clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peach Blackberry Cobbler with Coconut Cream Biscuit Crust


Ok, buttery flaky coconut cream biscuits over juicy maple soaked peaches and blackberry with a touch of lemon, vanilla and nutmeg (makes it). Eat it hot out of the oven or warmed the next morning for breakfast--soooo good. A pure taste of summertime. And yes, have some vanilla ice cream ready for it. You're welcome.


  • 2 cups flour whole grain or all purpose (plus more for dusting)
  • 2 tablespoons rapadura sugar (plus more for sprinkling)
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup (8 tablespoons) vegan shortening or butter
  • 2/3 cup full fat coconut milk
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons plant-based milk for brushing biscuits
  • 9 ripe peaches
  • 1 pint blackberries
  • 1 cup maple syrup
  • zest of 1 lemon
  • 2 tablespoons lemon juice
  • 2 tablespoons cornstarch or arrowroot powder
  • 1/2 teaspoon fresh grated nutmeg
  • 1 teaspoon vanilla extract or 1/4 teaspoon ground vanilla bean


  1. Preheat oven to 425˚F.
  2. Prepare filling: thinly slice peaches and add to a mixing bowl. Gently fold in maple syrup, cornstarch/arrowroot, lemon zest and juice, nutmeg and vanilla bean. Pour filling into a baking dish (a standard pie plate would work perfectly). Tuck blackberries into filling at this point, so they do not get mashed up when mixing filling together. Set aside while you prepare crust.
  3. Stir apple cider vinegar into coconut milk and let sit to thicken (vegan buttermilk!). Whisk together flour, rapadura, baking powder and salt. Cut shortening into flour mixture using your fingers, pastry cutter or two knives until it resembles coarse breadcrumbs. Add coconut milk mixture all at once and stir with a fork until the dough comes together in a cohesive mass.
  4. Turn the dough out onto a lightly floured work surface, and knead 14 times (no more no less!). Pat out dough using your fingers to about 3/4" thickness. Use a 2" round cutter to cut out round biscuits. Gently rework scraps and re-cut. You can also pat dough out into a square and then cut into into 2" squares or any shape you wish.
  5. Place biscuits on top of filling so they are just touching each other. Brush biscuits with plant-based milk and sprinkle tops with rapadura.
  6. Place baking dish on a foil lined baking sheet to catch dripping juices while cobbler bakes.
  7. Bake for 45 minutes until golden brown and bubbling. Enjoy!





Cobbler is best eaten hot from the oven (with a scoop of vanilla bean ice-cream). You can warm any leftovers the following day (ahem, breakfast!!!) and it should still taste delicious.

Use any fresh or frozen stone fruits/berries. If using frozen, let the fruit thaw out at at room temperature before baking, that way it won't take so long to get the filling bubbling.

If you use salted shortening or butter then omit the salt from the crust. You can also use an equal mix of coconut, olive, and palm oil to make your own shortening. That's what I did here.