Peach cobbler is my husband’s favorite dessert.

However, the traditional peach cobbler that he orders at his favorite soul food restaurant is loaded

with butter, cream, white flour and white sugar which is not so good for his health.

Ripe peaches, lemon juice, nutmeg, cinnamon, vanilla extract and brown sugar baked with a light,

flaky topping make this vegan peach cobbler “just peachy”!

This lighter, healthier, vegan peach cobbler is just as tasty and is easier on the arteries.

Vegan Sugar Substitutes for Baking

There are a few vegan sugar options with lower glycemic indexes and higher mineral content than plain, stripped, white sugar.

Some granulated matural vegan sugars include:

• Raw Cane Sugar including demerara, muscavado, turbinado, panela, and sucanat
• Beet Sugar
• Coconut Palm Sugar
• Date Sugar
• Maple Sugar
• Fructose Fruit Granules
• Stevia
• Xylitol

Choose the vegan sugar option that you prefer.

“Just Peachy” Vegan Peach Cobbler

Prep time: 15 minutes
Bake time: 20-25 minutes
Serves: 4-6

Filling Ingredients:

8 large, ripe peaches, pitted and chopped

1/3 c. vegan sugar of choice

2 T fresh lemon juice

2 t. Bob’s Red Mill, All-Purpose Flour

1 t. kosher salt

1 t. nutmeg

1 t. cinnamon

1 t. real vanilla extract

¼ c. packed brown sugar

Topping Ingredients:

1 c. 1 1/2 cup Bob’s Red Mill, All-Purpose Flour

¾ c. vegan sugar of choice, divided

1 t. kosher salt

1 t. baking powder

¼ cup vegan coconut whipped cream

¼ cup water or non-dairy milk, plus more for brushing

8 T. unsalted vegan butter, very well chilled

Optional, to serve:  Vegan Whipped cream or vegan ice cream, of choice

Directions:

Place the top oven rack in the center position and pre-heat oven to 400°F.

Add peaches, sugar, lemon juice, flour, salt, nutmeg, cinnamon and vanilla extract to a large bowl and toss to combine.

Transfer to a greased 8” x 8” baking pan and spread into an even layer.

Sprinkle brown sugar on top of peach mixture before placing pan in pre-heated oven.

Bake for 10 minutes.

Add flour, ½ cup sugar, salt, and baking powder to a different bowl and stir to combine.

Chop chilled vegan butter into very small pieces with a sharp knife.

Add to bowl and combine with dry ingredients with your fingers until small pebble-sized pieces are formed.

Add coconut cream and water to the flour mixture and stir with a fork until all the dry ingredients are moist and somewhat sticky.

Do not overwork dough.

Remove baking pan from oven and carefully spoon dough over the top, making sure the dough is the same thickness throughout.

Leave spaces in between, as pictured, for a more rustic look.

Return to oven and bake for another 10-15 minutes, or until the topping begins to brown.

Remove from oven and brush the top with the “vegan egg”wash and sprinkle remaining sugar on top.

Return to oven to finish baking, another 10-15 minutes.

Remove from oven when the top is golden brown.

Allow pan to cool slightly before serving on its own or topped with coconut whipped cream or vegan ice cream.

Enjoy!

Have you made vegan peach cobbler?

Share your thoughts and comments with us.

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