Why I love this dairy free peach cobbler
A few weeks ago, I stumbled on upon this blackberry cobbler recipe, and I was so intrigued by the fact that it contained corn. What could be better for a summer cobbler topping than fresh sweet corn?
The corn was used to replace cream in the original recipe, so I only had to swap out the butter. We made it with blackberries the first time, and it was phenomenal. I’m talking perfect summer dessert.
My mom isn’t a huge fan of blackberry seeds, so I promised I would make it with some of the peaches she picked up from the fruit delivery truck that week.
Both fruits were awesome, but there was something about fresh summer peaches and corn that just works, and I knew this would be an instant favorite.
Ingredient notes:
- Shortening – I used vegetable shortening for this recipe, since we always have it on hand, but you can use vegan butter, too. Since it needs to be cold, I like to keep mine in the freezer. Shortening tends to be the perfect consistency for cutting in without thawing so I just cube it up straight from the freezer and use it. No waiting necessary.
- Peaches – you can substitute other fruits or you can even use canned or frozen peaches. Just make sure to thaw and/or drain first
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make dairy free peach cobbler
Grate the corn. Use a box grater to shred the kernels from a few cobs of corn. It’s going to make a mess, but that’s good. You want all that extra liquid. Reserve the grated corn and as much of the juice that you can in a small bowl.
Save it to add to the topping later. This is a step you can easily do the day before if you want to save time.
Make the peach filling. Mix peach slices, lemon juice, flour, cornstarch, sugar and salt in a bowl and combine by stirring. Put the filling into your pie plate or square baking dish and set aside.
Mix the crumb topping. Mix the flour, cornmeal, sugar and baking soda until evenly combined. Add the shortening or butter cubes and combine with mixture until you have pea sized crumbles. You can do this with a pastry cutter, a fork or even two knives.
Assemble the cobbler. Gently fold the corn mixture into the dry topping until it has the consistency of dough. Spread the dough mixture on top of the peaches making sure that it’s mostly even all over.
Bake the cobbler. Sprinkle coarse sugar on top of the biscuit topping, and put the cobbler into the oven for about 45-50 minutes or until the edges bubble.
More dairy free favorites: Creamy pasta carbonara / Salted caramel sauce / Moroccan sweet and spicy shrimp / Baked mahi mahi with parsley sauce
Frequently asked questions
Yes you can substitute 4 cans of peaches for 8 fresh peaches. You should drain and dry the slices before since having too much juice will result in a more watery cobbler.
You do not have to peel the peaches if you don’t want to or don’t have time. We leave the skins on all the time. They will be very soft after baking. Just make sure to wash the skins before slicing.
Cobbler topping will have a biscuit-like consistency, where as crisp will have a harder crunchier texture similar to the crumb topping on a coffee cake and it often includes grains such as oats.
Peach cobbler can be left out at room temperature for a day or two. Be sure to cover it with plastic wrap or store the leftovers in an airtight container. You can also store it in the refrigerator.
More summer fruit recipes: Grilled pineapple / Ginger peach galette / Prickly pear margaritas / Easy strawberry tart
Dairy Free Peach Cobbler
Ingredients
For the filling:
- 8 whole peaches, peeled and sliced
- 1 tablespoons lemon juice
- 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- Pinch of coarse salt
For the topping:
- 3/4 cup grated fresh corn with juices, 2 – 3 cobs
- 1 1/4 cups all-purpose flour
- 1/3 cup cornmeal
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 6 tablespoons cold vegetable shortening, or vegan butter, cubed
Instructions
- Mise en place. Preheat oven to 350˚F. Then, prepare and measure out the ingredients before you begin.
- Make the filling. In a large bowl, combine the sliced peaches, lemon juice, flour, cornstarch, sugar and salt. Stir with a rubber spatula until the peaches are evenly coated. Transfer to a 9×13 or 12" round pan. Set aside.
- Mix the topping. In a clean bowl, whisk the flour, cornmeal, sugar and baking soda until evenly combined.Using a pastry cutter, cut in the the shortening until the mixture resembles the texture of small peas. Gently stir in the reserved corn and juices until a dough forms.
- Bake the cobbler. Top the seasoned peaches with the dough and bake for 45 – 50 minutes, or until the edges are bubbling and the cobbler topping has set.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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