This is by far the best vegan peach cobbler. Made with juicy ripe peaches and a buttery biscuit topping this is the ultimate summer dessert.
- 3 pounds (1400g) Ripe Yellow Peaches (Peeled and Sliced, about 7 packed cups)*
- 1 and 1/2 Tbsp Lemon Juice
- 3/4 cup (150g) White Granulated Sugar
- 1 and 1/2 Tbsp Cornstarch
- 1/2 tsp Vanilla Extract
- 1/2 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/8 tsp Salt
- 2 cups (250g) All Purpose Flour
- 1/2 cup (100g) White Granulated Sugar
- 1 Tbsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup (112g) Vegan Butter
- 1/2 cup (120ml) Soy Milk
- Preheat the oven to 350°F (180°C). Spray a 9×13 baking dish with non-stick spray.
- Add sliced peaches, lemon juice, white sugar, cornstarch, vanilla extract, cinnamon, nutmeg and salt to a mixing bowl and toss together. Set aside.
- Add all purpose flour to a mixing bowl along with white sugar, baking powder and salt and mix together.
- Add vegan butter and mix in with your hands until crumbly.
- Add soy milk and mix into a thick batter.
- Place the peaches into a 9×13 dish and smooth down.
- Spread the batter on top and use your fingers to spread it out as best you can over the top of the peaches.
- Serve warm topped with a scoop of vegan ice cream or vegan whipped cream.
*Frozen peaches will also work in this cobbler, but canned peaches may end up too mushy. If you do use frozen peaches, you can use them straight (no need to thaw them first) but you may need to allow an extra 5 minutes baking time.
*Soy milk can be replaced with almond milk or another non-dairy milk.
*Keep leftover cobbler covered in the fridge for 3-4 days. It is also freezer friendly for up to 3 months. Let it cool completely before freezing. Thaw overnight in the fridge and then reheat in the oven until heated through.
- Category: Dessert
- Method: Bake
- Cuisine: Vegan
- Serving Size: 1 Serve (of 8)
- Calories: 417
- Sugar: 46g
- Sodium: 415mg
- Fat: 12g
- Saturated Fat: 3.1g
- Carbohydrates: 74.4g
- Fiber: 3.6g
- Protein: 5.3g
Keywords: vegan peach cobbler