So easy to veganize cobbler recipes!
So here I have my favorite cobbler of all time ~ Vegan Peach Blueberry Cobbler!
Cobblers and pies are probably the easiest of recipes to veganize because the only ingredients in question would be the butter/ and the milk used to make the topping.
This is no problem though since I have vegan butter and soy milk is a dream as a milk replacement for this recipe (but any milk alternative will do, almond, oat, hemp… really just pick your fav!)
I am adding blueberries to this peach cobbler and that is optional of course (I have done blackberry and raspberry in the past too, this recipe really is so versatile).
But the main difference in my peach cobbler recipe versus virtually ALL the recipes I have seen on the internet is the way I make my cobbler topping.
Mine is more of a biscuit style, almost like a dumpling, whereas most others that I see are batter poured over the fruit and baked that way.
I have been making fruit cobblers like this since my early days as a Pastry Chef back in 1997!
I love this style so much; to me is has more texture, more integrity to hold that juicy, delicious fruit filling rather than a cobbler that is more like cake.
At the end of the day it is personal preference for sure, but I really hope you will want to try this style and perhaps I will change your mind about cobblers altogether!?
So easy but so delicious this recipe will win your heart I am sure of it!
Canned peaches will be too mushy since they are already cooked to soft before they are canned
- For the Fruit Filling:
- Fresh Peaches 5 or 6 large for about 3½ cups of peeled sliced peaches
- Fresh or Frozen Blueberries 1 cup
- Granulated or Light Brown Sugar 1 Tablespoon
- Cornstarch 1 Tablespoon
- Ground Cinnamon ¼ teaspoon
- Ground Nutmeg ¼ teaspoon
- Ground Ginger ⅛ teaspoon
- Lemon zest from 1 small lemon approx 1 teaspoon
- Juice from half an orange approx 2-3 Tablespoons
- For the Cobbler Topping:
- All Purpose Flour 1¾ cup (218g)
- Granulated Sugar 2 Tablespoons (28g)
- Salt ½ teaspoon
- Baking Powder 2 teaspoons
- Vegan Butter COLD 2 Tablespoons
- Soy Milk COLD ¾ cup (177ml)
- Combine all the ingredients for the fruit filling together in a large mixing bowl, toss well to combine evenly
- Pour into a lightly greased casserole dish (9" x 9") or a 10" Cast iron Skillet
- In another large bowl combine the flour, salt, baking powder and sugar together and make sure it is all blended well.
- Add the cold grated or small diced butter to the flour mixture and cut in with a pastry cutter, fork or by using a box grater to incorporate as best as possible without melting the butter with the heat from your hands.
- Once the flour mixture resembles course meal and the butter is distributed evenly pour in the cold soy milk and toss gently to absorb the flour.
- You are not making bread so try not to knead or overwork the dough
- Place dumplin sized pieces of the cobbler dough over the fruit filling in the dish and then sprinkle with optional cinnamon sugar
- Bake in a preheated 375°F oven for approximately 45 minutes or until the fruit is bubbling and the cobbler toppings is not raw (pick up a small piece of the dough to make sure it is not raw & doughy)
- Serve hot with your favorite non dairy ice cream or whipped coconut cream