Vegan Peach Cobbler

5 from 4 votes

My classic Southern style vegan peach cobbler is packed with juicy roasted peaches, topped with crisp, buttery biscuits. Perfect with a scoop of vegan ice cream!

Cook Time40

Total Time40

Course: Dessert, Desserts

Cuisine: All, American

Servings:

Calories: 370kcal

Author: Richard Makin

Equipment

large pot of water
Large bowl
baking dish or casserole dish
Medium Bowl

Ingredients

For the Peaches

900 g peaches around 5-6 large peaches, peeled (see my tips for peeling peaches in the blog post above) or use 2x 420g cans of peaches, drained
35 g granulated sugar
35 g light brown sugar
Pinch of ground cinnamon
1 tablespoon cornstarch

For the Cobbler

150 g plain white flour all purpose flour
1 teaspoon baking powder
½ teaspoon fine sea salt
60 g granulated sugar
60 g light brown sugar
90 g vegan butter cold, cut into cubes
2 tablespoon just boiled water
1 teaspoon vanilla extract

Metric - US Customary

Instructions

To Prepare the Peaches

Preheat your oven to 200°C (390°F) fan/convection.
Bring a large pot of water to the boil. Cut a small shallow cross into the bottom of the skin of each peach. Submerge the peaches into the boiling water for 1 minutes then transfer to a large bowl of ice water. Leave to chill for 2 mins.
900 g peaches
Peel the peaches, starting at the scored cross. Slice the peaches into segments and discard the skin and the stone.
In a large bowl, combine the sliced peaches, granulated sugar, light brown sugar, ground cinnamon, and cornstarch.
35 g granulated sugar, 35 g light brown sugar, Pinch of ground cinnamon, 1 tablespoon cornstarch
Stir well to coat the peaches evenly.
Transfer the peach mixture to a baking dish (or ceramic casserole dish) and spread out in an even layer.
Place the baking dish in the preheated oven and bake for 10 minutes.
While the peaches bake, make the cobbler topping.

Make the cobbler

In a medium bowl, whisk together the flour, baking powder, fine sea salt, and sugars.
150 g plain white flour, 1 teaspoon baking powder, ½ teaspoon fine sea salt, 60 g granulated sugar, 60 g light brown sugar
Add the vegan butter and use your finger tips to pinch the butter into the flour mixture until the texture resembles coarse sand. Alternatively use a pastry cutter, two knives or pulse together in a food processor. Add the boiled water and vanilla extract. Stir until just combined to form a thick batter/dough.
90 g vegan butter, 2 tablespoon just boiled water, 1 teaspoon vanilla extract
Remove the baking dish from the oven. Spoon the cobbler batter over the partially baked peaches. The batter doesn’t need to cover the peaches completely, as it will spread out as it bakes.
Return the baking dish to the oven and bake for an additional 30 minutes, or until the cobbler topping is golden brown and cooked through.
Remove the peach cobbler from the oven and let it cool for a few minutes before serving.
Serve warm, optionally with a scoop of vegan ice cream.
Store any leftovers in an airtight container or wrap the dish in plastic wrap and place in the fridge for up to 2 days. Reheat in a baking dish in the oven before serving. Alternatively, freeze leftovers in a freezer-safe container for up to 1 month.

Nutrition