When we were out in Sag Harbor we went to every farmers market in the Hamptons. SO many fresh and colorful fruits and veggies 🙂
One of the markets we went to, The Milk Pail in Water Mill had beautiful peaches, so I couldn’t resist the 5 pound bag. Two years ago I had done the same thing (we had actually got to pick the peaches then) and made Raw Luscious Peach Cobbler. This year I figured although we LOVED that cobbler, to try a baked version. Michael’s absolute favorite dessert is cobbler so I always love to experiment with it. I looked up some different recipes and here is my interpretation. Yum!!!
Vegan Peach Cobbler Pie
makes 2 cobbler pies 8x8ish or round pie pans
Sauce
1 cup flour
3/4 cup white sugar
2 teaspoon baking soda
3/4 cup soymilk
4 teaspoon vanilla
Crumbles
3/4 cup vegan butter, melted
1/2 cup white sugar
1 teaspoon agave nectar
pinch of sea salt
2 1/3 cup flour
Peaches
7-9 peaches, sliced or chopped
1/2 cup agave nectar
1 tablespoon nutmeg
- Pre-heat oven to 375 degrees.
- Toss the peaches with the agave and the nutmeg in baking pans and set aside.
- Mix all the sauce ingredients together until smooth and pour over peaches.
- Combine the crumbles ingredients into a crumbly dough with your hands. Sprinkle on top, completely covering the peaches and sauce.
- Place in the oven 35 minutes. Remove from oven and sprinkle another tablespoon of sugar onto both pies. Place back in the oven for 7 more minutes.
- Remove, let cool, and enjoy!
