Organic Peach Cobbler

Over the 4th of July we were in the beautiful North Carolina mountains. While we were there, we went to a market and bought fresh locally grown fruits and vegetables. One of my favorite picks was peaches. I don’t know about you, but I grew up in South Carolina and I think they are the best! I prefer them over Georgia peaches. Even though Georgia is known as the “peach state”, I still say hands down South Carolina peaches win!:)

Today I will be sharing homemade organic peach cobbler, nondairy style. I have to admit it is definitely a different taste, with fresh milled wheat, sucanat instead of white sugar and almond milk versus dairy.  We enjoyed it and if you are used to eating with these ingredients, then you should love it too.

 Ingredients to Make Organic Non Dairy Peach Cobbler

1 1/2 – 2 cups almond milk

1 stick of dairy free butter

4 cups peeled, organic peaches

2 cups fresh milled organic whole wheat soft white flour

1 1/2 cups sucanat

2  cups water

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

and of course a scoop of dairy free ice cream to go on top!

Directions for peach cobbler

Preheat oven to 350 degrees F. Combine the peeled peaches, 1 cup sugar, and water in a pan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Put the butter in a 9×9 baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon the peaches on top, then  pour in the remaining juice from the pan the peaches were in. Sprinkle top with ground cinnamon, if you want. Batter will rise to top during baking. Bake for 30 minutes.

Enjoy your healthy, nondairy peach cobbler! A fun summer treat! How do you make your cobbler? Please share below.

This recipe has been shared with: Slightly Indulgent Tuesday,  33 Shades of Green, Tiny Tip Tuesday, Allergy Free Wednesdays