This Vegan Southern Peach Cobbler is pure heaven. This simple, easy-to-make recipe is delicious and it is the perfect recipe to bring to a potluck or BBQ. This cobbler recipe has all of the southern flavors of the Summer in one delicious bite!
This Vegan Southern Peach Cobbler has all the feelings of Summer. I promise it will bring back all the good memories from those nostalgic childhood days. I took a quiz once that about how many Southern food items I've eaten. Turns out I scored high enough to be rated "Seriously Southern". This was funny to me because I was raised in California by parents who were raised in California. However, I had eaten or tried almost every food on the list. When I look at my heritage, I can trace a lot of my roots to the South and it is reflected in the cooking that I grew up familiar with and eating.
My husband is Italian and came from a large Italian family. When he told me he had never had okra or hushpuppies and didn't know what a Chicken Fried Steak was, I was dumbfounded. We didn't eat this food all the time but I have eaten them enough to know how good they are. The only thing that makes me was to abandon plant-based eating is my grandma's chicken fried steak and gravy. I've come to realize that Southern food is not just food but it is a way of life.
What is the History of Peach Cobbler?
Peach Cobbler is a lot like a pie and that is where the original roots of the dish come from. The pie recipe came to America with the Dutch and English Colonial settlers and became a staple dessert in their households. When the move out West happened, the settlers had to adopt their favorite pie recipes into a modified dessert that would be able to withstand life on the frontier trail. There was no need to roll out any dough or put it into an oven. Fruit could just be cooked in the dutch oven and layered with globs of dough on top. That is how the cobbler was born.
Peach cobbler is believed to have been created in the same way and is most associated with the Deep South. By the 1950s the dessert became an American staple and intending to sell more canned peaches, the Georgia peach council declared April 13th National Peach Cobbler Day.
How to make this Southern Dessert?
How to make the Peach Filling
To make the peach cobbler, you are going to start with some fresh peaches. Peel the peaches I like to blanch them. I boil a large pot of water, then once the water is boiling, I drop the peaches in for 30 seconds. After 30 seconds, I take the peaches out and transfer them directly to an ice bath. Once the peaches are cooled the skin should peel off easily.
Once you have peeled your peaches, you will want to slice them up. Add your peaches to a warm skillet and cook on medium heat with one cup of vegan butter and half a cup of brown sugar. Cook the peaches until the butter is melted and the brown sugar starts to caramelize. At this point, your mixture might be a little runny so I always like to add in a little cornstarch slurry to help thicken it up. Once thickened, I remove it from the stove.
How to make the crumb topping
To make the crumb topping, I use two cups of all-purpose flour, half a cup of brown sugar, two teaspoons of baking powder, one teaspoon of salt, one cup of cold vegan butter, and half a cup of almond milk. To start, you are going to add the flour, brown sugar, baking powder, and salt to a bowl and stir to combine. Then you are going to cut your butter into the flour mixture. You can do this with your hands. Mix the dough until you have chunks of butter throughout. You don't want the butter to melt but you want your dough to be clumpy. Then, add in your almond milk and stir to combine.
Pour your batter mixture over your peaches, you should be able to just spoon it on top. Then, bake in the oven at 350 degrees for 40 minutes. Let cool before your slice in and eat it. This cobbler is best served with a large scoop of vanilla ice cream right on top!
Want more recipes? Try some of these:
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VEGAN SOUTHERN PEACH COBBLER
- For the Peach Filling8 peaches peeled and sliced
- 1 cup vegan butter
- ½ cup brown sugar
- 2 tbs cornstarch
- 3 tbs water
- For the Cobbler topping2 cups all purpose flour
- ½ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup cold vegan butter
- ½ almond milk
- Preheat your oven to 350 degrees and spray a 9x13 casserole dish with nonstick spray
- Bring a large pot of water to boil and add your peaches. Boil for 30 seconds and then immediately transfer them to an ice bath. Once the peaches are cool, peel and slice.
- Add your sliced peaches, vegan butter, and brown sugar to a skillet and cook on medium heat until the butter is melted and the brown sugar starts to caramelize. About 7 minutes. If your mixture is too runny, in a small bowl, whisk together the water and cornstarch until you have made a slurry and pour into the filling. Cook for another 5 minutes or until thickened.
- To make the crumble topping, you are going to add the flour, brown sugar, baking powder, and salt to a bowl and stir to combine.
- Cut your butter into the flour mixture. You can do this with your hands. Mix the dough until you have chunks of butter throughout. You don't want the butter to melt but you want your dough to be clumpy. Then, add in your almond milk and stir to combine.
- Add the peaches to the 9x13 pan and then spoon your crumble topping over it. Bake in the oven for 40 minutes.
- Serve warm with a scoop of vanilla ice cream on top.
- To make this gluten-free, replace the all-purpose flour with a 1:1 gluten-free flour ratio.
- This will stay good in the refrigerator for up to four days