Peach Cobbler, Easy Vegan Dessert Recipe
The most delicious summer dessert with ripe, juicy peaches
Peach Cobbler Recipe: One of the best ways to eat fresh ripe juicy peaches, besides raw.
We love peach cobbler topped with GF Vegan Almond Cake! It's also great topped with a rolled out biscuit or scone dough, as in Buttermilk Herb Biscuits without the herbs, or Gluten Free Vegan Currant Scones without the currants.
Peach cobbler tastes even more divine with a scoop of coconut ice cream, or Coconut Whipped Cream.
Total Prep & Cook Time: 50 Min
Yield: 12 servings, one 9 X 12 cobbler
Nutrition Data Per Serving, 198g: 318 calories, 124 calories from fat, 32g carb, 23g sugars, 14g fat, 4g saturated fat, 263mg sodium, 3g fiber, 3g protein, low Cholesterol. Estimated glycemic load 1s6
Besides an oven, you'll need:
- 9 x 12 inch glass or ceramic cake pan
- A sharp paring knife
- A large pot
- Ripe peaches! You're going to peel them, so you can cut off any bruises. Peaches in season are reasonably priced, and you can often find ripe peaches. If they're not quite ripe, put them in a paper bag for a day or two to ripen.
- Preheat oven to 375 degrees
- Prepare the topping up to the point of combining wet and dry ingredients. Set aside
- Blanche peaches: Boil a large pot of water, turn off the heat and submerge the peaches all at once for 1 minute, bobbing them up and down in the water with a wooden spoon. Drain through a large collander, then plunge into a sink full of cold water to loosen the skins. Slip off the skins, using a paring knife.
- Cut the peaches in half and remove the stones
- Slice peach halves evenly into 1/2 inch wedges
- Mix peaches and sugar together and spread evenly in cake pan
- Finish the topping by mixing wet and dry ingredients together
- Spread the topping evenly over the peaches. Don't pack it down, just let it be uneven. Gaps are okay.
- Note: If you're using scone or biscuit dough, either roll out the dough to the right size, or cut the dough into rounds or squares and place on top of the peaches.
- Bake at 375 degrees for 30 minutes or until the topping is browned and the peaches are bubbling
- Cool on a rack for 1/2 hour before serving
- Serve peach cobbler warm with non-dairy ice cream or Coconut Whipped Cream
It's hard to know whether to prep the peaches first, then make the topping, or the other way around. On the one hand, the peaches might start to brown, on the other hand the topping might lose some of its rising power. I compromised by prepping the topping up to the point of combining wet and dry ingredients, so it can quickly be put together while the peaches come to no harm.
It's not likely you'll have this problem as peaches cook very quickly, but just in case ... If the topping is browned but the peaches don't seem bubbly at all, cover the topping with a piece of aluminum foil to prevent further browning and reduce the oven heat to 350 degrees. Bake for another 10 - 15 minutes.
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