This might be one of the best desserts I have ever made…
Not kidding!!! Syrupy vanilla bourbon peaches are covered with a cinnamon crisp topping AND a fluffy biscuit topping. Woah. A lot going on here. Its sweet, cinnamon-y, and so rich in flavour thanks to some bourbon, vanilla and vegan butter. You better believe I topped it with a scoop of vanilla coconut milk ice cream because how could you not?!
Food bloggers are always so PUMPED about their recipes, but I swear this one totally deserves it. I got the Inspo from Half Baked Harvest. She made a recipe from Abby Fisher’s What Mrs.Fisher Knows About Old Southern Cooking. One of the things that sets her cobbler apart is that she uses biscuit topping AND and oat-based topping. Which, you know I had to try out for myself! Of course her recipe is not vegan (totally fine, I take Inso from non-vegan recipes ALL the time!) so I used the general idea as inspiration, borrowed the biscuit topping recipe from my own cookbook, and this recipe was born.
Syrupy vanilla bourbon peaches covered in a cinnamon crisp topping AND fluffy biscuit topping.
Vanilla Bourbon Peaches:
6 cups sliced ripe peaches, skin on
1/2 cup lightly packed brown sugar
1 tsp ground cinnamon
2 tbsp bourbon (or whisky)
1 tbsp lemon juice
1 tsp vanilla extract
1 tbsp cornstarch
Cinnamon Crisp Topping:
2/3 cup rolled oats
2 tbsp flour
1/4 cup lightly packed brown sugar
1 tsp ground cinnamon
1/4 cup vegan butter
Fluffy Biscuit Topping:
1 cup flour
2 tsp baking powder
2 tbsp cane sugar
3 tbsp butter, chopped into small pieces
1/2 cup nondairy milk
2 L casserole dish
Vanilla vegan ice cream, for serving
Preheat oven to 375F.
In a large mixing bowl, combine the vanilla bourbon peach ingredients and stir well to coat. Pour into casserole dish. Set aside.
In a large mixing bowl, stir together oats, flour, sugar and cinnamon. Add vegan butter and use a fork to mash it in until the mixture is crumbly. Shake in an even layer over peaches.
Back into the same bowl, whisk together flour, baking powder, cane sugar and salt until combined. Add vegan butter and use a fork or pastry blender to cut it into the flour mixture, until mixture is crumbly and somewhat resembles wet sand.
Add nondairy milk and stir until just combined.
Use a teaspoon to spoon dollops all over the crisp. Its okay to leave bare patches, it won’t cover it entirely.
Bake for 30 minutes, until topping is golden and peach syrup is slightly bubbling up the sides. Remove from oven and let cool slightly before serving. Serve with a scoop of vanilla ice cream, if desired.
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