SNICKERDOODLE PEACH COBBLER
Serves 1420 mins prep42 mins cook
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
What you need
tsp baking powder
cup granulated sugar

cup water

cup peach

cup unsweetened almond milk
cup all purpose flour

tsp cream of tartar

cup brown sugar

tbsp ground cinnamon

tsp salt
tsp cinnamon
Instructions
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!View original recipe
