Vegan peach blueberry cobbler/crisp recipe

½ cup flour
½ cup uncooked old fashioned oatmeal
½ cup brown sugar
1 ½ teaspoons baking powder
½ cup soymilk
¼ cup vegan margarine
¼ cup white sugar
1 tablespoon cornstarch
½ cup cold water
3 cups fresh peaches, peeled and sliced
1 cup fresh blueberries
1 tablespoon vegan margarine
1 tablespoon lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Preheat oven to 350 degrees.

In a medium bowl, mix together the first four ingredients. Add the soymilk and the ¼ cup of vegan margarine, cutting it in and mixing till smooth (although it will be lumpy with the oatmeal).

In a large saucepan over a medium high heat, mix together the white sugar, cornstarch, and water. Add the peaches first and cook till bubbly, about 5 minutes. Add the blueberries and cook another 5 minutes. Add the 1 tablespoon of vegan margarine, lemon juice, cinnamon, and nutmeg. Mix well and remove from heat.

Pour fruit mixture into an ungreased 1 ½ quart baking dish. Spoon the batter over the top of the fruit. Place the dish in the middle of the oven and bake for about 30 minutes or until the crust is brown and cooked all the way through. Remove from the oven and let cool for about 15 minutes before serving. Delicious topped with frozen vanilla Rice Dream or Silk vanilla yogurt. Enjoy.

As written above, this recipe turns out nice and soupy. If you prefer your cobbler/crisp less soupy, consider increasing the cornstarch and/or decreasing the water. Also, this recipe lends itself easily to doubling, in case you need to bring a big pan of something yummy to your next potluck or office or church meeting or social.

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