Vegan Peach Cobbler
Easy, simple and quick vegan peach cobbler! Delicious peach filling with a crisp yet soft, fluffy and moist cake-like topping with a dash of cinnamon and a sprinkle of turbinado sugar.
Ingredients
The peach filling
- 490 g sliced fresh peaches, or drained canned peaches, or thawed and drained frozen peaches
- 1 ¾ tsp cornstarch
- 1 tsp brown sugar
- 1 tsp white granulated sugar
- 1 ¼ tsp vanilla extract or paste
- pinch of salt
The batter for the top
- 80 g all-purpose flour
- 55 g white granulated sugar
- 8 g cornstarch
- ¾ tsp cinnamon
- ¾ tsp baking powder
- ½ tsp baking soda
- pinch of salt
- 57 g plain unsweetened vegan yogurt
- 40 g neutral oil, (grapeseed, canola, vegetable...)
- 30 g plant based milk
- ½ tsp vanilla extract or paste
- turbinado sugar or any coarse sugar
Instructions
The peach filling
- Preheat your oven to 180°C/350°F. In an 8 inch/20cm round baking dish or pan (I used a ceramic pie dish) with at least 1½ inch/4cm sides, place the sliced peaches, cornstarch, sugars, vanilla and salt in it and mix until no dry spots remain and the cornstarch is evenly distributed. Then set it aside.*You can choose to peel your peaches your not, I personally didn’t. If you want to peel them, put them in boiling water for about 20 seconds then transfer them to a bowl of ice water to cool down, at which point you can easily peel them.
The batter for the top
- In a small bowl, whisk together the flour, sugar, cornstarch, cinnamon, baking powder, baking soda and salt.
- In a separate and slightly larger bowl, whisk together the yogurt, oil, milk and vanilla.
- Add the dry ingredients and stir until a smooth batter forms. It’ll be more like a thick cake batter than a biscuit dough, that’s normal.
- With a small (2 tbsp) ice cream scoop or spoon, dollop the batter over the surface of the filling. You can also just spread the batter evenly over the entire surface.
- Sprinkle the top with turbinado/coarse sugar and bake for about 30 minutes or until the filling is bubbling, the top is golden brown and a toothpick inserted in just the top layer comes out clean.
- Let it cool about 5-10 minutes before enjoying with or without ice cream or whipped cream (vegan of course)!
Notes
- *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
- You can also add cinnamon to the filling if you’d like, or even pecans for some added texture.