This vegan peach cobbler is the best thing about summer! Bursting with ooey gooey, juicy peach filling and sweet vanilla cake, this cozy treat is amazing on its own or with a scoop of vegan vanilla ice cream.
- ⅓ cup vegan butter
- 2 ½ pounds ripe peaches (about 5 large peaches), peeled and sliced
- ⅔ cup organic sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ¼ cups all-purpose flour
- ¾ cup organic granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unflavored and unsweetened non-dairy milk
- 1 teaspoon vanilla extract
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Preheat the oven to 350°F.
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Place the butter into a 2-quart baking dish, then place the dish in the oven while it preheats, to melt the butter.
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To make the filling, stir the peaches, sugar, cinnamon and salt together in a medium saucepan and set it over medium heat.
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Heat the mixture, stirring occasionally, until the peaches begin to soften up and release their juices, about 5 minutes.
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Remove the pot from heat and set it aside while you make the batter.
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To make the batter, stir the flour, sugar, baking powder, and salt together in a large mixing bowl.
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In a separate bowl or liquid measuring cup, stir together the milk and vanilla.
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Add the milk mixture to the flour mixture and stir just until completely mixed.
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Pour the batter into the baking dish with the melted butter, then spread the peach mixture over the batter.
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Place the dish in the oven and bake until the peach mixture is very bubbly and the batter is set and lightly browned in spots, about 40 minutes.
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Remove the dish from the oven and transfer it to a cooling rack. Allow it to cool until just warm before serving. The peaches will set as it cools.
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Scoop the cobbler into bowls or onto plates. Serve alone or with a scoop of vegan vanilla ice cream.