Vegan Peach Cobbler

Let's make a yummy vegan peach cobbler! This easy recipe has a sweet peach filling and a simple, golden brown topping. You'll love this beautiful summer dessert.

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Prep Time 15

Cook Time 30

Total Time 45

Servings 6

Category Crisps, Crumbles and Cobblers

Cuisine American

Equipment

Ingredients

For the topping

1 cup (125 g) all purpose flour
⅓ cup (70 g) granulated sugar
1 teaspoon baking powder
⅛ teaspoon salt
¼ cup (55 g) vegan butter
⅓ cup (80 ml) soy milk
1 teaspoon vanilla extract
1 teaspoon lemon juice

For the filling

4 cups peaches sliced, 4-5 whole peaches or approximately 580g
1-4 tablespoons granulated sugar adjust to suit the sweetness of your peaches
1 tablespoon cornstarch

Instructions

Combine dry ingredients for the topping (flour, sugar, baking powder and salt) in a large mixing bowl.
1 cup (125 g) all purpose flour, ⅓ cup (70 g) granulated sugar, 1 teaspoon baking powder, ⅛ teaspoon salt
Rub the vegan butter into the flour mixture with a fork or a pastry cutter until you have only small pieces of butter remaining.
¼ cup (55 g) vegan butter
Make vegan buttermilk, by stirring together soy milk, lemon juice and vanilla extract in a jug or medium bowl.
⅓ cup (80 ml) soy milk, 1 teaspoon vanilla extract, 1 teaspoon lemon juice
Mix dough. Add the buttermilk mixture to the ingredients in the mixing bowl and gently mix into a rough, sticky dough using a spoon or silicone spatula.
Prepare peaches. Peel if desired, then slice in half, remove pit and cut into slices.
Make peach filling directly in a 8 x 8 inch (20cm) baking dish, by stirring together sliced peaches, granulated sugar (to taste) and cornstarch.
4 cups peaches, 1-4 tablespoons granulated sugar, 1 tablespoon cornstarch
Spread crisp mixture evenly on top of the peaches.
Bake at 350℉ / 180℃ for 30-35 minutes, until the top is light golden brown and the peach mixture is bubbling and looks saucy.
Serve warm and enjoy, with a scoop of vegan vanilla ice cream!

Notes

Peaches

In this recipe, you can use any kind of peaches or nectarines. It's ideal for ripe, fresh peaches in the summer. If you use canned peaches, then drain them first, and if you use frozen peaches they should be thawed.

Because the sweetness of peaches varies so greatly, we recommend tasting them and tweaking the sugar in the filling to taste and your preference for sweetness. Peaches canned in syrup tend to be sweeter and require the lower amount of sugar, whereas underripe peaches or store-bought frozen peach slices taste best using the higher amount of sugar.

Dish size

We use a deep 8 x 8 inch 2 quart or 2L baking dish for this recipe. A 7 x 11 inch dish will also work. You can also double the recipe (use the adjustable buttons in the recipe card to easily scale the ingredients) and bake it in a 9 x 13 inch casserole dish.

Find helpful ingredients, substitutions and variation tips in the post above.

Nutritional Estimate Per Serving

Leave a commentI hope you loved this recipe! Leave a ★★★★★ rating and share your ideas in the comments! Vicky x