Vanilla Bourbon Double-Topped Peach Cobbler

Syrupy vanilla bourbon peaches covered in a cinnamon crisp topping AND fluffy biscuit topping.



Vanilla Bourbon Peaches:

Cinnamon Crisp Topping:


Fluffy Biscuit Topping:

2 L casserole dish

Vanilla vegan ice cream, for serving


  1. Preheat oven to 375F.
  2. In a large mixing bowl, combine the vanilla bourbon peach ingredients and stir well to coat. Pour into casserole dish. Set aside.
  3. 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.
  4. 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.
  5. Add nondairy milk and stir until just combined.
  6. Use a teaspoon to spoon dollops all over the crisp. Its okay to leave bare patches, it won’t cover it entirely.
  7. 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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