Easy Vegan Strawberry Peach Cobbler
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.
Servings 4 servings
Sweet Cinnamon Biscuits:
- 2 cups all-purpose flour (I use Bob's Red Mill; See Notes!)
- 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 Sugar in the Raw; Vegan-approved!)
- 1/4 cup vegan shortening, cold + cubed (I use Earth's Balance)
- 3/4 cup coconut milk (You can use your fave plant-based milk)
- 4 cups diced peaches, fresh or frozen (See Notes!)
- 2 cups diced strawberries, fresh of frozen (See Notes!)
- 1 Tbsp lemon juice
- 3/4 cup organic brown sugar (I use Sugar in the Raw; Vegan-approved!)
- 1-2 Tbsps arrowroot starch (See Notes!)
- 1 Tbsp melted vegan butter (I use Earth's Balance)
- Fave vegan ice cream (I used So Delicious)
Sweet Cinnamon Biscuits:
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.
Strawberry Peach Filling + Assembly:
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.
SWEETENER: If you choose to opt out of brown sugar, you can always substitute with maple syrup or Agave as well.
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.
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.
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.