The Ultimate Vegan Peach Cobbler

by Steph Sunshine at StephSunshine.com

Yield 10 servings

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

  • 6 cups sliced peaches (about 6 whole peaches)*
  • 1/2 cup vegan light brown sugar*
  • 1 1/2 tbsp. cornstarch
  • 1/2 tbsp. freshly squeezed lemon juice
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg

Biscuit Crust

  • 1 1/2 cups all-purpose flour
  • 3/4 cup vegan granulated sugar
  • 1/2 tbsp. baking powder
  • 1/2 tsp. salt
  • 10 tbsp. vegan butter, melted and cooled
  • 1 1/2 tbsp. plain, unsweetened almond milk (or other non-dairy milk)
  • 1 tsp. vanilla extract
  • vegan turbinado (raw) sugar, for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Then, grease a 12 x 8" baking dish with vegan butter or coconut oil and set aside.
  2. In a small saucepan over low heat, melt your vegan butter, then set it aside to cool.
  3. In a large mixing bowl, combine sliced peaches, brown sugar, cornstarch, lemon juice, vanilla, salt, cinnamon, and nutmeg, and toss to combine. Then, add the mixture to your baking dish.
  4. In a medium mixing bowl, sift together flour, sugar, baking powder, and salt. Then, add in your melted vegan butter, almond milk, and vanilla extract and mix until combined.
  5. Spread chunks of dough over the peaches throughout the baking dish, leaving a little bit of space between each chunk of dough. Then, lightly sprinkle the whole cobbler with turbinado sugar.
  6. Bake 35 to 45 minutes, until the dough is golden and the peaches are bubbly. Then, transfer to a wire rack to cool for 15 to 20 minutes before serving.

Notes & Hints

The metric measurement for the peaches is after slicing; whole peaches should weigh about 1 kg or 2 1/2 lbs.

If your peaches are on the tart side, you may want to add 1 to 2 tablespoons of additional brown sugar.

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