Indulge in the epitome of summer bliss with this delectable vegan peach cobbler. A healthier twist on the classic dessert, this melt-in-your-mouth delight offers a burst of fruity goodness with each bite. Lower in calories yet bursting with flavour, this peach cobbler is sure to become a staple in your summer dessert repertoire.
Why Vegan Peach Cobbler?
Experience the magic of summer with a dessert that embodies the essence of the season. Sweet and satisfying, yet refreshingly fruity, this vegan peach cobbler promises to tantalise your taste buds and leave you craving more. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based options into your diet, this recipe is a must-try for anyone seeking a delicious and guilt-free indulgence.
Ingredients for Vegan Peach Cobbler
Fresh peaches – embrace the juicy sweetness of fresh peaches, the star ingredient that brings this cobbler to life.
Dark brown sugar or maple syrup – adds a touch of sweetness to your cobbler filling, enhancing the natural flavours of the peaches.
Coconut oil – creates a rich and buttery texture in your cobbler topping with the addition of coconut oil.
All-purpose flour – form the topping of your cobbler topping with this versatile pantry staple.
Sugar – sweetens your cobbler topping to perfection, balancing the flavours of the dish.
Baking powder – ensures a light and fluffy texture in your cobbler topping.
Plant-based milk – choose your favourite plant-based milk to bind the ingredients together and create a cohesive batter.
How to Make Vegan Peach Cobbler: Step-By-Step Guide
Discover the simplicity of creating this delightful dessert with just one bowl, seven ingredients, and 10 minutes to spare.
Prepare the Peaches
Combine sliced peaches with dark brown sugar or maple syrup in a baking dish, ensuring they are evenly coated.
Mix the Cobbler Topping
In a separate bowl, mix together the remaining ingredients until they form a cohesive batter. Spread the batter on top of the peaches, gently pressing it down with the back of a spoon or your fingers.
Bake to Perfection
Transfer the baking dish to a preheated oven and bake for 35 minutes, or until the cobbler topping is golden brown and the filling is bubbly. Allow the cobbler to cool slightly before serving to let the flavours meld together.
Extra Tips and Tricks
- If your peaches are not as ripe and juicy as you would want them, use maple syrup instead of sugar. This will make sure the filling is extra juicy and syrupy when baked.
- If you don’t have access to good fresh peaches, you can easily use frozen peaches instead. Just make sure to thaw and drain them first, then proceed as usual.
- For a thicker, smoother consistency of the filling, you can peel the peaches and slice them very thinly. If you like the filling to have a bit of texture, leave the peel on (that’s what I did), and leave a couple of larger chunks.
Storage and Serving Suggestions
Store any leftovers in the refrigerator for up to four to 5 days. Simply cover the dish loosely with foil or plastic wrap to preserve its freshness. For an extra indulgent experience, serve your cobbler warm with a generous scoop of vanilla ice cream, allowing the creamy sweetness to complement the fruity flavours of the cobbler for a truly heavenly treat.
In Love with Summer Desserts? Try these…
Vegan Peach Cobbler
Ingredients
Peach Filling
- 4 fresh peaches, sliced
- ¼ cup (80g) dark brown sugar or maple syrup
Cobbler Topping
- ½ cup (100g) coconut oil
- 1 cup (125g) all-purpose flour
- ½ cup (100g) sugar
- 1 teaspoon baking powder
- ½ cup (120ml) plant-based milk (I used almond milk)
Instructions
- Preheat the oven to 350°F (175°C), and grease the bottom of a 9″ square pan with a bit of coconut oil. Toss in the sliced peaches and dark brown sugar, and give it a quick stir.
- In a medium bowl, mix the melted coconut oil, flour, sugar, baking power and almond milk until a thick batter forms.
- Scoop the mixture over the top of the peaches. The batter should be thick, so it’s best to evenly spread out a few tablespoons of it across the pan. Press it down lightly with the back of a spoon or your fingers.
- Bake for 30 to 35 minutes. The filling should be bubbly around the sides, and the top golden brown and crumbly.
- Remove from the oven and let it sit at room temperature for 20 to 30 minutes before serving. Serve with a scoop of vanilla ice cream while it’s still slightly warm.
Leave a Reply