I baked this Vegan Peach Cobbler for my book club last week. The peaches stayed juicy under the biscuit crust, and my mom said it was classic.
This vegan peach cobbler recipe is easy to make and a wonderful way to showcase seasonal fruit. It’s perfect for family gatherings or a summer barbecue, offering a comforting dish that everyone can enjoy.
Delicious Vegan Peach Cobbler
This cobbler showcases ripe peaches simmered in a sweet syrup with warm spices, all topped with a soft biscuit-like crust. Ready in under an hour, this recipe serves 8 and is a great way to indulge in a classic Southern dessert while keeping it plant-based.
Ingredients
- 6 cups fresh peaches, peeled and sliced
- 1 cup granulated sugar, divided
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup almond milk or any plant-based milk
- 1/4 cup coconut oil, melted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Peaches: In a large bowl, combine the sliced peaches, 1/2 cup of sugar, lemon juice, cinnamon, and vanilla extract. Stir to coat the peaches evenly and let them sit for about 10 minutes.
- Make the Batter: In another bowl, whisk together the flour, remaining 1/2 cup of sugar, baking powder, and salt. Add the almond milk and melted coconut oil, mixing until just combined.
- Assemble the Cobbler: Pour the peach mixture into a baking dish, spreading it evenly. Drop spoonfuls of the batter over the peaches, covering them as best as possible without worrying about a perfect layer.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes or until the topping is golden brown and cooked through.
- Serve: Allow to cool slightly before serving. Enjoy your warm peach cobbler on its own or with a scoop of vegan ice cream.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 8
- Calories: 220kcal
- Fat: 7g
- Protein: 2g
- Carbohydrates: 38g
I keep the cobbler covered at room temperature for up to two days, or in the fridge for up to four days. The stay juicy, and I let scoops come to room temperature before serving.
