Vegan Peach Cobbler Dessert (Printable Version)
# What You’ll Need:
01 -
6-7 ripe peaches, peeled and sliced
02 -
½ cup granulated sugar
03 -
2 tablespoons cornstarch
04 -
1 teaspoon vanilla extract
05 -
1 teaspoon ground cinnamon
06 -
¼ teaspoon ground nutmeg
07 -
Zest of 1 lemon
08 -
Juice of ½ lemon
→ Cobbler Topping
09 -
1 cup all-purpose flour
10 -
½ cup granulated sugar
11 -
1 teaspoon baking powder
12 -
¼ teaspoon salt
13 -
½ cup soy milk or other plant-based milk
14 -
¼ cup melted vegan butter or coconut oil
15 -
½ teaspoon vanilla extract
# Steps to Follow:
01 -
Preheat your oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish.
02 -
In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, vanilla extract, ground cinnamon, ground nutmeg, lemon zest, and lemon juice. Toss until the peaches are evenly coated. Transfer to the prepared baking dish, spreading evenly.
03 -
In another bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
04 -
In a separate small bowl, mix together the soy milk, melted vegan butter or coconut oil, and vanilla extract.
05 -
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Avoid overmixing.
06 -
Drop spoonfuls of the cobbler batter over the peaches in the baking dish, spreading as evenly as possible.
07 -
Place the cobbler in the preheated oven and bake for 35-40 minutes, or until the filling is bubbly and the cobbler topping is golden brown.
08 -
Remove the baked cobbler from the oven and allow to cool slightly. Serve warm with an optional scoop of vegan vanilla ice cream or dairy-free whipped cream.
# Additional Notes:
01 -
To make the recipe gluten-free, substitute gluten-free all-purpose flour for the regular flour in the cobbler topping.
02 -
After baking, allow the cobbler to cool completely before storage. Refrigerate for up to 3-4 days or freeze up to 3 months.