Enjoying the last bit of summer produce with this delicious blueberry and peach cobbler that just happens to be vegan! It’s quite easy to make a vegan cobbler because the only substitutes are vegan butter and any non-dairy milk of your choice (I always prefer oat, I just think it’s the creamiest of all the non-dairy milks!).
Vegan Blueberry Peach Cobbler
Ingredients
Filling
- 1 cup fresh blueberries
- 1 cup fresh peaches cut into 1/2 inch cubes
- 1/2 teaspoon cinnamon
- 1 tablespoon flour
- 1/4 cup sugar
Topping
- 1 cup flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon kosher or seal salt
- 2 tablespoons sugar
- 2 tablespoons vegan butter cut into 1/4 inch cubes
- 2 1/2 tablespoons oat milk or other non-dairy milk
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Instructions
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Preheat oven to 375 degrees.
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Lightly grease 6 small ramekins with coconut oil, avocado oil or vegan butter.
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Combine all filling ingredients into a bowl and stir until well combined. Set aside.
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In a separate bowl, combine the flour, baking powder, salt and sugar. Then add in the cubed butter and mix until evenly incorporated. Add in your non-dairy milk and stir until the dough just comes together. Mix in vanilla and almond extracts.
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Transfer the filling evenly into your 6 ramekins. Top each with a dollop of the topping. Place them all on a baking sheet and bake for at least 25 minutes or until the topping begins to become golden brown.
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Remove and let cool for about 10 minutes before enjoying! Store in the fridge for up to 4 days.
What do you think?