Vegan Peach Cobbler
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.
Servings: 9 servings
Calories: 338kcal
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
- 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
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.
Nutrition
Calories: 338kcal | Carbohydrates: 63g | Protein: 4g | Fat: 9g | Trans Fat: 1g | Sodium: 150mg | Fiber: 3g | Sugar: 38g | Vitamin C: 7mg