This peach cobbler recipe has been in my family for decades and I veganized it for my first cookbook! I hope you enjoy it as much as I do! ??

Ingredients:
¾ cup all-purpose flour
2 tbsp sugar
2 tsp baking powder
½ tsp salt
4 tbsp cold vegan butter, divided
? cup unsweetened nondairy milk
2 cups sliced peaches
½ cup lightly packed brown sugar
1 tbsp freshly squeezed lemon juice
¼ tsp ground cinnamon
Coconut whipped cream (optional)
Vegan vanilla ice cream (optional)

1. Preheat the oven to 350°F (180°C).
2. Whisk together the flour, sugar, baking powder and salt in a large bowl. Using a pastry blender or two knives, cut in 2 tbsp of the vegan butter until the mixture becomes crumbly. 3. Pour in the nondairy milk and stir to combine.
4. Combine the peaches, brown sugar, lemon juice, and cinnamon in a medium bowl; stir to coat. Transfer to the casserole dish. Scatter pea-size pieces of 2 tbsp of vegan butter evenly overtop.
5. Use a small spoon to drop clumps of batter over the peaches until they are completely covered.
6. Bake in the preheated oven for 35-40 minutes, until the top is golden brown and a tester inserted in the center comes out clean. Remove from the oven and let stand for 10 minutes before serving. Serve warm, with coconut whipped cream or vegan vanilla ice cream.

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