Peach N’ Cherry Cobbler with Almond Cream

Peach N' Cherry Cobbler with Almond Cream -- Epicurean VeganWhat do you do with 20-lbs of Palisade, CO peaches?! After sharing them with friends and family, of course . . . I’m convinced that the best peaches come from Palisade. Every year, Coloradoans anxiously await these incredible peaches from the western slope of the state. Well, you can’t have that many peaches and not make a cobbler. I didn’t have any ice cream, but I did have some almond yogurt, so I made a sweet cream to top the amazing cobbler. A great way to end the Labor Day weekend!

INGREDIENTS:

6 large peaches, pitted and sliced
5-oz bag dried cherries
1/4 C brown sugar
1/4 C granulated sugar
2 Tbs flour
1/4 C Earth Balance butter, cut into  small chunks
1 C oats
1 tsp cinnamon
1/4 C almond milk

Almond Cream:

1-1/2 C almond yogurt
1/4 C granulated sugar
1 tsp lemon juice
2 tsp arrowroot

Peach N' Cherry Cobbler with Almond Cream -- Epicurean Vegan

 

DIRECTIONS:

Preheat oven to 375. Combine the peaches and cherries in an 8×8 baking dish.

Peach N' Cherry Cobbler with Almond Cream -- Epicurean VeganIn a medium bowl, combine the sugars, flour, oats, cinnamon, butter, and almond milk. Use a fork or pastry blender to mix the butter in. You’ll want little pea-sized pieces of butter.

Peach N' Cherry Cobbler with Almond Cream -- Epicurean VeganTop the fruit with the oat mixture.

Peach N' Cherry Cobbler with Almond Cream -- Epicurean Vegan

Cover and bake 35-40 minutes.

Peach N' Cherry Cobbler with Almond Cream -- Epicurean Vegan

To make the cream, whisk together all of the cream ingredients. Pour the cream over individual servings and enjoy!

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