Vegan Southern Maple Peach Cobbler
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.
Servings 6 servings
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
- 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
- Your favorite Non-dairy Ice Cream (I use So Delicious)
- CocoWhip!, optional (I use So Delicious)
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!
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.