Vegan Peach Cobbler - Vegan Food & Living

Preheat oven to 180°C/350°F/Gas Mark 4. Roughly drain the peaches from their juice and arrange them in a shallow, ovenproof dish. Sprinkle over the cornflour, sugar and salt and mix well.Mix the soya milk and the vinegar together in a bowl to make buttermilk and set aside.In a separate mixing bowl, mix together the flour, salt, baking powder, cinnamon, nutmeg and coconut sugar. Add the cold, non-dairy butter and rub it into the flour mixture until it resembles fine breadcrumbs. Stir in the buttermilk mixture and bring everything together into a soft dough.Place the dough onto a floured surface and roll it out to about 3cm thick. Using a cutter or the rim of a glass, cut out rounds until you have used all the dough. Arrange these, leaving some gaps, over the top of the peach halves. You may have more than you need, depending on the size of your dish.Brush the tops of the dough with melted butter and sprinkle with sugar. Transfer to the oven and bake for 30 minutes until golden and bubbling. Brush with a little more butter and serve with non-dairy cream, ice cream or custard.