Vegan Peach Cobbler Recipe
Updated: Jul 6
What not to love about peach cobbler during summer served with vanilla ice cream? While peaches are in the season, I have to share with you my favorite peach cobbler recipe. I remember having peach cobbler way back before I go vegan, and I can proudly say that this peach cobbler is delicious just like how I wanted. Soft sweet peach filling but not too sweet.
I know that I have posted poll weather if anyone prefers a biscuit topping or cake topping, most of you guys voted for biscuit topping. I tested both versions of peach cobbler, my friends and family voted for cake topping are the best. So of course, I decided to share with you the best. If you are still interested in biscuit peach cobbler topping, I am happy to share it in the future.
Lets talk ingredients:
Peach: Even though peach cobbler usually popular during summer, I do enjoy having warm peach cobbler during winter as well. We can't always get a hand on fresh peaches in a different season, using can peach, or frozen peach can be another option.
Can peaches: Can peaches tend to be softer and already sweetened. You will need 3-4 cans of 16 oz can peach. To use can peaches, first you want to drain all the juice from the can and rinse the peaches. This will helps to get rid of most of the excess sugar and preservative that came with it. Add in the same ingredient for peach filling BUT YOU WILL NOT BE COOKING IT. Canned peaches are already softened, it will get even softer as it bakes. Just toss the peaches in other ingredients and lay it on top of the batter.
Frozen peaches: When working with frozen peaches you want to cook the peaches with other ingredients when it still froze. Yes, when it's still frozen because when once the peaches thaw out before cooking, it tends to turn brownish like. Treat the frozen peach as you were with fresh peaches .
Let's make the peach cobbler!
Vegan Peach Cobbler Recipe
Make 11 x 7 inch pan | Serve : 8 serving | Prep Tim: 15 minutes | Total time: 1 hour
1/2 cup of cane sugar
Optional: 1 tablespoon of lemon juice and half of lemon zest
1 cup of all purpose flour
1 tablespoon of baking powder
1/8 teaspoon of salt
1 cup of soy milk
1 tablespoon of apple cider vinegar
1/4 cup of cane sugar
Vegan Ice cream
Pre-heat oven to 375 F
In a midden saucepan, fill the water halfway and bring it to boil.
Use a peeling knife and run it around the peach pit. Please watch the video for visual instruction.
Put the pitted peach in the boiling water for 15 - 20 seconds. Take the peach out and transfer it to ice-cold water to prevent from cooking farther.
Peel off the skin from the peach and slice the peaches in the saucepan.
Add in sugar, and optional of lemon zest and lemon juice.
In a small cup, mix together cornstarch and water until cornstarch is dissolved into the water. Set aside.
Bring the peach to boil and add in cornstarch mixture while stirring consistency for 30 seconds.
Remove the peach from the heat and set aside.
Making cake batter.
Stir together apple cider vinegar and soymilk and set it aside.
In mixing bowl, add in all the dried ingredients ( flour, sugar, baking powder, and salt.)
Pour in the soymilk mixture to the dried ingredients and whisk until everything is combined.
Melt the butter in a baking pan and pour in the cake batter. *Make you pour the batter evenly and cover the edges. Avoid stirring in butter and the batter together. )
Add in the peach filling and also making sure that you spread it out evenly.
Bake in the preheated oven for 45 minutes - 50 minutes.
Allow the peach cobbler to cool down for at least 15 minutes before serving.