Best Vegan Peach Cobbler Recipes

VEGAN SOUTHERN PEACH COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch square baking pan with nonstick cooking spray.
• Combine almond milk and vinegar in a small bowl. Set aside for 5 minutes.
• Beat margarine and 2 tablespoons white sugar together using an electric mixer in a large bowl until creamy. Add flour and baking powder and combine using a fork or pastry blender until mixture resembles coarse crumbs. Stir in milk mixture and vanilla extract until just combined. Set biscuit batter aside.
• Combine peaches, brown sugar, 1/4 cup white sugar, cornstarch, and cinnamon in a bowl until peaches are coated. Place peaches into the bottom of the prepared pan. Top and cover with biscuit batter mixture.
• Bake in the preheated oven until the tops of the biscuits are lightly browned, 40 to 45 minutes. Serve warm.

VEGAN PEACH COBBLER

Steps:

• For the filling: Preheat the oven to 350 degrees F. Add the peaches, maple syrup, arrowroot, vanilla and cinnamon to a large bowl, and mix thoroughly to combine. Transfer the fruit mixture to an 8-by-11-inch baking dish, and spread out in an even layer.
• For the topping: Combine the almond milk and lemon juice in a small bowl, and set aside for 5 minutes to "clabber" (curdle). Sift the flour, baking powder, cinnamon and baking soda into a medium bowl; add the coconut sugar and salt, and whisk to combine. Drizzle the coconut oil into the flour mixture, and use your hands to work the oil in until all the flour is moistened. Add the clabbered almond milk and the maple syrup, and stir until just incorporated.
• Crumble the topping over the filling, and bake until the fruit is bubbling and the topping is browning around the edges, 20 to 25 minutes. Remove the cobbler from the oven, and set aside for 10 minutes before serving.

FRESH PEACH COBBLER (VEGAN)

Steps:

• Preheat oven to 400 degrees F.
• Combine sugar and cornstarch in a saucepan.
• Add in water and peaches.
• Bring to a boil.
• Stir constantly for 1 minute.
• Pour into a baking dish and sprinkle with cinnamon.
• Combine flour, sugar, baking powder, and salt.
• Cut in margarine until mixture has a cookie dough like consistency.
• Stir in soymilk until mixed.
• Drop by spoonfuls on the fruit (It won't cover it completely, but will when it bakes).
• Bake for about 25-30 minutes.

VEGAN BOURBON COBBLER (PEACH, NECTARINE, STRAWBERRY, BLACKBERRY)

Steps:

• Preheat oven to 400°F.
• Combine all ingredients up to lemon juice in a large bowl and let sit.
• Pour apple sauce on bottom of an 8 1/2" by 11" baking pan.
• Combine flour with remaining ingredients except sugar for topping.
• Drop tablespoon fulls of the dough onto the apple sauce on pan to cover. Leave some small gaps as this helps the dough rise through the fruit to get crisp on the top.
• Pour fruit mixture over dough.
• Bake for 45 minutes or until dough is cooked.
• Top with remaining sugar if desired and bake an additional 5-15 minutes until top is crisp. You can also try the broiler, or a kitchen torch to carmelize the sugar. It is easy to burn the top doing this, so be sure to check regularly if this is your chosen method.

VEGAN BLACKBERRY AND PEACH COBBLER

Steps:

• Preheat the oven to 400°F. In a glass baking dish, toss together the fruit and sugar. Cover with foil. Bake for 20 minutes.
• While the peaches are baking, prepare the cobbler topping. In a small bowl, stir together the almond milk, oil, vanilla, and almond extract, and set aside.
• In a large bowl, place both flours, sugar, baking powder, cinnamon, and salt, and stir well to combine.
• Add the wet ingredients into the dry ingredients slowly, stirring to combine after each addition.
• After the fruit has cooked, remove the piece of foil. Scatter spoonfuls of the dough on top of the fruit (smushing and flattening down the dollops a bit) and return the pan to the oven.
• Bake another 15 minutes or until the topping is golden brown.
• Allow to cool for 10 minutes before serving.

GLUTEN-FREE VEGAN PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Stir rice flour, almond milk, sucralose sweetener, white sugar, and baking powder together in a large bowl. Spread batter in the prepared baking pan.
• Arrange peach slices over batter. Dot with vegan margarine. Sprinkle brown sugar evenly over peaches and batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool for 15 minutes before serving.

VEGAN PEACH COBBLER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Prepare topping: Stir baking mix and water together in a bowl until thoroughly combined; do not overwork. Mix almonds, raw sugar, and cinnamon together in a separate bowl. Set both aside.
• Prepare filling: Combine raw sugar, raisins, cinnamon, allspice, nutmeg, pepper, and salt in large bowl. Add thawed peach slices and toss to coat.
• Transfer peach mixture to an 8-inch square glass baking dish. Top with cobbler topping, using your fingers to press it out evenly. Sprinkle sugared almonds over top.
• Bake in the preheated oven until cobbler top is firm and lightly golden and peaches are bubbly and hot, 20 to 25 minutes. Serve hot.

VEGAN PEACH COBBLER (MADE WITH RICE FLOUR)

Steps:

• Preheat oven to 350 degrees.
• Crust: combine rice flour, butter, stevia, baking powder, xantan gum, salt, and nutmeg in a medium sized bowl. In a small bowl, beat egg replacer, rice milk, and vanilla. Slowly mix wet ingredients into the dry. Set aside.
• Filling: In a medium sized bowl combine all ingredients except vegan butter plus 2 Tbs water(or juice if canned peaches were used). Place filling in a baking dish and dot with vegan butter.
• Spoon crust on top layer of peaches.
• Bake for 35 minutes or until crust is goldenish.

SINGLE-SERVING VEGAN PEACH COBBLER RECIPE - (4.3/5)

Steps:

• Preheat oven to 400F. Wash and and slice the peach into thin pieces (chunks would work too). In a small bowl, whisk the sugar, lemon juice, water, starch, and cinnamon, until the starch is dissolved. Add the peach slices and transfer into a small saucepan. Cook over medium heat until it begins to bubble and thicken, stirring constantly for about 2 minutes. Pour into your small oven-safe bowl. In a separate bowl, rub the non-dairy butter into the flour with your fingers and then add the sugar, baking powder, and salt. Next, add the soy milk and mix until just combined. Evenly spoon lumps of the batter on top of the cooked peaches. Bake in oven for 15-20 minutes, or until the top is lightly browned. Be careful that the peach juices do not bubble over and mess up your oven.