Vegan Peach Cobbler
This vegan peach cobbler makes the best use of sweet seasonal peaches with a simple batter topping. It tastes just like a classic peach cobbler.
Servings: 6 people
Equipment
- 1 baking or casserole dish
- 2 mixing bowls
- Measuring cups and spoons
Ingredients
Peach Filling
- 2 pounds yellow peaches about 5, or 5 cups sliced
- ¼ cup coconut sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
Topping
- 1 cup all-purpose white flour
- ½ cup sugar
- 2 teaspoons baking powder
- ¾ cup plant based milk like soy or oat milk, at room temperature
- ¼ cup melted vegan butter
- 1 teaspoon vanilla extract
- ½ teaspoon nutmeg or pumpkin pie spice optional
Instructions
- Preheat the oven to 350°F (180°C).
- Slice the peaches and add them to a mixing bowl with the coconut sugar, lemon juice, vanilla, and cornstarch. Mix well to coat the fruit, then transfer to a baking dish.2 pounds yellow peaches, ¼ cup coconut sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 2 tablespoons cornstarch
- In another mixing bowl, whisk the flour, sugar, and baking powder together. Make a well in the middle and add the milk, butter, vanilla, and optional spices. Whisk until just combined but make sure not to over-mix.1 cup all-purpose white flour, ½ cup sugar, 2 teaspoons baking powder, ¾ cup plant based milk, ¼ cup melted vegan butter, 1 teaspoon vanilla extract, ½ teaspoon nutmeg or pumpkin pie spice
- Pour the batter topping over the fruit. Bake for 50-55 minutes, or until the topping is golden and the cobbler is bubbling around the edges. Cool for at least 20 minutes before serving.
- Leftovers will keep for a few days, covered, in the fridge and can be frozen for up to 3 months.
Nutrition
Serving: 1bowl | Calories: 302kcal