Prep Time 25 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 10 minutes mins
Servings 9 servings
Enjoy the flavors of summer with this vegan peach cobbler. This easy recipe features sweet fresh peaches spiced with a hint of cinnamon and topped off with a crispy corn biscuit topping. Top with your favorite vanilla ice cream or vegan whipped topping for a sweet summer treat.
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)
Preheat oven to 350˚F. If needed, grate the corn with a box grater, reserving the juices and grated corn in a small bowl.
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-inch square or round pan. Set aside.
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.
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: For best results, freeze shortening for at least 1 hour before cubing. The shortening can even be stored in the freezer to speed this process up.
Calories: 338kcal Carbohydrates: 63g Protein: 4g Fat: 9g Trans Fat: 1g Sodium: 150mg Fiber: 3g Sugar: 38g Vitamin C: 7mg