Texas Peach Cobbler
Shoshana Isaacson
Parve
Serves 6
Ingredients
Two 29-ounce cans pitted peach halves in syrup, drained and sliced OR one 29-ounce can and 3 ¾ cups fresh sliced peaches OR 8 cups fresh peaches sliced
1 cup plus 1 tablespoon sugar
1 tablespoon cornstarch
2 cups all-purpose unbleached flour
½ cup brown sugar
12 tablespoons vegan butter (or parve margarine of choice), cut into 1 tablespoon pieces
½ teaspoon cinnamon
Step by Step Instructions
Step 1
Preheat the oven to 375F.
Step 2
Combine peaches and ½ cup sugar in a saucepan and bring to a boil over medium heat.
Step 3
In a small cup mix the cornstarch with 2 tablespoons cold water.
Step 4
Add to the peaches on the stove, stirring for 1 or 2 minutes.
Step 5
Transfer the cooked peaches and the slightly thickened liquid to an 8” x 8” Pyrex or ceramic baking dish and set aside.
Step 6
Combine the flour, ½ cup sugar and the brown sugar in a mixing bowl.
Step 7
Using a pastry cutter, two knives or the pulse setting on a food processor work the vegan butter into the dry mixture until it resembles coarse wet sand.
Step 8
Spread the topping over the peach mixture evenly, pressing it firmly down with your palms.
Step 10
Bake in the preheated oven for about 40 minutes or until the top is golden brown and the insides are bubbly.
Step 11
Remove from the oven and allow to cool slightly before serving. Serve with parve ice cream on the side so as not to destroy the crunchy top.
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