This could be the best vegan blackberry peach cobbler ever. In addition to the juicy blackberry peach filling, it has the most delicious crispy, sweet biscuit topping. Peaches and berries are in season right now, so this is the perfect easy dessert to make with all the yummy summer fruit!

There are two types of cobblers – one with a biscuit topping and one that is more of a cakey consistency. This vegan blackberry peach cobbler has a biscuit topping because I personally prefer that kind over the cake version, although both are very tasty.

The trick to getting a crispy topping is to brush the biscuits with almond milk or any non-dairy milk and put a good sprinkle of sugar on top. Consequently, the sugar then caramelizes when baked and creates that crispy top. Don’t skip this step because it is what makes this blackberry peach cobbler a show stopper!

This cobbler is best eaten fresh or day of. If you are planning on serving the cobbler later in the day, don’t cover it since the topping will soften. However, leftovers will still be good, despite the softer topping. To warm it up again, you can put it in the microwave for a few seconds or in the oven for a few minutes.

Cobbler is a must during the summer and this blackberry peach combo is amazing! Finally, don’t forget to add a scoop of ice cream on top! Tag me @nutsaboutgreens on Instagram if you make it and leave a comment below!

Ingredients

Filling

5 peaches, sliced (1.5 lbs post sliced)
6 oz box of blackberries, sliced in half
1/3 cup pure organic cane sugar (more if you want it sweeter)
2 tbsp cornstarch or arrowroot

Topping

1 1/2 cup all-purpose flour
1/2 tsp sea salt
3 tbsp pure organic cane sugar, plus 1 Tbsp more for topping
2 tsp baking powder
6 tbsp vegan butter, cold and cubed
3/4 cup vegan buttermilk (3/4 cup almond milk + 1 tsp apple cider vinegar)
non-dairy milk to brush on top

Instructions

Preheat oven to 375 degrees F.
Make the vegan buttermilk by combining the almond milk with apple cider vinegar. Mix and place back in the fridge until ready to use.
In a large bowl, add the peaches, blackberries, sugar, and cornstarch. Mix with a spoon until well combined. Set aside.
In another large bowl, add the flour, salt, sugar, and baking powder. Mix until combined. Add the cubed butter and using a fork, cut the butter into the flour until it resembles coarse sand and is evenly distributed throughout the flour. Pour in the cold vegan buttermilk from the fridge. Stir with a spatula until everything is combined. Careful not to overmix. It will be a wet, sticky dough.
Grease a 10 inch cast iron skillet, or baking pan of similar size (9×9 square pan would work), and pour fruit filling into the skillet.
Using an ice cream scoop or large cookie scoop, scoop topping into 8 portions over the fruit filling. It is fine if there is a little space between the cobbler topping. Lightly brush the cobbler topping with almond milk. Sprinkle 1 Tbsp of sugar all over the cobbler topping. (Brushing the tops with milk and adding sugar over it creates the extra crispy tops that we are looking for so don’t skip this step!)
Bake for 50-60 minutes or until top is golden brown. Let it sit for 20 minutes before serving. Eat warm with ice cream and enjoy! Best when eaten fresh/day of. If you plan on serving it that same day, don’t cover the cobbler because it will make the topping soft. Store leftovers in an airtight container on the counter or fridge. The topping won’t be crisp the next day but the cobbler will still be delicious. You can warm leftovers up in the microwave too.

Servings: 8

Author: valeria.chao

Vegan Blackberry Peach Cobbler