Summer Peach Cobbler with Golden Biscuit Topping | Vegan Dessert Recipe

Summer Peach Cobbler with Golden Biscuit Topping | Vegan Dessert Recipe

This July cobbler puts ripe peaches to good use with a soft, jammy filling and a golden biscuit topping that bakes up with crisp edges and a tender center. It is simple vegan dessert recipe, enough for a weekend dessert and especially good served warm with a scoop of dairy-free vanilla ice cream.

8 servings | Time: About 1 hour 10 minutes

Ingredients

For the Peach Filling

• 6 cups (900 g) peeled and sliced ripe peaches

• ⅔ cup (135 g) coconut sugar

• 2 tbsp. (16 g) cornstarch

• 1 tbsp. (15 ml) fresh lemon juice

• 1 tsp. vanilla extract

• ½ tsp. ground cinnamon

• ⅛ tsp. ground nutmeg

• Pinch of sea salt

For the Cobbler Topping

• 1½ cups (180 g) all-purpose flour

• ⅓ cup (65 g) coconut sugar

• 1½ tsp. baking powder

• ¼ tsp. sea salt

• 6 tbsp. (84 g) cold vegan butter, cut into small pieces

• ½ cup (120 ml) unsweetened plain plant milk

• 1 tsp. vanilla extract

For Topping

• 1 tbsp. (15 ml) unsweetened plain plant milk

• 1 tbsp. (12 g) coconut sugar

For Serving

• Dairy-free vanilla ice cream

• Extra sliced peaches

• Fresh mint, optional

Directions

1. Preheat the oven to 375°F (190°C). Lightly grease a 2-qt. baking dish or an 8-inch square baking dish.

2. Add the peaches, coconut sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and sea salt to a large bowl. Stir until the peaches are evenly coated.

3. Spoon the peach mixture into the prepared baking dish and spread it into an even layer.

4. Add the flour, cane sugar, baking powder, and sea salt to a medium bowl. Whisk to combine.

5. Add the vegan butter and cut it into the flour mixture with a pastry cutter or your fingertips until the mixture looks crumbly with a few pea-sized pieces remaining.

6. Stir together the plant milk and vanilla, then pour it into the flour mixture. Stir just until a soft dough forms.

7. Drop spoonfuls of the topping over the peaches, leaving a few gaps so some of the fruit remains visible.

8. Brush the topping lightly with the plant milk and sprinkle with the cane sugar.

9. Bake for 40 to 45 minutes, until the topping is golden and the peach filling is bubbling around the edges.

10. Let the cobbler rest for 10 to 15 minutes before serving.

11. Serve warm with dairy-free vanilla ice cream, extra sliced peaches, and fresh mint, if desired.

Make It Yours

For July, keep the cobbler method and use the fruit that looks best.

• Nectarines, plums, apricots, blackberries, blueberries, or cherries can replace part of the peaches.

• Add a little ginger or cardamom in place of some of the cinnamon if you want a different flavor direction.

• For a slightly deeper finish, use light brown sugar in the filling.

• If you like a brighter fruit filling, add a little more lemon juice or a small amount of lemon zest.