Peach Cobbler
This delightful vegan peach cobbler is the quintessential summer dessert. Fresh, juicy peaches are tossed with warm spices and topped with a golden, buttery biscuit crust. Served warm with a scoop of dairy-free vanilla ice cream, it's a simple yet crowd-pleasing treat that perfectly highlights peak-season fruit.
Instructions
- 1
Preheat your oven to 350°F and grease a 9x13-inch baking dish with [null null plant based butter].
- 2
In a large bowl, toss the fresh peaches (3 lb) with brown sugar (0.25 cup), fresh lemon (1 tbsp), cornstarch (1 tbsp), ground cinnamon (0.25 tsp), and nutmeg ground (0.125 tsp).
- 3
Spread the peach mixture evenly across the bottom of the prepared baking dish.
- 4
In another large bowl, whisk together all purpose flour (1.5 cup), granulated sugar (0.33 cup), baking powder (1.5 tsp), and sea salt (0.25 tsp).
- 5
Work the plant based butter (6 tbsp) into the dry ingredients with your hands or a pastry cutter until the mixture resembles a coarse meal.
- 6
Add plant based milk (0.25 cup) and mix with a spatula until a shaggy dough forms, adding extra milk by the tablespoon if needed to bring it together.
- 7
Tear the dough into golfball-sized pieces, flatten them slightly, and arrange them over the peaches, leaving small gaps.
- 8
Brush the biscuit tops with [null null plant based milk] and sprinkle with a mixture of granulated sugar (1 tbsp) and ground cinnamon (0.125 tsp).
- 9
Bake for 45 to 55 minutes, or until the filling is bubbling and the biscuits are golden brown.
- 10
Let the cobbler cool for 10 minutes before serving warm with a scoop of [null to_serve coconut ice cream].
Nutrition Facts
Per portion