This is the best peach cobbler recipe and it's made with no eggs or dairy. It tastes like it's topped with an oatmeal cookie and it's delicious.
- 6 large peaches
- 1/4 cup sugar
- 2 tsp. cornstarch
- 1 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/2 Tbsp. vanilla extract
- 2 Additional Tbsp. of sugar
- 2 Additional Tbsp. of cinnamon
- 1 cup all-purpose floour
- 1.5 cups raw oats
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 6 Tbsp. butter, softened DO NOT MELT
- 5 Tbsp. hot water
Preheat your oven to 425 degrees and remove the skin from your peaches with a vegetable peeler.
Cube your peaches into bite-sized pieces.
Combine peaches in a bowl with all the other items for the peach mixture listed in the ingredients. Mix well so the sugar can begin pulling the juices out of the peaches. Put this in the refrigerator for 10 minutes.
In a separate bowl, combine all your dry ingredients for the crumble. Mix thoroughly.
Add in the softened butter and water. Do not melt your butter at all or the consistency will be wrong. The topping will be thick and you can use a mixer on it but I just did it by hand with a wooden spoon.
Add the peaches to a baking dish and baked for 10 minutes.
When done, sprinkle the additional 2 Tbsp. of sugar and cinnamon on top of your peaches.
Pull the peaches out of the oven and spoon your topping onto it, covering it evenly. You might have to use your hands since the cobbler topping will be thick and a bit sticky.
Bake for an additional 30 minutes in the oven or until your crumble topping is golden brown.