Vegan Peach Cobbler

Preheat the oven to 425 degrees F. and set aside a 9x13 baking pan.

Remove the pits from the peaches (10 ripe) and slice each peach into 8 wedges. Place the peaches (10 ripe) into a large bowl.

In a small bowl, combine the brown sugar (0.25 cup), salt (0.5 teaspoon), cinnamon (0.5 teaspoon), nutmeg (0.25 teaspoon) (if using), and cornstarch (2 tablespoons). Add the mixture into the bowl with the peaches (10 ripe). Mix well until the peaches (10 ripe) are fully coated with the mixture. Add the juice (0.5 lemon) and stir until combined.

Evenly spread the peaches (10 ripe) into the baking pan and bake for mins (10). Start 10m timer

While the peaches (10 ripe) are in the oven, rinse the bowl that had the peaches (10 ripe), dry it well, and use it to combine the all purpose flour (1.25 cups), brown sugar (0.25 cup), baking powder (2 teaspoons), salt (0.25 teaspoon), and cinnamon (1 teaspoon). Set aside.

Dice the vegan butter (6 tablespoons) and add it to the flour mixture. Using a pastry cutter or a fork, cut in the vegan butter (6 tablespoons) until a wet sandy flour texture is achieved.

Add the plant milk (0.33 cup) and mix until fully combined and a soft dough is achieved.

Once the peaches (10 ripe) are ready remove them from the oven and add dollops of dough on top of the peaches (10 ripe).

Bake for 30 minutes (25 to) or until the dough is golden. Start 30m timer

Remove from the oven, garnish with pinches of cinnamon and sugar, and allow it to cool for minutes (15). Enjoy warm or cold. Start 15m timer