Vegan Peach Cobbler

Last night I had a very nice little cozy evening making peach cobbler in my pajamas and watching an NCIS marathon with little June Baxter curled up in my lap. Then this morning I got up in the freezing cold and picked some of my Katie Road Pink roses and took pictures of the cobbler and the roses posing in the sunrise. I was working under some rather difficult conditions because Babs kept trying to sneak up and lick the cobbler’s Cool Whip topping. Cats make everything more challenging.

As you can see, I’m including the cobbler recipe, which I got it from my friend Alana at work. Alana and I usually limit our conversation to the subjects of cats, the drought, and our awesome rain gauges (we both have the same model, sanctioned by the National Weather Service). But one day we got to talking about cobbler and she gave me this recipe:

Alana’s Peach Cobbler

Ingredients:

 

1 cup flour

1 cup sugar

1 ½ tsp baking powder

¾ cup almond milk

1 large can peaches

1 stick (½ cup) nondairy butter

 

Topping:

3 Tbsp sugar

1 Tbsp cinnamon

 

Directions:

 

Melt stick of butter in a 2-quart casserole or baking dish in 375-degree oven. While butter melts, combine first three ingredients and stir in milk. Remove melted margarine from oven, continuing to leave oven at 375 degrees. Pour combination of first four ingredients into the melted butter. Pour in the juice from the peaches and then add the peaches. Mix sugar and cinnamon together for the topping. Sprinkle sugar and cinnamon evenly over the top of the peaches. Bake for 35 to 45 minutes or until golden brown. Let sit for 15 minutes and serve.