Vegan Blackberry And Peach Cobbler Recipes

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VEGAN BLACKBERRY PEACH COBBLER



Vegan Blackberry Peach Cobbler image

An easy vegan cobbler filled with fresh blackberries & peaches and topped with a buttery and fluffy dairy-free biscuit topping.

Provided by Megan Horowitch

Categories     Vegan Desserts

Time 1h10m

Number Of Ingredients 12

2 cups fresh blackberries
2 cups sliced fresh peaches
2 Tablespoons maple sugar (can be subbed 1:1 for white or coconut sugar)
2 Tablespoons lemon juice
1 Tablespoon arrowroot powder
1/4 cup frozen coconut oil
1 cup all-purpose flour
1/4 cup maple sugar (can be subbed 1:1 for white or coconut sugar)
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup oat milk
1 teaspoon vanilla bean paste (or 2 tsp vanilla extract)

Steps:

  • Before starting this recipe make sure to place the coconut oil in the freezer for at least 15-20 minutes so it is frozen and preheat the oven to 375F.
  • First prepare the fruit filling. Add the slices peaches and blackberries to an 8*8 baking dish and top with the maple sugar, lemon juice, and arrowroot powder. Mix together until the arrowroot is completely dissolved and the mixture is evenly coating the fruit slices. Set aside the pan and make the cobbler topping.
  • Add the all-purpose flour, maple sugar, baking powder, and salt to a large mixing bowl and sift together. Then, take the frozen coconut oil from the freezer and grate it into the bowl of dry ingredients. It's okay if large chunks fall off. Use a pastry cutter or a fork to "cut" the coconut oil into the dry ingredients until crumbly.
  • Next, add in the oat milk and vanilla bean paste. Use the same pastry cutter or fork to cut the milk into the bowl until a shaggy dough forms. The dough should be moist, but not be fully together and should have chunks or pieces of coconut oil throughout.
  • Take the cobbler dough and break it into 6-10 pieces and arrange the chunks of dough on top of the fruit filling. Then, add the cobbler to the oven and bake for 45-50 minutes until the fruit filling is bubbling and the topping has browned and cooked through.
  • Remove the cobbler from the oven and let sit about 15 minutes before serving so the filling can firm up. Then, serve as is or top with a big scoop of vanilla ice cream. Enjoy!

Nutrition Facts : Calories 262 kcal, Carbohydrate 42 g, Protein 3 g, Fat 10 g, SaturatedFat 8 g, Sodium 175 mg, Fiber 4 g, Sugar 21 g, UnsaturatedFat 2 g, ServingSize 1 serving

VEGAN BLACKBERRY AND PEACH COBBLER



Vegan Blackberry and Peach Cobbler image

From Dinner:A Love Story. We made this with blueberries and substituted more vanilla for the almond, as that's what we had available. Delicious!

Provided by basia1

Categories     Berries

Time 50m

Yield 1 cobbler, 8 serving(s)

Number Of Ingredients 13

2 lbs peaches, peeled, pitted, and sliced
1 (8 ounce) container blackberries (or blueberries or raspberries)
1/3 cup sugar
1/2 cup almond milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon cinnamon
1 pinch salt

Steps:

  • Preheat the oven to 400°F. In a glass baking dish, toss together the fruit and sugar. Cover with foil. Bake for 20 minutes.
  • While the peaches are baking, prepare the cobbler topping. In a small bowl, stir together the almond milk, oil, vanilla, and almond extract, and set aside.
  • In a large bowl, place both flours, sugar, baking powder, cinnamon, and salt, and stir well to combine.
  • Add the wet ingredients into the dry ingredients slowly, stirring to combine after each addition.
  • After the fruit has cooked, remove the piece of foil. Scatter spoonfuls of the dough on top of the fruit (smushing and flattening down the dollops a bit) and return the pan to the oven.
  • Bake another 15 minutes or until the topping is golden brown.
  • Allow to cool for 10 minutes before serving.

PEACH AND BLACKBERRY COBBLER



Peach and Blackberry Cobbler image

A delicious recipe filled with sweet and juicy peaches and blackberries. It's perfect for any occasion; once you make this you will be asked for it again and again.

Provided by bakerchic12321

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

4 cups peeled and sliced fresh peaches
1 cup fresh blackberries
¼ cup white sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice
½ cup butter, melted
1 ¼ cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix peaches, blackberries, 1/4 cup sugar, cinnamon, and lemon juice in a bowl.
  • Pour butter into a 9x13-inch glass baking dish and evenly coat the bottom and sides. Whisk flour, 1 cup sugar, baking powder, and salt in a bowl; mix in milk, stirring just to moisten dry ingredients. Pour batter into prepared baking dish and distribute fruit mixture evenly over the batter.
  • Bake in the preheated oven until cobbler is golden brown, about 45 minutes.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 36 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 5.1 g, Sodium 243.1 mg, Sugar 25 g

VEGAN BLACKBERRY COBBLER



Vegan Blackberry Cobbler image

Yummy cobbler to make with fresh blackberries. We just tried it last night and everyone gave it rave reviews.

