Vegan Southern Maple Peach Cobbler

August 17, 2019

This Vegan Southern Maple Peach Cobbler is a beautiful rendition of a classic cobbler with a twist. Not only does it boast of it’s Southern touch, but it’s also entirely vegan and dairy-free, and comes topped with perfectly imperfect dollops of sweet maple-cinnamon biscuits; adding a nice kick of flavor to the creamy peach filling. Gluten-Free option available.

Vegan Southern Maple Peach Cobbler

When it comes to Southern recipes, I’m always extremely excited to share it with you all! Of course, if you’ve been an avid reader of Orchids + Sweet Tea, then you know that I’m a Southern Girl at heart (born + raised), so these recipes are some of my favorite types to create!

In case you aren’t aware—Southerns usually go ‘Big or go Home’ when it comes to food and flavor. We aren’t afraid of flavor AND in fact, we can’t live without it. Seriously! Haha.

Vegan Southern Maple Peach Cobbler

Don’t believe me? You’ll want to check out some of our best Southern renditions as evidence. For the ultimate sweet tooth, this Classic Southern Banana Pudding  is the one bowl of goodness that gets everyone smiling.

But if you’re truly a Banana Pudding fan, then you’ll thoroughly enjoy this rendition of it on a whole new level—These Southerner’s Banana Pudding Cheesecake Bites are beyond the best remix to the South’s famous Banana Pudding. Packed with the original sweet flavors, this recipe adds a nice spice which stems from it’s gingersnap cookie crust and the creaminess definitely comes from the burst of cream cheese in ever bite.

 

This Delicious Peanut Butter Banana Pudding is a version of a classic dessert that most Southerners can say has been a childhood favorite since the beginning of time. 

Vegan Southern Maple Peach Cobbler

When it comes to additional Southern inspired sweets—These Delicious Pecan Pie Cheesecake Bites are an awesome rendition of traditional Southern pecan pie except for the velvety texture of cheesecake. 

This Dairy-Free Cinnamon Roll Monkey Bread is by far the best version of a classic pull apart bread! If you’re a lover of cinnamon rolls and monkey bread, then this killer combo is one that you can’t resist.

Vegan Southern Maple Peach Cobbler

For my savory lovers—These Sweet Heat BBQ Braised Rib Tacos are the perfect easy dish for the summer or any season. Packed with bold, savory flavors–this recipe is a sure crowd pleaser and is finger-licking goodness on a plate. Slow Cooker option available.

This Brown Butter Lobster, Shrimp, Crispy Kale + Wild Rice Bowl recipe is most certainly one that the family will love! 

There’s really no comfort like this Chicken Tenders + Almond Waffles with Sweet + Spicy Sauce recipe. It’s the perfect combination of sweet and spicy. Made with extra crispy oven baked chicken tenders, greek yogurt based almond waffles, and a beautifully sweet and spicy sauce tossed over each chicken tender, this recipe is the best breakfast, brunch, lunch, or even dinner idea. 

This Savory Cajun Shrimp Breakfast Bowl is just that—-SAVORY + full of flavor! Unlike any typical breakfast bowl, this recipe highlights a bit of spice from the cajun seasoning, sweet from the candied bacon, cheesiness from the creamy polenta, and bursts of other great flavors from the fried egg and greens. Just a complete bowl of goodness!

Vegan Southern Maple Peach Cobbler

What you’ll LOVE most about this recipe?

It’s super easy to make.

All Vegan ingredients.

One pan making process.

Creamy filling, fluffy crust.

Full of warm spices.

Requires staple ingredients.

Can be enjoyed with a scoop of your favorite vegan ice cream. (mine being So Delicious’ frozen treats!)

Just DELICIOUS!

Not to mention, I made this  Easy Vegan Strawberry Peach Cobbler a while back which is a great alternative to this recipe.

Now, let’s scoop our spoons into this recipe + dig right in!

Maple Cinnamon Biscuits:

Add the all-purpose flour, baking powder, sea salt, cinnamon, nutmeg, and organic brown sugar into a medium bowl and whisk together until well combined.

Using a pastry blender (or two forks), blend in the vegan buttery sticks into the dry ingredients until everything looks like “peas”.

Add the Almond milk and maple syrup, mixing with a spatula until dry ingredients are moistened, but not too wet. (NOTE: dough should be elastic-like). Set aside.

Peach Filling + Assembly:

Pre-heat your oven to 350 degrees Fahrenheit.

Toss together fresh sliced peaches along with lemon juice, organic brown sugar, and arrowroot (or cornstarch) in a medium bowl using a rubber spatula. Place fruit in a greased (or parchment paper lined) cast iron skillet (or pie dish), evenly spreading everything out.

