Summer means crisps, crumbles, and cobblers for dessert on the regular.
I’m usually a crisp girl, since I love oats + nuts and thought that crisps are the easiest of the three to whip up for some reason.
So it was about time I tried my hand at a little cobbler situation.
Peach, to be exact.
Because peaches are lovely and I’m a little obsessed with Siggi’s Plant-based Peach Yogurt, so I decided to make this a double trouble peach treat.
All fruity desserts must be topped with something creamy, after all.
I believe I went over this before, but a cobbler has a biscuity pie dough type topping, whereas crisps and crumbles are more, well, crisp and crumbly lol.
Any whooo.
All you have to do is mix up your filling, containing fresh (or thawed frozen, that’s what I did here) peaches, fresh lemon juice, pure vanilla extract, golden coconut sugar (cane will do), fragrant ground cinnamon, a pinch of pink sea salt, and cornstarch, to thicken her up.
Our easy biscuity dough topping is comprised of AP flour, golden coconut sugar, baking powder, baking soda, pink sea salt, Miyokos plant-based butter (cold! butter), and unsweetened unflavored almond/oat milk.
Plop that cobbler in the oven after brushing your dough with milk + adding an extra sprinkle of sugar, than bake until hot, bubbly, and deliciously golden brown.
Top with thicc peach yogurt and juicy peach slices.
Then dig in! After patiently allowing your breakfast erm dessert to cool down for 20 minutes.
Don’t burn your tongue, she’ll still be plenty warm.
P.S. Feel free to swap in other fruits that are commonly found in pies, crisps, crumbles, and cobblers. Be sure to adjust your sugar amount depending on the natural sweetness of your fruits, and your personal taste, of course.
P.P.S. When making your dough, make sure your butter and milk is COLD. Work quickly and mix until everything is just combined. Tough topping is a no no.
P.P.P.S. Use your fave gluten-free AP flour blend to make this a gluten-free treat!
P.P.P.P.S. The benefit of individual ramekins? The juicy filling is contained and you don’t have to fight over the crust ha.
Easy Vegan Peach Cobbler
Ingredients
Fillings
- 4 cups sliced peaches (fresh, or thawed frozen peach slices)
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2 tablespoons golden coconut sugar (cane sugar works too)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon pink sea salt
- 1 tablespoon cornstarch
Crust
- 3/4 cup all-purpose flour
- 2 tablespoons golden coconut sugar (or cane sugar), plus more for sprinkling
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon pink sea salt
- 1/4 cup cold vegan butter (I used Miyokos), plus more for greasing ramekins
- 2 tablespoons unflavored unsweetened nondairy milk (I used almond milk), plus more for brushing
Toppings
- Siggis plant-based peach yogurt (or nondairy vanilla ice cream)
- Peach slices
Instructions
- Heat oven to 375. In a medium bowl, gently toss the peach slices with the lemon juice and vanilla. Mix the dry filling ingredients in a small bowl, then fold into the peaches. Divide the filling between two 12 ounce greased ramekins, then bake for 10 minutes on the middle rack of your oven.
- While the filling bakes, mix the dry topping ingredients together in a medium bowl. Cut the butter into small pieces, then quickly incorporate the butter into the flour mixture with a fork. Incorporate 1 tablespoon of the cold milk, followed by the remaining tablespoon. The mixture might seem dry at first, but it should come together once you work it into a ball. If it's still dry, add a little more milk until it can come together. Divide the dough into two, then flatten both into disks to cover the peach filling. Freeze the dough disks until your peaches are out of the oven. Once the peaches have cooked for 10 minutes, place the dough on top of each dish, then lightly brush with milk and sprinkle with sugar. Place the ramekins on a baking sheet, then bake for 30 minutes, or until the filling is hot and bubbly, and the crust is lightly golden brown. Let the cobbler rest for 20 minutes before enjoying. Top with yogurt or ice cream, with a couple peach slices to garnish.