Vegan Peach Cobbler

Close up of peach cobbler in a bowl with melting vanilla ice cream

Why I love this vegan 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.

Peach cobbler in white bowl with a fork and a dollop of vanilla ice cream

What you’ll need to make it

Equipment:

Pie plate

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mixing bowls

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paring knife

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Ingredients and substitutions:

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

How to make vegan 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.

FAQs about peach cobbler

Can I substitute canned peaches for fresh peaches?

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.

Do I need to peel the peaches?

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.

What is the difference between cobbler and crisp?

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.

How should you store peach cobbler?

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.

Close up of peach cobbler in a white bowl

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