|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The Georgia Peach Council founded National Peach Cobbler Day on April 13 in the 1950s. But peaches don't reach their peak season until July in the United States. Depending on the location, some peach orchards may have harvest calendars that extend from May through September each year. This recipe calls for fresh peaches, not the canned variety. Vegan peach cobbler is perfect for summertime, but this dairy-free cobbler is a comfort-food favorite all year long. You can use this recipe for other cobblers such as blackberry or cherry.
- For the Peach Filling:
- 5 cups peaches (peeled and chopped)
- 3/4 cups sugar
- 1/4 cup water
- Optional: 1 pinch cinnamon
- For the Cobbler Crust:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3 tablespoons sugar (plus more for sprinkling)
- 1 pinch salt
- 6 tablespoons soy margarine (cold)
- 4 to 6 tablespoons dairy-free almond milk
Gather the ingredients.
Preheat the oven to 350 F. Lightly grease a deep 9-inch pie plate with dairy-free soy margarine or oil.
In a saucepan over medium heat, combine the peaches, sugar, water, and cinnamon, stirring to dissolve the sugar. Bring the mixture to a boil, turn down the heat and let simmer for about 8 to 10 minutes. Remove from heat and pour into the prepared pie plate.
In a food processor, combine the flour, baking powder, sugar, and salt, pulsing several times to mix well.
Add the soy margarine and process until the mixture resembles a coarse meal.
With the machine running, add the dairy-free almond milk (or soy milk) in a steady stream until the dough forms into a ball and holds together.
Using your fingers, pull and flatten pieces of dough between your fingers and gently lay these on top of the filling, overlapping and covering as much of the filling’s surface as possible. (The mixture will expand, so it is okay if not all of the topping is covered.) Once all of the dough has been used, sprinkle the topping with sugar.
Bake until puffed up and golden brown, about 35 to 45 minutes.
Serve warm, at room temperature or cold.
- Make sure to use ripe peaches in this recipe. Signs of ripeness include a yellow base color with a vibrant blush around the top. The peach should also be firm to the touch, but give a little when pressing into it with your finger. Ripe peaches will also give off a sweet aroma.
- Try to buy peaches in season, straight from the farm, or at a local farmers market to assure they were picked ripe. Picking unripe peaches and then refrigerating them for sale can make them mealy.