Vegan Peach Cobbler
This Vegan Peach Cobbler is a delicious summer dessert featuring fresh peaches with a super easy biscuit topping.
Servings 6
Equipment
- 2 qt baking dish
Ingredients
Filling
- 6-7 peaches, about 4 cups sliced
- ¼ cup brown sugar
- ¼ cup cane sugar
- 2 teaspoon corn starch
- 1 teaspoon fresh lemon juice
- ¼ tsp cinnamon
- ⅛ teaspoon nutmeg
Topping
- 1 cup all purpose flour or pastry flour
- 2 tbsp brown sugar
- 2 tablespoon cane sugar
- 1 tsp baking powder
- ½ teaspoon salt
- 4 tablespoon cold non dairy butter cut into small pieces
- ½ cup non dairy milk
- 1 tablespoon turbinado sugar or Demerara sugar optional
Instructions
- Preheat oven to 400 degrees.
- In a 2 quart baking dish combine peaches, brown sugar, cane sugar, lemon juice, cinnamon, nutmeg and corn starch. Toss to evenly coat peaches. Bake for 10 minutes.
- In a bowl, whisk together flour, sugars, baking powder and salt. Add plant butter and blend into flour using fingers or pastry blender. Add enough milk to form a dough. You may not need the full ½ cup of milk.
- Remove peaches from oven and drop spoonfuls of biscuit topping over the top.
- Sprinkle with turbinado sugar. Bake for 30 minutes or until topping is golden.
- Cool at least 20 minute to allow juices to set before serving. Top with sweetened non dairy cream or ice cream, if desired.
