Ingredients:

  • 2 cans (15 oz / 425g each) sliced peaches in juice, drained
  • 1/2 cup (120ml) reserved peach juice
  • 1 tbsp (8g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) sea salt
  • 1 tbsp (15ml) lemon juice
  • 1/2 cup (113g) melted butter
  • 1 cup (120g) whole wheat pastry flour
  • 1 tbsp (12g) baking powder
  • 1/4 cup (80g) maple syrup
  • 1/2 tsp (3g) salt
  • 3/4 cup (180ml) unsweetened almond milk

Instructions:

  1. Preheat the oven to 350°F (175°C). Pour the melted butter into the bottom of a 9x9 inch baking dish, swirling to coat the sides.
  2. In a separate bowl, toss the drained peaches with the reserved juice, cornstarch, cinnamon, salt, and lemon juice. Pour the mixture into the buttery dish and spread evenly.
  3. In a mixing bowl, whisk together the whole wheat pastry flour, baking powder, and salt.
  4. Stir in the maple syrup and almond milk until the batter is smooth, taking care not to over-mix.
  5. Gently pour the batter over the peaches in rustic dollops; do not stir the peaches into the batter.
  6. Bake for 40–45 minutes until the topping is mahogany-colored and the peach juices are bubbling around the edges.
  7. Let the cobbler rest for 10 minutes before serving to allow the glaze to set.