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peach cobbler on a white plate

Vegan Peach Cobbler

A Southern style vegan peach cobbler recipe that is simple to make and absolutely delicious!
Prep Time: 10 minutes
Cook Time: 1 hour
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 509kcal
Author: Marwin Brown

Ingredients

For The Filling

  • 2 15 oz Canned Peaches in light syrup
  • 1 8 oz Piloncillo 2 tablespoon brown sugar can be substituted
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • ¼ teaspoon Kosher Salt
  • 1 teaspoon Lemon Juice
  • ½ tablespoon Whiskey
  • ½ tablespoon Vanilla extract optional
  • 4 tablespoons Vegan Butter
  • 1 tablespoon Corn Starch

For The Dough Crust

  • 1 ½ cups All-purpose Flour
  • ½ cup Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 4 tablespoons Vegan Butter
  • ½ cup Almond Milk

Instructions

Make The Filling

  • Drain one of the cans of peaches reserving the syrup in a separate bowl. Add the drained peaches to a medium pot. Add the second can along with its syrup to the pot as well.
  • Add a 2 tablespoons of butter to the pot of peaches and cook on medium heat. After the butter melts down stir the peaches. Add the piloncillo, spices (salt, cinnamon, nutmeg), whiskey, and lemon juice. Mix well, bring to a boil, then reduce to a simmer.
  • While the peach mixture cooks, make slurry by mixing 1 tablespoon of corn starch with the reserved syrup in a medium bowl. Whisk it well leaving no lumps behind.
  • Add slurry to the peach mix and simmer 20-30 minutes stirring occasionally as the filling thickens. Turn off heat and set aside.

Make the Dough

  • Combine 1 ½ cups flour, ½ cup sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a large mixing bowl.
  • Snap pieces of cold butter (about 8 tablespoon into the flour mixture. Add about ¼ cup almond milk and stir into a dough.
  • Drop pieces of the dough onto the peach filling using an ice cream scooper.

Bake The Peach Cobbler

  • Preheat oven to 375 degrees F.
  • Butter the bottom of a baking dish.
  • Spread the filling into the baking dish. Drop pieces of the dough onto the peach filling using an ice cream scooper.
  • Bake for 45 minutes (but start checking for doneness after 30 minutes). Cobbler dough should be a golden brown crust st this point. Remove and let sit for 20 minutes.
  • Top the peach cobbler with your favorite vegan ice cream

Notes

  1. Use vegan butter or coconut oil in place of regular butter in the cobbler topping.
  2. Use a non-dairy milk, such as almond milk, oat milk, or coconut milk as your vegan milk option.
  3. If you want a thicker consistency for the cobbler topping, you can use a combination of all-purpose flour and cornstarch.
  4. For added flavor, try adding spices such as cinnamon or nutmeg to the cobbler topping.
  5. Top the cobbler with a scoop of vegan vanilla ice cream or whipped cream for a delicious dessert.
  6. I used canned peaches in this cobbler recipe since their less work and you don't have to worry about finding them in season. Peach season is in the summer, but peach cobbler is a staple during the Thanksgiving and Christmas holidays. If you choose fresh peaches you will need to go with your own simple syrup.

Nutrition

Calories: 509kcal | Carbohydrates: 101g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 272mg | Potassium: 130mg | Fiber: 2g | Sugar: 69g | Vitamin A: 536IU | Vitamin C: 6mg | Calcium: 68mg | Iron: 2mg
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