Peach & vanilla cobbler

This is such a beautifully simple recipe. I created it during a month when we were in lockdown, and out of peach season, so I used tinned peaches in juice. They still count as one of your five a day, and are cheap and convenient.

But you don't even have to use peaches: you could use any fruits you like, fresh, frozen or tinned. Blueberries are another favourite of mine, which work particularly well here – but really, you can take this recipe in whichever direction you like!

SERVES:
06-08

Ingredients
Instructions

Ingredients

200g plant-based milk – I used oat

1 tbsp vanilla extract or bean paste

1 tbsp apple cider vinegar or lemon juice

350g self-raising flour

4 tbsp caster sugar

1 tsp baking powder

Pinch of salt

100g plant-based butter, cubed

2 x 415g tins sliced peaches in juice, drained, juice reserved.

½ vanilla pod, seeds removed, or 1 tsp vanilla bean paste

2 tbsp granulated golden or brown sugar

Instructions

Preheat the oven to 180°C/fan 160°C/Gas 4.
In a small bowl, combine the milk, vanilla, and apple cider vinegar or lemon juice, and set aside.
In a large bowl, combine the flour, caster sugar, baking powder and salt. Add the butter, and rub it into the flour until it resembles fine breadcrumbs. A good way to do this is to hold your palms face up, and rub the flour and butter from your little finger to your thumb.
Add the wet ingredients into the dry, and fold them together until combined – the resulting mixture should be the consistency of a thick sponge batter.
Add the tinned peaches to a baking dish, along with a quarter of the reserved juice. Mix in the vanilla seeds or bean paste – you can reserve the pod for another recipe.
Dollop the batter onto the peaches in heaped spoonfuls. Sprinkle over the granulated sugar, then bake for about 30-40 mins, or until the top is crisp and lightly golden, and the peaches are bubbling.
Serve with dairy-free cream or vanilla ice cream.