Using a spoon (or large ice cream scoop), scoop 2 Tbsps of dough into your hands and lightly shape into imperfect semi-circles, placing each piece atop the peach filling mixture. Repeat until all dough has been used, carefully tucking them side by side (about 1/2 an inch) apart. **NOTE: You can alternatively use a small scoop as well, if preferred.**

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 peaches are bubbling through and the mixture is thickened.

Remove from oven and let cool slightly before serving with a scoop of your favorite non-dairy ice cream or CocoWhip!

Bon Appetite!

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If you choose to make these Vegan Southern Maple 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!

Vegan Southern Maple Peach Cobbler
Vegan Southern Maple Peach Cobbler

Vegan Southern Maple Peach Cobbler

Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
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Ingredients

Maple Cinnamon Biscuits:

  • 2 cups organic All-purpose flour (I use Bob's Red Mill; See Notes for GF option!)
  • 3 tsps baking powder
  • 1 tsp sea salt
  • 2 Tbsps ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2-3 Tbsps organic brown sugar  (I use the in Raw Sugar brand; Vegan approved!)
  • 1/4 cup vegan buttery sticks, cold + cubed (I use Earth's Balance)
  • 3/4 cup Almond milk (Or your favorite non-dairy milk)
  • 2 Tbsps pure Maple syrup

Peach Filling:

  • 6 cups sliced Peaches, fresh or frozen (See Notes!)
  • 1 Tbsp juice of a lemon
  • 3/4 cup organic brown sugar (I use the in Raw Sugar brand; Vegan approved!)
  • 1-2 Tbsps arrowroot starch (See Notes!)
  • 2 Tbsps vegan butter, melted

Topping:

  • Your favorite Non-dairy Ice Cream (I use So Delicious)
  • CocoWhip!, optional (I use So Delicious)

Instructions

Maple Cinnamon Biscuits:

  • Add the all-purpose flour, baking powder, sea salt, cinnamon, nutmeg, and organic brown sugar into a medium bowl and whisk together until well combined.
  • Using a pastry blender (or two forks), blend in the vegan buttery sticks into the dry ingredients until everything looks like “peas”.
  • Add the Almond milk and maple syrup, mixing with a spatula until dry ingredients are moistened, but not too wet. (NOTE: dough should be elastic-like). Set aside.

Peach Filling + Assembly:

  • Pre-heat your oven to 350 degrees Fahrenheit.
  • Toss together fresh sliced peaches along with lemon juice, organic brown sugar, and arrowroot (or cornstarch) in a medium bowl using a rubber spatula. Place fruit in a greased (or parchment paper lined) cast iron skillet (or pie dish), evenly spreading everything out.
  • Using a spoon (or large ice cream scoop), scoop 2 Tbsps of dough into your hands and lightly shape into imperfect semi-circles, placing each piece atop the peach filling mixture. Repeat until all dough has been used, carefully tucking them side by side (about 1/2 an inch) apart. **NOTE: You can alternatively use a small scoop as well, if preferred.**
  • 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 peaches are bubbling through and the mixture is thickened.
  • Remove from oven and let cool slightly before serving with a scoop of your favorite non-dairy ice cream or CocoWhip!
  • Bon Appetite!

Tips & Tricks

GLUTEN-FREE OPTION (BISCUITS): To make biscuits GF, simply substitute All-purpose flour for 1 1/2 cups of Almond or Coconut flour and 1/2 cup of Oat flour. Bob’s Red Mill has great options in these types of flour. In addition, add 1/4 tsp of baking soda to recipe. Follow the remainder of the recipe.
USING FROZEN PEACHES: When using frozen peaches instead of fresh ones, always toss them 1-2 Tbsps of flour before adding them to the recipe or other ingredients.
STACRH/THICKENER: If you don’t have or don’t want to use Arrowroot starch, you can always use Tapioca Flour, regular Cornstarch, or flour instead. Either substitution will help to thicken the mixture just fine.
STORAGE: Best if served on the same day of making Cobbler. If made ahead of time (a few hours before serving), simply re-warm in the oven on 350 degrees Fahrenheit. Leftovers should be stored in an air-tight container in the refrigerator for 1-2 days.
 

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Vegan Southern Maple Peach Cobbler.

ORCHIDS + SWEET TEA

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  1. Perfectly imperfect biscuit toppings are my favorite kind!! Love the maple peach combination in this yummy cobbler!

  2. I can just imagine making this peach cobbler and enjoying it on a cold winter’s night. What a dream! So excited to give this one a go! Thanks for the recipe, Shanika!

  3. I’m so excited to make this! I love peach and maple together, and it’s great that this is vegan. We have some vegan friends who we have over quite a bit, and finding a vegan dessert is always one of my biggest challenges. Thanks for sharing!