Healthier Fruit Cobbler
[Vegan]

To Prepare:

1. Preheat oven to 350 degrees F.

For the Fruit Layer:

For the Peach Cobbler:

1. If making peach cobbler, place peaches in a small bowl, whisk sugar, cornstarch, and cinnamon; set aside.
2. Melt the1/2 tablespoon of butter in a large saucepan over medium heat. Add the peaches and sugar mixture and gently stir to combine. Simmer for about 5-10 minutes, or until peaches are soft; remove from heat and stir in vanilla.

For Blueberry Cobbler:

1. If making blueberry cobbler, add the sugar to a small bowl, and then rub the lemon zest into the sugar with your fingers. Whisk in the cornstarch, and then gently fold the mixture into the blueberries; set aside.

For the Batter:

1. In a medium bowl, whisk flour, sugar, baking powder, and salt. Stir milk into the flour mixture just until combined: set aside while preparing the pan.
2. Add the 1 tablespoon of butter to an 11 cup or 9 x 13 inch baking dish. Place in the oven. Once melted, remove pan from oven. Use spatula to coat bottom, and a little way up the sides; set aside.
3. For the peach cobbler, add batter to the pan, and spread it out evenly with a spatula. Spoon the peach mixture evenly over it.
4. If making blueberry cobbler, add blueberries to the pan, and scoop the batter over top. You can leave some open spaces if you like. The batter will expand, but there will be more fruit and juices that bubble up in those areas.
5. Bake for 50-55 minutes, or until the cobbler top is golden brown, and the juices are bubbling.
6. Remove dish to a cooling rack for 20 minutes before serving. Store at room temperature for up to 2 days or in the refrigerator for a week.