VEGAN PEACH COBBLER BARS.š
I had some canned Horrockās peaches in my fridge and couldnāt resist. š I took one to my grandpa and he said, ābest cobbler Iāve ever had.ā ā¤ļøš„ŗ
INGREDIENTS
For the crumb crust and topping:
3 cups (375 grams) all-purpose flour (spooned & leveled)
1/2 cup (100 grams) brown sugar
1/2 cup (100 grams) granulated sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup (230 grams) vegan cold butter cubed
1/4 cup applesauce
For the peach filling:
5 cups (800 grams) chopped peaches
1/2 cup (100 grams) granulated sugar
3 tablespoons (27 grams) cornstarch
2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon
Instructions
For the crust
1. Preheat oven to 350Ā°F. Line a 9x13 pan with parchment paper or aluminum foil.
2. In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, and salt. Add the cold cubed vegan butter and cut it in with a pastry cutter until the mixture is crumbly and starts to come together. Add the applesauce and stir it in until fully combined.
3. Press half of the mixture in the prepared baking pan and place the bowl with the other half in the refrigerator. Bake the crust at 350Ā°F for 15 minutes, then set aside to cool for 5 minutes before adding the peach filling.
For the peach filling:
1. Combine the chopped peaches, sugar, cornstarch, lemon juice, and cinnamon in a large bowl. Mix until the peaches are fully coated.
2. Spoon the peach filling on top of the baked crust, using a slotted spoon to leave as much excess juice as possible in the bowl. Spread it around into one even layer.
3. Remove the remaining crumb mixture from the refrigerator and sprinkle it on top of the peach filling. Bake at 350Ā°F for 40-50 minutes or until the top is set and lightly browned and the peach filling is bubbling around the edges.
4. Remove from the oven and transfer to a wire rack to cool completely.
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