Fresh Peach Cobbler Vegan Recipes

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.

FRESH PEACH COBBLER (VEGAN)

Steps:

• Preheat oven to 400 degrees F.
• Combine sugar and cornstarch in a saucepan.
• Add in water and peaches.
• Bring to a boil.
• Stir constantly for 1 minute.
• Pour into a baking dish and sprinkle with cinnamon.
• Combine flour, sugar, baking powder, and salt.
• Cut in margarine until mixture has a cookie dough like consistency.
• Stir in soymilk until mixed.
• Drop by spoonfuls on the fruit (It won't cover it completely, but will when it bakes).
• Bake for about 25-30 minutes.

VEGAN PEACH COBBLER

Steps:

• Preheat oven to 350°F (180°C).

VEGAN PEACH COBBLER

Steps:

• For the filling: Preheat the oven to 350 degrees F. Add the peaches, maple syrup, arrowroot, vanilla and cinnamon to a large bowl, and mix thoroughly to combine. Transfer the fruit mixture to an 8-by-11-inch baking dish, and spread out in an even layer.
• For the topping: Combine the almond milk and lemon juice in a small bowl, and set aside for 5 minutes to "clabber" (curdle). Sift the flour, baking powder, cinnamon and baking soda into a medium bowl; add the coconut sugar and salt, and whisk to combine. Drizzle the coconut oil into the flour mixture, and use your hands to work the oil in until all the flour is moistened. Add the clabbered almond milk and the maple syrup, and stir until just incorporated.
• Crumble the topping over the filling, and bake until the fruit is bubbling and the topping is browning around the edges, 20 to 25 minutes. Remove the cobbler from the oven, and set aside for 10 minutes before serving.

FRESH PEACH COBBLER

Steps:

• In a bowl, combine peaches and 3/4 cup sugar; set aside. Pour butter into an 8-in. square baking dish. In a bowl, combine the flour, baking powder, salt, nutmeg and remaining sugar; stir in milk just until combined. Pour over butter. Top with the peaches. Bake at 375° for 45-50 minutes or until golden brown.

FRESH SOUTHERN PEACH COBBLER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
• Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
• Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

SOUTHERN BOURBON FRESH PEACH COBBLER

Steps:

• Preheat oven to 350°F.
• Reserve peals and pits from peaches.
• Mix sliced peaches, sugar, nutmeg and cinnamon powder in a bowl and reserve.
• Combine bourbon (Maker's Mark is really good in this), orange juice, lemon juice, lemon zest, fruit jam, cinnamon stick, and peach scraps in a sauce pan, bring to a boil, then lower to a simmer and reduce mixture for approximately 10 minutes.
• Mix flour, buttermilk, baking powder, baking soda and salt with a dash of cinnamon and nutmeg and set aside or in refrigerator for a few minutes. I have also used Dry Buttermilk Pancake Mix and 1/2 cup milk in place of the flour, buttermilk, baking powder and baking soda.
• Strain reduced orange juice mixture and mix with peaches.
• Pour melted butter into an 8x11" baking pan.
• Spoon dough mixture over butter evenly, but leaving some gaps (this helps the dough rise over the peaches later.
• Pour peaches over dough.
• Bake for about 1 hour at 350F, or until the crust has risen to top of cobbler and crisped slightly. Can add a bit of sugar to top of cobbler just before finished and place in broiler to get a crisper caramelized topping, but beware this can be tricky.