Vegan Southern Peach Cobbler Recipes

VEGAN PEACH COBBLER

Steps:

• Preheat the oven to 375 F.
• Wash and peel the peaches. Cut them into 1" pieces and place them at the bottom of a 7x11 casserole dish. Stir in the remaining filling ingredients so that the peaches are fully coated. Bake the filling for 10 minutes. Remove from the oven and set aside.
• In a separate mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Add the butter in small cubes and mix it in with the dough using your fingers until small pea-sized pieces have formed. Add non-dairy milk and stir together until a stiff dough has formed. You may need to add a little more milk. If so, add it 1-2 teaspoons at a time.
• Drop pieces of dough onto the peach filling so that it is mostly covered with a large piece of dough. Brush additional non-dairy milk over the drop biscuits and sprinkle with coarse sugar.
• Bake for 45-60 minutes, uncovered until the filling is bubbling up and the biscuits are golden brown. Remove from the oven and let sit for 20 minutes before serving.

VEGAN SOUTHERN PEACH COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch square baking pan with nonstick cooking spray.
• Combine almond milk and vinegar in a small bowl. Set aside for 5 minutes.
• Beat margarine and 2 tablespoons white sugar together using an electric mixer in a large bowl until creamy. Add flour and baking powder and combine using a fork or pastry blender until mixture resembles coarse crumbs. Stir in milk mixture and vanilla extract until just combined. Set biscuit batter aside.
• Combine peaches, brown sugar, 1/4 cup white sugar, cornstarch, and cinnamon in a bowl until peaches are coated. Place peaches into the bottom of the prepared pan. Top and cover with biscuit batter mixture.
• Bake in the preheated oven until the tops of the biscuits are lightly browned, 40 to 45 minutes. Serve warm.

VEGAN SOUTHERN PEACH COBBLER

Steps:

• Preheat your oven to 350 degrees and spray a 9x13 casserole dish with nonstick spray
• Bring a large pot of water to boil and add your peaches. Boil for 30 seconds and then immediately transfer them to an ice bath. Once the peaches are cool, peel and slice.
• Add your sliced peaches, vegan butter, and brown sugar to a skillet and cook on medium heat until the butter is melted and the brown sugar starts to caramelize. About 7 minutes. If your mixture is too runny, in a small bowl, whisk together the water and cornstarch until you have made a slurry and pour into the filling. Cook for another 5 minutes or until thickened.
• To make the crumble topping, you are going to add the flour, brown sugar, baking powder, and salt to a bowl and stir to combine.
• Cut your butter into the flour mixture. You can do this with your hands. Mix the dough until you have chunks of butter throughout. You don't want the butter to melt but you want your dough to be clumpy. Then, add in your almond milk and stir to combine.
• Add the peaches to the 9x13 pan and then spoon your crumble topping over it. Bake in the oven for 40 minutes.
• Serve warm with a scoop of vanilla ice cream on top.

VEGAN PEACH COBBLER

Steps:

• Preheat oven to 350°F (180°C).

VEGAN PEACH COBBLER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Prepare topping: Stir baking mix and water together in a bowl until thoroughly combined; do not overwork. Mix almonds, raw sugar, and cinnamon together in a separate bowl. Set both aside.
• Prepare filling: Combine raw sugar, raisins, cinnamon, allspice, nutmeg, pepper, and salt in large bowl. Add thawed peach slices and toss to coat.
• Transfer peach mixture to an 8-inch square glass baking dish. Top with cobbler topping, using your fingers to press it out evenly. Sprinkle sugared almonds over top.
• Bake in the preheated oven until cobbler top is firm and lightly golden and peaches are bubbly and hot, 20 to 25 minutes. Serve hot.