Guilt Free Peach Cobbler

In case you didn't know, I'm from Tennessee.  Living in the south in the summer usually equals eating a lot of Gaw-juh peaches.  After a while, peaches can get boring, so sweet little southern women decided to smother them in a sugar syrup and top them with a flaky butter crust.  Then, of course, you ladle a big scoop of vanilla ice cream on top.  The warm peaches topped with the cold, melting ice cream is summer on a plate.  If I have your mouth watering, good!  I'm going to share a delicious peach cobbler recipe with you that will be just as satisfying, and won't make the button pop off of your pants and land in Aunt Fran's deviled eggs!

Guilt Free Peach Cobbler (Vegan) 

This recipe is in three parts- the peach 'sludge', the gooey batter, and the streusel topping.  Prepare all separately and then assemble.  Preheat your oven to 350 degrees while preparing the components. 

Peach Sludge

Ingredients:

• 6 very ripe peaches
• 2 tsp. cinnamon
• 1/2 cup splenda 
• 3 tbsp. brown sugar (you can use the splenda brown sugar, but I can't get it here)
• 3 tbsp. vegan margarine (you can use regular margarine for a vegetarian recipe)

Directions:

1.  Start with very fresh peaches.  Remove all the fuzzy peel from the outside.  Slice lengthwise and remove the pit.  Cut into thin, even slices.

2.  Place peaches, margarine, sugars, and cinnamon into a small saucepan over medium heat. 

3.  Bring to a boil and then reduce heat to a simmer.  Heat for 5 or so minutes, or until juices become thick and peaches are very soft. 







Cobbler Batter

Ingredients:

• 3/4 cup flour
• 1/4 cup splenda
• 1/4 cup brown sugar
• 1 1/2 tsp baking soda
• 2 tsp cinnamon
• 1 tbsp. ground flax seed
• 1/2 cup soy or rice milk (or regular milk for non vegans)

Directions:

1.  Put all dry ingredients into bowl except flax seed.

2.  Add vanilla and soymilk and stir until a thick batter forms. 

3.  Add ground flax seeds to batter and stir thoroughly.  Set aside. 







Cinnamon Oat Streusel Topping

Ingredients:

• 1 1/2 cups flour (I used whole grain, all purpose)
• 1/2 cup regular rolled oats
• 1/4 cup splenda
• 3 tbsp. brown sugar
• 2 tbsp. cinnamon
• 1/2 cup vegan margarine, melted

Directions:  

1.  Add all dry ingredients into bowl and stir until thoroughly mixed.

2.  Add melted margarine and mix with hands until a coarse, crumbly topping forms.  Set aside. 






Assembling the cobbler:

1.  Pour the peaches into a pie plate or 8x9 baking dish.

2.  Spoon batter over peaches, covering as much as you can to ensure all peaches are covered.

3.  Completely cover the batter and peaches with streusel topping. 

4.  Once all items are layered in the baking dish, bake at 350 degrees for about 30 minutes, or until batter is set and topping is golden brown and crunchy. 

5.  Scoop onto a plate and top with sugar free soy ice cream and enjoy!