Vegan Blueberry Peach Cobbler
This vegan blueberry peach cobbler is the ultimate summer dessert! It has a delicious juicy blueberry peach filling and a sweet biscuit like topping. Serve it with some ice cream and you’ll be in heaven!
Blueberries and peaches are at it’s prime right now and this cobbler is the perfect way to use them up. This type of blueberry peach cobbler has a crisp biscuit topping instead of being the cakey type of cobbler because I prefer this more. The trick to getting that crisp top is brushing the biscuit topping with some non-dairy milk and then generously sprinkling turbinado sugar on top. This gets it crispy and golden brown. You can definitely use pure organic cane sugar if you don’t have turbinado sugar too. Don’t skip this step because it makes the cobbler SO good.
If you plan to serve it the day of baking, don’t cover it because it will soften the biscuit topping. When you store the cobbler, the topping with get soft but it is still very delicious. I like to heat leftovers up in the microwave and eat it warm.
If you make this vegan blueberry peach cobbler, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below too!
Vegan Blueberry Peach Cobbler
Ingredients
filling:
- 4 large peaches, chopped
- 2 1/2 cups blueberries (I used fresh)
- 2 Tbsp cornstarch
- 1/3 cup coconut sugar (or brown sugar)
- 1/8 tsp sea salt
- 1 tsp vanilla extract
cobbler topping:
- 2 cups all-purpose flour
- 1/3 cup pure organic cane sugar
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 stick (1/2 cup) vegan butter, cold and cubed
- 1 cup vegan buttermilk (1 cup almond milk + 2 tsp apple cider vinegar)
- non-dairy milk to brush on top
- turbinado sugar for sprinkling on top
Instructions
- Preheat oven to 375 degrees F. Grease a 9x13 baking dish and set aside.
- 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 all the filling ingredients together. Stir with a spatula until well combined.
- In another mixing bowl, add the flour, sugar, baking powder, and salt. Stir until well 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.
- Pour fruit filling into the baking dish.
- Using an ice cream scoop or large cookie scoop, scoop topping 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. Generously sprinkle turbinado sugar (or pure organic cane 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 45 minutes or until tops are 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 biscuit 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.
