Vegan peach cobbler on the pit

For the base: Cut the peaches in wedges and place in a cast iron pan with the sugar, cinnamon, vanilla and peach wine. You can clean the peaches from their skins if you feel like it or if you have a digestion problem.

Place over direct heat (built all around the pan) and cook until the peaches start to soften. If you don’t have a kettle pit, you can do the whole recipe in a conventional oven.

For the crust: Mix all together with your hands until it forms a crumbly dough.

Sprinkle over the cooked peaches and place in the oven again at 180oC or continue cooking in a covered pit at 180oC for 20 minutes or until golden.

For extra touch before baking, sprinkle over with cinnamon – sugar.

Serve hot with a scoop of ice cream or cold with a tablespoon of yoghurt mixed with some sugar and vanilla extract. You can also serve it as it is with a cup of coffee or with a glass of wine. By the way, the peach wine that we used here its maybe one of the best we have ever tried before ! So we really need to thank the guys over at the Snicklefritz Cidery that sent us such an amazing product, truly amazing ! Enjoy !