SNICKERDOODLE PEACH COBBLER
Serves 14
20 mins prep
42 mins cook
62 mins total
My actual summer dream right here 🍑 Warm, gooey, tart peaches with a golden, crisp cake top that tastes like a giant soft snickerdoodle. Served with non-dairy ice cream, a drizzle of olive oil, flaky sea salt, and made extra easy (and dairy-free!) using Califia Farms Organic Unsweetened Almondmilk.
0 servings
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Preheat oven to 400F. Grease a 9x13” baking pan with olive or avocado oil. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon & cream of tartar. In a separate large bowl, whisk together the almondmilk & 1 cup granulated sugar. Add the dry ingredients to the wet; fold until combined & there are no lumps. Add the sliced peaches; fold until coated in the batter. Pour peach batter mixture into the prepared baking dish & spread into an even layer. Set aside. Prepare topping. In a pot over high heat, mix together the water, 1/4 cup of the brown sugar, and 1/2 cup granulated sugar. Bring to a boil. Meanwhile, sprinkle the remaining 1/2 cup of brown sugar all over the top of the batter in the pan. Once the water mixture is boiling, gently pour it ALL over the batter & brown sugar in the pan (this is what creates the gooey bottom while baking). Carefully transfer to oven. Bake at 400F for 40-45 mins, until golden, bubbling & mostly set. Remove from oven & if desired, sprinkle cinnamon sugar (1/4 cup granulated sugar + 1/2 tbsp cinnamon) over top. If wanted, place the pan back into the oven with the broiler on to lightly caramelize the top or use a kitchen torch. Serve warm with non-dairy ice cream, olive oil & flaky sea salt. Enjoy!
