This vegan and gluten-free peach cobbler features a topping that transforms from brown and crisp on top to cake-like in the middle and syrupy on the bottom. I used a Bob's Red Mill gluten-free baking flour blend, but I'm sure you could substitute your favorite mix, as long as it doesn't contain any baking soda or powder. Even whole wheat or white flour will do.
2tablespoonstapioca starch(also called tapioca flour)
3/4cupsoy milkor other non-dairy milk
Bring several inches of water to boil in a large saucepan. Use a slotted spoon to lower each peach into the boiling water for about 20 seconds. Place on a cutting board or plate and set aside to cool. (This makes the peaches easy to peel.)
When the peaches are cool enough, peel them by piercing the skin with a knife and pulling it off. Slice the peaches into a large bowl. Add the lemon juice, 2 tablespoons sugar, and cinnamon, if desired.
Preheat oven to 375F. Arrange the peaches in a deep 9-inch pie pan.
Mix the dry ingredients together. Add the wet ingredients, and stir just enough to eliminate large lumps. Pour over the peaches.
Bake for 35-45 minutes, covering loosely with aluminum foil if the top begins to get too brown. It’s done with you can stick a toothpick in the middle and not have batter stuck to it.