Ingredients

1 cup favorite gluten-free flour (Paula recommends King Arthur gluten-free flour)
1 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/4 to 1/2 teaspoon cinnamon (optional)
1 cup plant milk
1 can peach slices including the juice OR 1 1/2 cups sliced peaches and 1/2 cup juice
1/4 cup vegan stick butter (such as Earth Balance)

Directions

Preheat your oven to 350°.

While your oven is preheating, place the vegan butter in an 8×8 square pan (some people call this a brownie pan) and stick it in the oven so that the vegan butter melts.

While the oven is preheating and the butter is melting, put the flour, sugar, baking powder, and salt in a medium-sized bowl and whisk it a couple of times to get it all mixed together. Now mix in the plant milk and mix it just until everything is fully incorporated.

Take the pan out of the oven (careful, it will be hot!) and scrape the batter into the pan. It will sizzle a bit as it hits the hot melted butter, and that’s fine.

Now carefully pour the peaches and the juice on top of the batter. Do not stir it!

Place the pan in the oven and bake for about 35 minutes, until the top develops a golden brown crust, like this:

Remove from the oven and let cool either until it’s cooled down enough to serve (if you want to serve it warm) or until it’s fully cooled (if you want to serve it at room temperature, or store it in the fridge). Some people even like to serve it cold!

Super-Easy Super-Yummy Peach Cobbler!