Easy Vegan Peach Cobbler
Loaded with fresh, juicy peaches & topped with a crust that's a mix between cakey and crunchy. It can easily be made vegan by swapping coconut oil for butter! It's incredibly delicious both ways!
Servings 6 servings
Calories 362kcal
Ingredients
For the peach filling
- 6 fresh peaches, large
- 1/3 cup cane or granulated sugar
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
For the topping
- 1/2 cup melted coconut oil Or 1/2 cup melted salted butter
- 2/3 cup cane or granulated sugar
- 2 tsp vanilla
- 1/2 cup white whole wheat flour
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- raw sugar, for topping
Instructions
- Prep: Preheat oven to 350 degrees. If making a vegan cobbler, spray a 9x13 baking dish with nonstick spray. If NOT making it vegan, rub some butter onto the bottom and sides of the pan, and add a few small chunks to the bottom of the pan. Set aside.
- Make the filling: Slice the peaches thinly. Peel them if desired, but it's not necessary. Toss the peaches in the prepared baking dish to evenly coat with the sugar, nutmeg, and cinnamon. Then, spread peaches into an even, flat layer in the pan.
- Make the topping: Mix together the melted coconut oil or butter, sugar, vanilla, flours, baking powder, and salt. Stir together until a dough forms and all ingredients are well mixed. Flatten small chunks of the dough and lay them on top of the peaches.
- Bake: Bake for 23-25 minutes. Add a few tablespoons of raw sugar on top of the cobbler, and return to the oven for 8 more minutes. Then, broil for 1-2 minutes to get a nice crunchy texture on the top of the cobbler. Watch it carefully so it doesn't burn!
- Serve + Store: Serve warm! Store leftovers, covered, in the fridge for up to 4 days.
Nutrition
Calories: 362kcal