Best Vegan Peach Slump Recipes

VEGAN PEACH COBBLER

Vegan Peach Cobbler image

The best Vegan Peach Cobbler with a cakey, crispy biscuit, and delicious juicy peaches.

Provided by Carine Claudepierre

Categories Dessert

Time 40m

Number Of Ingredients 14

Ingredients

4 cups Peaches (about 5 fresh peaches, cored, peeled, sliced 1/4 inches slices)
4 tablespoons Sugar (or coconut sugar or erythritol if sugar-free)
1 teaspoon Lemon Juice
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 tablespoon Cornstarch
1 cup All-Purpose Flour
1/2 cup Sugar (or coconut sugar or erythritol if sugar-free)
1 teaspoon Baking Powder
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
1/2 cup Vegan Butter (melted)
1 teaspoon Vanilla Extract
1 tablespoon Almond Milk

Steps:

Preheat oven to 350°F (180°C).

Nutrition Facts : ServingSize 1 serving, Calories 250.5 kcal, Carbohydrate 39.9 g, Protein 2.4 g, Fat 9.5 g, SaturatedFat 2.4 g, TransFat 0.1 g, Sodium 221.9 mg, Fiber 1.7 g, Sugar 25.8 g, UnsaturatedFat 6.5 g

VEGAN PEACH SLUMP

Vegan Peach Slump image

I bought some peaches and they were a bit discolored inside, so I decided to make something with them. I came up with this idea as I like fresh fruit in cakes, but not with a lot of batter. This recipe is not overly sweet so a dollop of your favorite non-dairy whipped topping would compliment this perfectly..

Provided by Chef Joey Z.

Categories Dessert

Time 50m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

4 cups peaches (approx. 4 peaches peeled and sliced, either fresh or frozen)
1 tablespoon light brown sugar
1/8 teaspoon almond extract
1/8 teaspoon strawberry extract (optional)
1/4 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup flour (spelt or unbleached)
1 teaspoon baking powder (non-aluminum)
2 tablespoons raw sugar
1/4 cup vegan margarine (cold and vegan)
1/4 cup soymilk
1/8 cup soy yogurt (or other non-dairy)
1 egg substitute

Steps:

NOTE:.
If you use frozen peaches thaw them until they are still slightly frozen. Its better not to over thaw to conserve the juice.
Preheat oven to 400'F.
Using a light spray oil or margarine, coat the inside of a 1 1/2 quart casserole.
Put the peaches in a separate bowl and toss with the brown sugar, extract(s) and cinnamon.
Put the peach mixture in the casserole dish and spread out evenly.
In the bowl of your food processor add the flour, baking powder, salt and raw sugar. Turn on the machine and process to combine and fluff up the mixture.
Take the 1/4 cup of margarine and drop it through the feeding tube of the food processor and pulse until you have a course meal consistency.
In a large measuring cup combine the soy milk, yogurt and egg substitute. (Remember the dry egg substitute has to be mixed with 2 tablespoons of warm water to give it the consistency of egg.) Mix this together and add it to the flour mixture in the food processor.
Pulse a few times to incorporate.
This isn't dough, its batter, so spoon it our of the food processor bowl on top of the peaches.
Spread it evenly over the peaches. If a few spots don't get covered that's ok.
Bake for 25 minutes until the top is golden brown and the peach juice is bubbling around the sides of the dish.
Cool on a wire rack for 5 minutes.
At this point you can either leave the Peach Slump in the casserole and store in the fridge or run a knife around the batter crust and invert it onto a plate.
Top with your favorite non-dairy topping.
Bon Appetit!

Nutrition Facts : Calories 198.3, Fat 0.9, SaturatedFat 0.1, Sodium 246.4, Carbohydrate 44.9, Fiber 3.5, Sugar 24, Protein 4.7

VEGAN PEACH CRUMBLE

Vegan Peach Crumble image

This crumble lets peaches shine, with just a little lemon to brighten and brown sugar to help them caramelize as they soften in the oven. The crisp, toasty topping is full of texture from both nuts and oats, and is clumped in various sizes, so each bite is different from the next. Eat the crumble warm or at room temperature on its own, with a pour of nut milk or with a scoop of vegan ice cream or tart sorbet, like lemon or raspberry. Leftovers right from the fridge make a great breakfast with a spoonful of vegan yogurt.

Provided by Ali Slagle

Categories brunch, pies and tarts, dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 1/2 pounds ripe peaches (about 6 to 9), pitted and cut into 1/3-inch-thick slices
2/3 cup/142 grams packed light brown sugar
1 tablespoon lemon juice
1 teaspoon kosher salt (such as Diamond Crystal)
1 1/4 cups/150 grams all-purpose flour
2 tablespoons granulated sugar
1 teaspoon lemon zest
1/2 cup/43 grams sliced raw almonds or coarsely chopped pistachios, walnuts or pecans
1/3 cup/30 grams old-fashioned oats
1/2 cup refined coconut oil or vegan butter, melted and cooled slightly
2 teaspoons cornstarch or tapioca starch

Steps:

Heat the oven to 375 degrees. In a 2- to 3-quart dish (such as a 10-inch skillet or a 9-by-13-inch dish), toss the peaches with 1/3 cup brown sugar, the lemon juice and 1/2 teaspoon salt.
In a medium bowl, use your hands to stir together the remaining 1/3 cup brown sugar and 1/2 teaspoon salt with the flour, granulated sugar and lemon zest. Add the almonds and oats, and stir to combine. Add the coconut oil and stir until the mixture holds together when squeezed in your hand.
Stir the cornstarch into the peaches, then spread into an even layer. Clump some topping in your palm, then break off pieces ranging in size from a walnut to a hazelnut and scatter lightly on top of the peaches. Repeat with the remaining topping. Bake until the crumble is golden brown and the fruit is bubbling in the center, 40 to 45 minutes. If the crumble is browned before the fruit is bubbling, cover with foil. Let sit at least 15 minutes before serving.