This peach cobbler recipe is not only vegan – it’s also gluten-free – AND low-sugar compared to many other recipes. You can also freeze it, making it a wonderful way to preserve a peach harvest.
Nothing screams summer quite like fresh peach cobbler! It’s a welcome addition to picnics and other gatherings. Even though this dessert is fancy enough for company, it’s easy to prepare, and quite honestly fool proof.
For an especially decadent dessert, serve with vanilla ice cream. There are wonderful plant-based ice cream alternatives available these days, but bear in mind they are still full of sugar and fat.
Three of our peach trees are in full production, so I have a lot of peaches to preserve. Today I made two batches of this peach cobbler recipe to put up in our deep freezer. I prepared 8 flat packages, then vacuum sealed them using my FoodSaver; each package contains two servings of cobbler. Since I vacuum sealed them into flat packages, they stack nicely in our freezer. Peach cobbler will be a nice treat in the middle of winter!
Just Peachy
Peaches contain a decent amount of the antioxidant vitamin C, as well as vitamin A, fiber, potassium, and calcium. They contain a prebiotic which feeds good gut flora, are low in calories, and are hydrating.
Peaches are also sweet and sooooo delicious! Eating a fresh picked juicy peach is divine.
Method Overview
- Prepare peach mixture
- Prepare batter and drop onto peaches
- Bake for 35 minutes
Our garden peaches and thyme 8 cups of sliced peaches Assembled and ready for the oven
Vegan Peach Cobbler
Equipment
- 9 x 12 baking dish
Ingredients
Peach Mixture
- 12 to 15 ripe peaches
- 1/4 cup coconut sugar, or other granulated sugar of your choice
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon vanilla
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon powder
- 1-1/2 teaspoons chopped fresh thyme, optional
- 1 Tablespoon arrowroot powder
Batter
- 1 cup gluten-free flour blend, such as Namaste brand
- 1/4 cup coconut sugar, or other granulated sugar of your choice
- 1 Tablespoon aluminum-free, sodium-free baking powder
- 1/4 teaspoon Himalayan sea salt
- 4 Tablespoons (1/4 cup) plant-based butter, such as Miyoko's brand
- 1/4 cup unsweetened oat milk, or other plant-based milk
Instructions
- Preheat the oven to 350ºF.
To prepare the peach mixture
- Rub the fuzz off of the peaches as you wash them under cool running water. There is no need to peel them.Slice each peach in half, remove the pit, then cut into 1/2-inch-thick slices. Measure as you go along until you reach 8 cups of slices.
- Put about 1 cup of the sliced peaches into a large sauce pan over medium-high heat. Stir in the sugar, lemon juice, vanilla, nutmeg, cinnamon, thyme, and arrowroot powder.Bring the mixture to a low boil and cook, while stirring, for a few minutes or until the peaches reduce a bit and the liquid begins to thicken. Remove from the heat and cool down for about 5 minutes.
- Add the rest of the peaches to the pan. Gently fold them into the sauce using a wooden spoon or soft spatula.
- Pour the peach mixture into the baking dish and spread evenly.
To prepare the batter and assemble the cobbler
- Place the flour, sugar, baking powder, and salt into a medium-sized bowl. Stir well and set aside.
- Melt the butter in a small pan. Whisk the vanilla and milk into the melted butter.
- Pour the liquid ingredients into the bowl with the dry ingredients and stir together until just combined; don't over mix.
- Spoon the batter onto the peaches so they are mostly covered.
- Bake for 25 minutes or until the peaches are bubbling and the topping is a bit golden.
- Let the cobbler cool for about 10 minutes before serving.
Nutrition
Omnivore Variation
Serve with a scoop of vanilla ice cream made from cow’s milk.
If you like this Vegan Peach Cobbler, you may also enjoy my Sugar-Free Peach Sorbet recipe.
No Comments