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
- 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
- 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
Preheat oven to 375 degrees.
Lightly grease 6 small ramekins with coconut oil, avocado oil or vegan butter.
Combine all filling ingredients into a bowl and stir until well combined. Set aside.
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.
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.
Remove and let cool for about 10 minutes before enjoying! Store in the fridge for up to 4 days.