Recipe by: Maya Shepherd
Strawberry Peach Cobbler skillet
1 medium peach, chopped in cubes or sliced
5 medium size strawberries, chopped in cubes or sliced
1 Tbs sugar (I used organic cane sugar)
1Tbs brown sugar
1 Tbs lemon juice (fresh squeezed is best)
1 Tbs water
1/2 tsp vanilla
1 tsp corn starch
1/8 tsp cinnamon (more if you like cinnamon)
3 Tbs all purpose flour
2 tsp non-dairy butter (I used Earth Balance)
1 tsp sugar (organic cane sugar)
1/4 tsp baking powder (I used 2 pinches of baking soda and 1tsp of ACV)
pinch of salt (about 1/16 tsp)
1 Tbs non-dairy milk (I used Oatly Oatmilk)
Preheat oven to F.
Wash and slice (or cube) the peach and strawberries into thin pieces (small chunks) and set aside.
In another bowl whisk the water, lemon juice, brown sugar, vanilla, starch, cinnamon and sugar until the starch is dissolved. Add the peaches and strawberries and transfer into a small cast iron skillet. Cook over medium heat until it begins to bubble and thicken, stirring continually for about 2-3 minutes.
In a separate bowl, mix the non-dairy butter into the flour with your fingers (or a fork) and then add the sugar, baking powder (or the ACV and baking soda mix), and salt (the dough should crumbly). Next, add the soy milk and mix until just combined. Evenly spoon lumps of the batter on top of the cooked peaches and strawberries.
Bake in oven for 10-20 minutes (depends on your oven), or until the top is lightly browned. Be sure to place something under the pan in the event any of the juice spills over.