Easy Vegan Peach Cobbler Recipe
This easy vegan peach cobbler is filled with fresh juicy summer peaches and blackberries with a flaky buttery vegan biscuit topping. Serve it warm with a scoop of vanilla ice cream for the perfect summer dessert!
Servings: 12 servings
Calories: 322kcal
Ingredients
Filling
- 9 medium ripe peaches
- 1 pint blackberries
- 200 g brown sugar 1 cup, or unrefined sugar
- 1 teaspoon grated lemon zest from 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons cornstarch or tapioca starch or arrowroot powder
- 1/2 teaspoon fresh grated nutmeg
- 2 teaspoons vanilla extract or 1/2 teaspoon vanilla paste
Biscuit Topping
- 2 teaspoons apple cider vinegar
- 152 g full fat coconut milk 2/3 cup
- 280 g all purpose flour 2 cups, or whole wheat pastry flour, plus more for dusting
- 2 tablespoons brown sugar or unrefined sugar, plus more for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 113 g cold vegan butter 1/2 cup or 1 stick, or shortening
- 2 tablespoons non-dairy milk or more coconut milk, for brushing biscuits
Instructions
- Preheat oven to 425˚F.
Make the Filling
- Thinly slice peaches and add them to a mixing bowl. Gently fold in brown sugar, cornstarch, lemon zest and juice, nutmeg and vanilla bean. Leave the blackberries out for now.
- Pour the cobbler filling into a baking dish (a deep dish pie plate, casserole dish or lasagna pan all work well).
- Tuck the blackberries into filling at this point, so they don't get mashed up. Set the baking dish aside while you prepare crust.
Make the Topping
- Stir apple cider vinegar into coconut milk and let sit to thicken.
- Whisk together flour, brown sugar, baking powder and salt in a mixing bowl..
- Cut the cold vegan butter into cubes, add them to the flour mixture and toss them to coat each cube in flour. Cut the butter into flour mixture using your fingers, pastry cutter or two knives until it resembles coarse breadcrumbs.
- Add the coconut milk mixture all at once and stir with a fork until the mixture comes together in a shaggy dough. Don't over mix the dough. Some floury bits are ok.
- Turn the dough out onto a lightly floured work surface and press it into a rectangle. Cut the dough into thirds and stack them then smush them down to faux-laminate the dough for extra flaky layers.
- Repeat the faux-lamination process two more times. Pat the dough out to about 3/4" thickness on the final turn.
- Cut out biscuits with a 2-inch round biscuit cutter. Press the cutter straight down into the dough, don't twist it. Gently rework dough scraps and cut more biscuits. Alternatively, cut the dough into into 2-inch squares with a knife, making sure to trim all edges.
- Place the biscuits on top of the filling so they are just touching each other. Brush the tops of the biscuits with non-dairy milk or more coconut milk and sprinkle them with more brown sugar.
Bake the Cobbler
- Place the baking dish on a foil lined baking sheet to catch any drips while cobbler bakes.
- Reduce the oven temperature to 400˚F and bake the cobbler for 40-45 minutes or until it is golden brown and the filling is bubbling in the middle.
- Serve the cobbler warm from the oven or let it cool for 20 minutes to thicken the filling.
Notes
- Cobbler is best eaten while it's still warm from the oven.
- Store leftover cobbler in the baking dish, wrapped with plastic wrap or transfer it to an airtight container and refrigerate it for up to 3-4 days. Reheat to serve.
- To make individual cobblers assemble them in oven safe ramekins or custard cups with 1 biscuit per cup. Reduce the baking time to 25-30 minutes.
- To freeze unbaked cobbler, assemble it in a disposable baking dish. Wrap it tightly with a few layers of plastic wrap and then place it in a large freezer bag. Freeze it for up to 3 months. Bake the cobbler straight from the freezer and add 15-20 minutes to the baking time.
- Use any fresh or frozen stone fruit or berries for the filling. If using frozen fruit, let it thaw at room temperature before making the cobbler.
Nutrition
Serving: 1scoop | Calories: 322kcal | Carbohydrates: 54g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 288mg | Potassium: 288mg | Fiber: 4g | Sugar: 30g | Vitamin A: 457IU | Vitamin C: 14mg | Calcium: 100mg | Iron: 2mg