If you’re lucky enough to be in California, you may be enjoying our extended stone-fruit season this year. Thanks to our cool spring, peaches and some other summer produce are hanging on into October, making for an Indian Summer of sorts in the kitchen. Don’t delay in making this cobbler, as peaches won’t be here too much longer. If you’re in a part of the country where peaches have already finished for the season, you can bookmark this for next summer.
This recipe is a vegan adaptation of a traditional Southern “one cup” peach cobbler, inspired by the recipe here
Prep time: 15 minutes | Cook time: 40–45 minutes | Serves 8–10
2 pounds peaches, pitted and sliced
Zest of one large lemon
3 Tablespoons lemon juice
1 cup sucanat (or sweetener of your choice), divided
¼ cup vegan butter (I recommend Miyoko’s)
1 cup all-purpose flour (gluten-free all-purpose flour mix can be substituted)
1½ teaspoon baking powder
½ teaspoon salt
¼ cup full-fat coconut milk
¾ cup almond milk, or other vegan milk of your choice
1 teaspoon vanilla extract
12–15 blackberries (optional)
Gently mix the peaches, lemon zest, lemon juice, and ¼ cup sucanat together in a large bowl. Let this sit while you prepare the rest of the cobbler.
Preheat your oven to 350°F. Place the vegan butter in a 13x9" glass or ceramic baking dish and heat in oven until melted, 6–8 minutes. Remove pan from oven once the butter is fully melted.
While your butter is melting, whisk together flour, baking powder, salt and remaining ¾ cup sucanat in a separate large bowl. Add coconut milk, almond milk and vanilla and whisk until batter is completely smooth. Pour the batter over the melted butter in the baking dish (do not mix but use a silicone spatula to spread it evenly). Gently arrange the peaches and their juices in an even layer over the batter. If you’re using blackberries, arrange them over the top of the cobbler, pressing down slightly as needed to gently nestle them into the batter.
Bake the cobbler for 40–45 minutes, rotating the pan midway through cooking. The cobbler is done once it is lightly puffed and beginning to turn golden brown. Let the cobbler cool at least 10 minutes before serving.
Serve with your favorite vegan or dairy ice cream or cashew whipped cream (recipe in my book!)