- or 2 16oz cans sliced peaches, preferably packed in their own juices
1/2 cup granulated sugar (if using canned peaches packed in syrup, reduce sugar to 1/4 cup)
1 TBS arrowroot powder, or non GMO cornstarch.
(this is to thicken fruit mixture, can substitute 1 TBS flour if that's all you have on hand)
1/2 tsp cinnamon, divided
1/4 tsp nutmeg
1 tsp vanilla extract
1/2 cup unbleached flour
1/2 cup packed brown sugar
1/2 cup rolled oats
1/2 cup vegan butter, melted
1 TBS vegan butter
In medium bowl, mix flour, brown sugar, 1/4 tsp cinnamon, and oats until well combined. Stir in melted butter until batter forms coarse crumbs. Set aside.
In small bowl, whisk reserved peach juice, or syrup if using canned peaches packed in syrup, with arrowroot powder, and set aside.
In large pot with tight fitting lid, uncovered for now, melt remaining 1 TBS vegan butter over medium heat.
Add peaches and granulated sugar, and cook until peaches soften, about 10-15 minutes, stirring frequently.
Reduce heat. Stir in arrowroot/peach juice blend. Mixture will thicken. Stir in vanilla, 1/4 tsp cinnamon, and nutmeg.
Spoon the oatmeal batter on top. It will expand while cooking.
Cover the pot with the lid, and cook, without removing lid, for 20 minutes.
When done, remove from heat and serve.
Refrigerate any leftovers.
NOTE: Tight fitting lid is a must, as it locks in the steam from the heat to cook the topping.
If this were my usual, oven baked cobbler, your thinking is correct, it would have a bottom crust, as well.
Released this week in 1962,
Dionne Warwick's
debut hit,
Don't Make Me Over,
began a streak of 33 three chart hits for the
collaborative teamwork of Warwick on vocals,
and the production and writing team of
Burt Bacharach
and
Hal David.
(Yes, South Carolina, as you are fond of saying,
your state grows more peaches than your neighbor Georgia.
Acknowledged, okay?)
