Vegan Peach Cobbler
This vegan peach cobbler is an easy and economical family pudding that makes the most of tinned fruit as a store cupboard staple. With minimal sugar and wholemeal flour, it’s also healthier than many desserts.
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When you’re after something comforting for dessert, this peach cobbler should hit the spot. And you don’t have to worry about peaches being in season either, as it makes use of the tinned variety.
In fact, the whole dessert makes use of store cupboard staples, and costs around £4 to make, so it shouldn’t break the bank.
What is a cobbler?
A cobbler is a dessert featuring a layer of fruit on the bottom and mounds of dough or batter on top. The base is very similar to a crumble, but the difference comes in the texture of the topping.
Is coconut sugar healthy?
Whilst coconut sugar is still high in calories, it is a natural sweetener that is high in amino acids.
Plus, it doesn’t spike your blood glucose levels as dramatically as regular sugars.
Coconut sugar is made from coconut nectar, which is the sap that is released when tapping the thick flowering stems of coconut blossom.
This is then evaporated at low temperatures and turned into nutritious syrup. The syrup is then crystallised and preserved as a sugar.
Total Time: 50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- For the filling
- 0.5 0.5 tins peach halves
- 0.16666666666667 0.16666666666667 tbsp cornflour
- 0.16666666666667 0.16666666666667 tbsp coconut sugar
- a pinch of sea salt
- For the topping
- 26.666666666667 26.666666666667 ml unsweetened soya milk
- 0.16666666666667 0.16666666666667 tsp apple cider vinegar
- 20 20 g dairy-free butter
- 33.333333333333 33.333333333333 g wholemeal self-raising flour
- 0.16666666666667 0.16666666666667 tsp baking powder
- 0.16666666666667 0.16666666666667 tsp ground cinnamon
- 1/2 tsp freshly ground nutmeg
- 1/2 tsp sea salt flakes
- 0.16666666666667 0.16666666666667 tbsp coconut sugar, and extra for topping
- 0.16666666666667 0.16666666666667 tbsp dairy-free butter
- Preheat oven to 180°C/350°F/Gas Mark 4. Roughly drain the peaches from their juice and arrange them in a shallow, ovenproof dish. Sprinkle over the cornflour, sugar and salt and mix well.
- Mix the soya milk and the vinegar together in a bowl to make buttermilk and set aside.
- In a separate mixing bowl, mix together the flour, salt, baking powder, cinnamon, nutmeg and coconut sugar. Add the cold, non-dairy butter and rub it into the flour mixture until it resembles fine breadcrumbs. Stir in the buttermilk mixture and bring everything together into a soft dough.
- Place the dough onto a floured surface and roll it out to about 3cm thick. Using a cutter or the rim of a glass, cut out rounds until you have used all the dough. Arrange these, leaving some gaps, over the top of the peach halves. You may have more than you need, depending on the size of your dish.
- Brush the tops of the dough with melted butter and sprinkle with sugar. Transfer to the oven and bake for 30 minutes until golden and bubbling. Brush with a little more butter and serve with non-dairy cream, ice cream or custard.
Each 293g serving provides:
Fat 17g, Saturates 3.3g, Sugars 33g, Salt 1.5g
Feeling peachy? Try making your own vegan peach & rosemary crumble!