Vegan Peach Cobbler (Printable Version)
Juicy peaches beneath a golden crumbly topping, ready in under an hour for the perfect summer dessert experience.
# Ingredients:
→ For the cobbler peach base
01 -
4 cups fresh peaches, sliced
02 -
1/4 cup maple syrup
03 -
1 tbsp cornstarch
04 -
1/2 tsp cinnamon
→ For the cobbler batter topping
05 -
1/2 cup vegan butter, melted
06 -
3/4 cup granulated sugar
07 -
1 tsp pure vanilla extract
08 -
2 tbsp unsweetened almond milk
09 -
1 cup all-purpose flour
10 -
1 tsp baking powder
11 -
1/4 tsp sea salt
→ For serving
12 -
Vegan vanilla ice cream
# Steps to Follow:
01 -
Preheat the oven to 350°F.
02 -
Arrange the peaches in the bottom of the baking dish. Drizzle with maple syrup and sprinkle the cornstarch and cinnamon on top. Mix well until combined.
03 -
Add all the crumble ingredients into a mixing bowl. Combine until you form a thick batter.
04 -
Place dollops of batter on top of the peaches.
05 -
Bake for 35 to 40 minutes or until the peaches are bubbly and the cobbler topping is golden brown.
06 -
Allow to cool slightly, then serve with dairy-free vanilla ice cream.
# Additional Notes:
01 -
You can assemble the peaches and cobbler topping in 6 to 8 small baking dishes! The baking time will be a little shorter, so check if the juices are already bubbling and if the topping has turned golden brown to know if your mini vegan peach cobblers are ready.
02 -
After you remove the plant-based peach cobbler from the oven, allow it to sit for 15 to 25 minutes to let the juices thicken before serving. Looking for a cobbler topping beyond ice cream? Try slivered almonds, dairy-free white chocolate chips, or vegan caramel!
03 -
Store your leftover peach cobbler in an airtight container in the fridge for up to 2 days. I don't recommend storing it for longer, as it'll get soggy and less appetizing.