This Easy Vegan Strawberry Peach Cobbler is not your traditional cobbler. Not only does it boast it’s Southern touch, but it’s also entirely vegan and dairy-free, and comes topped with perfectly imperfect dollops of sweet cinnamon biscuits; adding a nice kick of flavor to the creamy strawberry-peach filling.
To kick off the new week and new month (Happy July!), I’m so excited to share this Vegan cobbler recipe with you all.
Originally, I was so hesitant to try a cobbler, because it takes the right technique to get the perfect dish. My first attempt was a major fail and I wasn’t at all too happy with the results.
Trying it a second time wasn’t that great either, so I tossed it. Haha.
But they do say that three times’ the charm and this lovely was certainly a charm! Plus, I loved that I didn’t have to worry about there being any dairy present, so that I could fully enjoy it without any consequences!
Much like a crisp, cobblers taste amazing with a large scoop (or few scoops if you’re anything like me!) of ice cream to top things off! Yum.
I can still taste it. In my case, I chose to pair this cobbler with So Delicious’ dairy-free cashew milk ice cream, which was phenomenal.
With this recipe, I wanted to use fresh fruit only, although frozen fruits are mostly my go-to because of their convenience and ease.
The fresh fruit certainly added a nice freshness to this dish and let’s not get stared on those little cinnamon biscuits that covered the top so nicely.
OMG—those biscuits are so tender, fluffy, and sweet. You’re sure to love this cobbler! I couldn’t help but get seconds.
For another Vegan sweet treat that bursts with strawberry flavor, I’d recommend trying these Vegan Strawberry Peanut Butter Oatmeal Bars.
But when it comes to my favorite Cashew Milk Ice Cream, you can always be creative and make this delicious Very Vanilla Cashew Milk Milkshake, which is the perfect vegan sweet treat that will surely satisfy your biggest sweet tooth.
Made with a delicious dairy-free cashew ice cream, coconut milk, vanilla extract, and topped with a velvety CocoWhip, this milkshake is an easy dessert option to end your day or indulge in between lunch, entirely dairy-free.
Whelp, now that it is officially July and we’re in the second half of the year, I have been prioritizing my goals for Orchids and Sweet Tea as well as my vision for all upcoming recipes.
Not only has my health journey forced me to stop and look at the things and ingredients that I need to remove from my lifestyle, but YOUR voted favorites has pushed me a bit of a different direction as well.
With that being said, I’m currently working on making the recipes on Orchids + Sweet Tea MOSTLY vegan, with a few classic non-vegan recipes (here and there). So, get ready for a new adventure and some really creative food stuff happening.
I believe that this would bring on more of a challenge (which I love) and it would give us (both You + I) the ability to explore new flavors and ingredients that we never could imagine. Who’s excited with me?
Speaking of flavors—-you MUST try this Vegan Cinnamon Crunch Banana Bread, which is so AMAZING. You’ll love the balance between tender and crunchy.
Plus, It takes less than 10 minutes to whip together and makes for a great healthy alternative for a little sweetness in the morning for breakfast or even for dessert. Pass over a slice, please!
Now, back to this recipe. Let’s dig in!
Add the all-purpose flour, baking powder, sea salt, cinnamon, nutmeg, and organic brown sugar (vegan-approved) into a medium bowl and whisk together until well combined.
Using a pastry blender (or two forks), blend in the vegan shortening into the dry ingredients until everything looks like “peas”.
Add the coconut milk, mixing with a spatula, until dry ingredients are moistened, but not too wet. (NOTE: dough should be elastic-like). Set aside.
Pre-heat your oven to 350 degrees Fahrenheit.
Toss fresh slice strawberries and peaches with lemon juice, organic brown sugar, and arrowroot (or cornstarch). Place fruit in a greased (or parchment paper lined) cast iron skillet (or pie dish).
Using a spoon, scoop 2 Tbsps of dough into your hands and lightly shape into imperfect semi-circles, placing each piece atop the fruit mixture. Repeat until all dough has been used, carefully tucking them side by side (about 1/2 an inch) apart.
Once all biscuits are on top, generously brush the tops with melted vegan butter and bake for 50-60 minutes, until tops are golden brown and fruits are bubbling through.
Remove from oven and let cool slightly before serving with a scoop of your favorite non-dairy ice cream.
If you choose to make these Easy Vegan Strawberry Peach Cobbler or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!
Easy Vegan Strawberry Peach Cobbler.