Growing up with a Grandmother from the south, we always had cobbler for dessert. The slightly sweet, biscuit-like batter balances the tartness of the fruit. Peach was always my favorite but cobblers work well with just about any fruit, especially berries. This gluten-free vegan peach cobbler goes great with a generous scoop of vegan vanilla nice cream.
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Ingredients
1 pound fresh or frozen sliced peaches (thawed)
1 1/2 cups rolled oats
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 1/2 cups pitted dates
1 tablespoon apple cider vinegar
1/2 teaspoon vanilla
1 1/2 cups unsweetened soy milk (or plant based milk of your choice)
Instructions
- Preheat oven to 350°F.
- Add the peaches to the bottom of a 9 x 9 baking dish.
- Blend the oats into a flour in the blender.
- Place the oats, baking powder and cinnamon in a bowl and mix well.
- Blend the dates, apple cider vinegar, vanilla and soy milk in the blender until there are no date chunks.
- Stir mixture into the dry ingredients in the bowl.
- Pour the batter over the peaches and smooth the top.
- Bake for 45-55 minutes.
- Will keep for up to a week in an airtight container in the fridge.
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6 comments
Hi Jill,
I’m new to your channel, but not new to plant based food. I’ve been vegan for almost 30 years. I had a double-take on that number. Wow!! Anyway, lovely recipe. I wanted to chime in, in case anyone doesn’t have apple cider vinegar at the moment. I was out and I experimented, using 1 1/2 tsp. baking powder and 1/2 t baking soda and it worked wonderfully. I ended up with a fluffy cake like topping. Also, I didn’t have peaches, but I had a couple large ripe mangoes, so I used those. I like how simple and yummy, but not overly sweet, the recipe is. Thanks for all you do. You have such a lovely countenance and I appreciate your warmth and passion.
YUM! My family loved it and said it was better than traditional peach cobbler! They all couldn’t believe that it was sugar free (and vegan)! We had it for dessert one night and for breakfast the next morning!
Made it last night. Very good recipe. We used frozen blueberries. Ginger and cinamon in the topping. Thank you. We love it. Can’t wait for fresh peaches .
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I’m wondering if this would work with some peaches I canned last year?
Absolutely!
I made this for my WFPB in-laws for Father’s Day. The recipe was super easy and quick, but it tasted like baked oatmeal with peaches- which to be fair, is exactly what it is. We all rated the recipe somewhere around a 3, it tasted fine but it lacked the oomf we required to be labeled a dessert. If I were to make it again, I would probably:
* double (or maybe even triple) the amount of peaches
* if only doubling peaches, cut down on the topping
* add nutmeg, salt, and more cinnamon
Overall though, if I do need to make another WFPB dessert, I would make this again with my tweaks. It was quick and easy, and (after I swapped the dates for honey) didn’t have any terribly unusual ingredients that a non WFPB baker wouldn’t have handy.