pints fresh blueberries
- 2 tablespoons Fustini's Raspberry balsamic
- 1/4 cup Fustini's Butter olive oil
Directions
Preheat oven to 375. Heat the Ginger Crush olive oil over medium heat in a sauté pan. Add peaches and cook until they just start to get soft. Add 1/4 cup sugar and balsamic to the pan. Stir to coat peaches. Add blueberries. Stir to coat all fruit. Remove from heat and set aside.
- In a medium mixing bowl, mix flour, 1 cup sugar, baking powder, and salt. Add milk and vanilla and stir until all incorporated and smooth.
Heat the Butter olive oil over medium heat in a 10"cast iron skillet (you can use a 9 x11 baking dish as well, but don’t heat the oil first) until the oil is just starting to get hot. Turn off the heat. Pour in the batter, and spread all the fruit and juices from the pan evenly on top. Bake for half an hour or until golden. Serve warm with your favorite non-dairy ice cream.
Sounds Amazing will try this
Leave a comment