Vegan Peach Cobbler

Savor the sweetness of summer with this mouthwatering vegan peach cobbler! Ripe peaches kissed by nature's goodness nestled beneath a golden, cinnamon-infused crust.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 35

Resting Time 15

Total Time 1

Servings servings

Calories 263kcal

Author Marly McMillen

Equipment

9x13 Casserole Dish

Ingredients

Peach Filling

4 pounds fresh peaches peeled, pit removed, and cut into slices
¼ cup brown sugar
1 tablespoon ground chia seeds (optional, if you want a thicker sauce)

Cobbler Batter

½ cup vegan butter
¾ cup almond milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 ¼ cups flour (all-purpose or whole wheat pastry flour), spooned and leveled
¾ cup brown sugar packed
2 teaspoons baking powder
¼ teaspoon salt

Cinnamon Sugar Topping

⅓ teaspoon ground cinnamon
1 tablespoon granulated sugar

Cups - Metric

Instructions

For the Peach Filling:

Combine peach slices, brown sugar, ground chia seeds in a saucepan and tir gently to combine. Place over medium heat. Bring it to a simmer and remove from heat. This will dissolve the sugar and begin the cooking process for the peaches. Set aside to cool slightly.

For the Cobbler Crust:

Preheat oven to 350°F/175°C. Get out a 9x13 pan or casserole dish.
Add vegan butter to the baking pan and place it in the oven to melt the butter.
Make vegan vanilla buttermilk by combining plant-based milk, vinegar, and vanilla. Set aside.
In a bowl, stir together the flour, sugar, baking powder/soda, salt, and cinnamon. Create a well in the center and add the vegan buttermilk and vanilla and stir to combine.
Pour the batter into the baking pan with melted butter.
Spoon the cooked peaches and the juice over the top. Combine cinnamon and sugar and sprinkle this over the top of the mixture.
Bake for 40 to 45 minutes. The filling should bubble around the edges and the crust is golden brown on the edges. A tester inserted in the center should come out mostly clean.
When done, remove it from the oven. Set it aside and allow it to cool for 20 minutes to allow the filling to thicken properly before serving warm
If there any leftovers, cover and store them in the fridge for up to 5 days.

Notes

Make this into a Gluten-Free Crumble by using a 1:1 gluten-free baking flour like Bob's Red Mill Baking Mix.

Nutrition