Vegan Peach Cobbler w/ Vanilla Nutmeg Ice Cream

after my dad was diagnosed with cancer last year, my parents adopted a vegan, plant-based diet.  as a family, we've become much more aware of what we put into our bodies, and my mom tries to buy organic and locally-sourced foods whenever she can.

while i can't say i've stuck to their diet (i'm not going to lie, i love a good burger from time to time!), i do try to be more aware of where my food comes from and i try to eat a mostly plant-based diet.  however, just because you go vegan (and sugar-free, i might add), doesn't mean you don't miss some things!

since summer is here and farm stands abound, our house has been filled with fresh produce from my parents' weekly jaunts up to lancaster county.  this past week, some of the first peaches of the season showed up, and my mom whipped up this vegan, sugar-free peach cobbler.  and boy, was it good.

so good, in fact, that i think i might let you in on her secret...because desserts like these (guilt-free and mouth-watering) are so much better when shared with friends.

so here's what you'll need:

for the cobbler:

a few peaches (we used about 8 to make 6 servings)

1/2c oats
2tbsp wheat flour

dash of cinnamon
dash of vanilla
1tsp agave

2tbsp vegan butter (we used melt - honey flavor for this recipe)

for the ice cream:

3-4 bananas, frozen

1/2c almond milk (we love silk's unsweetened vanilla)

nutmeg

pure vanilla extract

1.  preheat your oven to 350ºf and spray unlined muffin tins

2.  slice peaches into large, unlined muffin tins (ours easily fit an entire peach in each section) and sprinkle with a dash of cinnamon

3.  in a bowl, combine oats, butter, flour, cinnamon, vanilla, and agave and mix until crumbly...how much you need of each of these will depend on how much cobbler you're covering.  the measurements above are estimates...it's better to start off with small amounts and add more if you need more.

4.  top the peaches with crumb mixture and bake until peaches are soft and crumbs are lightly browned, about

5.  in a vitamix or high-speed blender, combine and blend 3-4 frozen bananas with a few splashes of almond milk (about 1/4-1/2 c; the more you make banana ice cream this way, the more you'll get a feel for the consistency you like).  add more/less milk until the mixture is a desired consistency

6.  add 1tsp vanilla and a dash of nutmeg to banana mixture and blend until smooth

7.  top warm peach cobbler with ice cream and enjoy!

i do apologize for not having exact measurements....this is kind of an "experiment to customize" recipe...you may need to play around with amounts until you get the consistencies that you want!

do you have any fun summer desserts that you like to make?