Provided by Cupcakem

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

3 1/2 cups unbleached flour
5 teaspoons baking powder
2 teaspoons salt
2 tablespoons sugar
1/2 cup vegan margarine
1 1/2 cups soymilk
6 cups blackberries
1 tablespoon lemon juice
3/4 cup sugar
1 tablespoon cornstarch

Steps:

  • Mix first 4 ingredients in a bowl.
  • Cut in margarine with pastry cutter until crumbly.
  • Mix in milk until just mixed.
  • Mix together berries and sugar in a 3 quart saucepan over low heat.
  • Mix cornstarch with cold water and add to berries.
  • Heat until bubbly.
  • Pour berry mix into greased 9x13. Put buscuit mixture on top of that by spoonfuls. Should cover all the berry-mixture.
  • Bake at 350 for 30 minutes or until golden brown.

Nutrition Facts : Calories 239.9, Fat 1.3, SaturatedFat 0.1, Sodium 557.2, Carbohydrate 52, Fiber 5.2, Sugar 18.4, Protein 6.2

BLACKBERRY-PEACH COBBLER



Blackberry-Peach Cobbler image

Peak summer fruit is best prepared simply, especially in warm desserts like cobblers. In this recipe, the tartness of blackberries (or raspberries) balances the sweetness of yellow peaches (or nectarines), and the filling only needs the tiniest amount of sugar to get the juices flowing. Topped with a thin layer of fluffy cornmeal batter, the berries boil up to form juicy pockets, and a finish of raw sugar adds a satisfying crack. Serve this cobbler warm, or enjoy it any time of day, even for breakfast.

Provided by Laurie Ellen Pellicano

Categories     pies and tarts, dessert

Time 45m

Yield 1 (10-inch) skillet cobbler (8 to 10 servings)

Number Of Ingredients 14

3 pounds ripe yellow peaches (or nectarines), pitted and chopped into 1-inch chunks
1 pint/6 ounces blackberries (or raspberries)
1/4 cup/50 grams granulated sugar
1 tablespoon tapioca starch or cornstarch
1 lemon, halved, zest reserved for cobbler topping
1/2 cup/120 milliliters whole milk
1 large egg
3/4 cup/114 grams fine-grind cornmeal
3/4 cup/96 grams all-purpose flour
1/4 cup/50 grams granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
4 tablespoons/57 grams cold unsalted butter (1/2 stick), cut into 1/2-inch cubes
1 tablespoon turbinado, or any raw sugar, for topping

Steps:

  • Heat the oven to 425 degrees. Prepare the filling: In a large bowl, combine the peaches, blackberries, granulated sugar and starch. Squeeze the juice of 1/2 lemon on top and toss to combine. Scrape the mixture into a 10-inch cast-iron skillet.
  • Make the topping: In a small bowl, combine milk, egg and juice from the remaining 1/2 lemon; whisk to combine.
  • In a large bowl, combine cornmeal, flour, granulated sugar, baking powder, salt and reserved lemon zest; stir to combine. Add the cold butter. Using your fingertips, smear and rub the pieces into the cornmeal mixture until it looks like wet sand.
  • Make a well in the center of it and add the milk mixture. Using a spatula, stir until thoroughly combined, then spoon it over the top of your fruit. Level the topping to cover more of the fruit. Sprinkle the surface of the topping with the raw sugar.
  • Bake for 30 to 35 minutes until the fruit is bubbly and the topping is a deep golden brown. Let cool slightly, then serve warm.

VEGAN SOUTHERN PEACH COBBLER



Vegan Southern Peach Cobbler image

A delicious southern-style peach cobbler with a vegan sweet biscuit crust. Serve with vegan almond milk vanilla ice cream, if desired.

Provided by My Hot Southern Mess

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 14

cooking spray
⅔ cup almond milk
1 teaspoon apple cider vinegar
½ cup vegan margarine (such as Earth Balance®), softened
2 tablespoons white sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon vanilla extract
6 cups fresh peaches - peeled, pitted, and sliced
¼ cup brown sugar
¼ cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch square baking pan with nonstick cooking spray.
  • Combine almond milk and vinegar in a small bowl. Set aside for 5 minutes.
  • Beat margarine and 2 tablespoons white sugar together using an electric mixer in a large bowl until creamy. Add flour and baking powder and combine using a fork or pastry blender until mixture resembles coarse crumbs. Stir in milk mixture and vanilla extract until just combined. Set biscuit batter aside.
  • Combine peaches, brown sugar, 1/4 cup white sugar, cornstarch, and cinnamon in a bowl until peaches are coated. Place peaches into the bottom of the prepared pan. Top and cover with biscuit batter mixture.
  • Bake in the preheated oven until the tops of the biscuits are lightly browned, 40 to 45 minutes. Serve warm.

Nutrition Facts : Calories 314.1 calories, Carbohydrate 48.1 g, Fat 11.7 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 3.1 g, Sodium 325.8 mg, Sugar 22.7 g

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