Ingredients
Scale
For the Peach Filling:
- 6–7 ripe peaches, sliced (about 3 cups), peeled or unpeeled depending on your preference
- ½ cup granulated sugar
- 2 tablespoons cornstarch (or arrowroot or tapioca starch as alternatives)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Juice and zest of ½ lemon
Preparation Tips:
- If peaches are very sweet, reduce the sugar in the filling slightly.
- If you’re using canned peaches, make sure they’re drained thoroughly and not packed in syrup.
- Frozen peaches can be used too—thaw and drain them well before baking.
For the Cobbler Topping:
- 1 cup all-purpose flour (can be substituted with a 1:1 gluten-free blend if needed)
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup plant-based milk (almond, oat, soy, etc.)
- ¼ cup coconut oil (melted) or vegan butter
- 1 teaspoon vanilla extract
Optional for topping before baking:
- 1 tablespoon raw or brown sugar (for sprinkling on top)
Instructions
- Preheat your oven to 180°C (350°F). Lightly grease a 9×9-inch baking dish or any medium-sized oven-safe dish.
- Prepare the peach filling:
- In a large mixing bowl, combine the sliced peaches, granulated sugar, cornstarch, vanilla extract, cinnamon, nutmeg, and lemon juice/zest.
- Toss everything gently until the peaches are evenly coated and the mixture looks glossy and syrupy.
- Transfer the peach mixture into the prepared baking dish and spread evenly.
- Make the cobbler topping:
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
- Add in the plant-based milk, melted coconut oil (or vegan butter), and vanilla extract.
- Stir until just combined. The batter should be slightly thick but pourable—do not overmix.
- Assemble the cobbler:
- Pour or spoon the batter over the peach mixture. You can spread it slightly with the back of a spoon, but leave some gaps to allow the peaches to peek through.
- Sprinkle the top with a tablespoon of brown or raw sugar if desired, to add extra crunch.
- Bake for 40–45 minutes:
- The cobbler is ready when the top is golden brown and the peach filling is bubbling up at the sides.
- If the top browns too quickly, cover loosely with foil during the last 10 minutes of baking.
- Cool slightly before serving:
- Let the cobbler rest for 10–15 minutes to set before serving. This helps the filling thicken and improves texture.
Notes
- Ripeness matters: The better your peaches, the better your cobbler. Aim for peaches that are ripe but still firm enough to slice.
- No fresh peaches? Use canned or frozen, just make sure to adjust sugar depending on how sweet they are.
- Don’t overmix the batter: Overworking the flour can make the topping dense or chewy. Stir until just combined.
- Oil vs vegan butter: Coconut oil gives a hint of coconut flavor and a soft crumb. Vegan butter adds a rich, buttery taste—both work well, so use what you prefer.
- Add texture: For a bit of crunch, consider adding chopped nuts or oats on top before baking.
- Sweetness adjustments: If you like a less sweet dessert, reduce the sugar in both the filling and topping by a tablespoon or two.
- Make it gluten-free: Substitute the flour with a reliable gluten-free 1:1 baking blend. Make sure your baking powder is gluten-free too.
- Prep Time: 15 minutes
- Cook Time: 45 minutes