the perfect summer treat.

Hola! I am officially back in Austin and in my new house and I love it!

I have the next two weeks before school starts completely off. Erica has been hanging out with me, but I am not used to being so free. Entonces, I’ve been cooking a lot!

Today I have a really fun treat for you!

VEGAN PEACH COBBLER 🙂

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The recipe is so easy. As soon as it finished, I globbed it all on a plate, ran outside to take a picture, then ran back inside to prevent the ice cream and myself from melting.

The ingredients:

For the inside:

  • Five peaches, peeled and diced
  • 1/8 cup brown sugar
  • 1/8 cup coconut palm sugar (or white sugar)
  • 1/4 tsp pumpkin pie spice
  • 1 tsp flour

For the crust:

  • 1/2 cup of flour
  • 2 Tbs brown sugar
  • 2 Tbs coconut palm (or white) sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 Tbs vegan Earth Balance butter
  • 1/8 cup of hot hot hot water

Preheat the oven to 425. Mix all the ingredients for the inside together and throw them in an 8×8 baking dish. Deeply inhale the delicious smell coming from your mixture and then throw it in the oven for 10 minutes.

While that’s cooking, prepare the crust. It’s easy. Mix all the ingredients together EXCEPT for the hot water. You may get something that’s a crumblyish consistency that just seems a bit wrong. Afterwards, add the hot water and mix it all together. Our batter ended up being one big ball that we broke into 9 biscuit shaped pieces.

After the peaches had been in the oven for 10 minutes, we took the pan out and put the nine dough/patty things on top. We put it all back in the oven for 20 minutes and VOILA! PEACH COBBLER!

Kathryn picked up Sweet Ritual vegan vanilla ice cream to go with it and it was perfecttttttt. I wish I had had lemonade to go with it!

PLEASE go make this right now. It doesn’t take very long and it will please your roommates and anyone else you decide to share it with.

Now Erica and I are going to go cool off at Barton Springs! Adios!

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