Vegan Blackberry Peach Cobbler Recipes

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VEGAN PEACH BLACKBERRY COBBLER



Vegan Peach Blackberry Cobbler image

This Vegan Peach Blackberry Cobbler is full of summer fruit and is topped with a simple biscuit topping. This is the perfect summertime dessert for a crowd.

Provided by Megan Calipari

Categories     Dessert

Number Of Ingredients 13

5 Ripe Peaches, pits removed and sliced into 1/4 inch slices
1 6oz Container of Blackberries (this is about 1 1/2 cups of berries)
1/2 Cup Granulated Sugar
1 Tbsp Cornstarch
2 Cups All Purpose Flour
2 tsp Baking Powder
1/4 tsp Baking Soda
3 Tbsp Granulated Sugar
1/2 tsp Kosher Salt (1/4 tsp if using fine grain salt)
8 Tbsp Non Dairy Butter, cut into 1/4 inch cubes
1/2 Cup Milk
1 tsp Lemon Juice
Turbinado Sugar for Sprinkling on Top (Optional)

Steps:

  • Preheat oven to 350* F. Lightly grease a 9-10 inch cast iron skillet with non dairy butter or coconut oil.
  • Add the peaches, blackberries, sugar and cornstarch directly into the skillet. Toss to combine and set aside.

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.

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