Vegan Blueberry Peach Cobbler Recipes

VEGAN BLUEBERRY PEACH COBBLER

Steps:

• Preheat your oven to 375°F and have an 8x11-inch baking pan ready.
• In a large bowl, stir together the peaches, blueberries, cornstarch, ¼ cup sugar, lemon juice, and ½ teaspoon cinnamon. Spread them in the bottom of the baking dish.
• In another large bowl, whisk together the flour, remaining ½ cup sugar, baking powder, remaining ½ teaspoon cinnamon, and salt.
• In a small bowl, mix together the milk beverage, oil, and vanilla extract. Add to the flour mixture and mix until just combined. Do not over-mix. Spread the mixture over the fruit. It's okay if it's uneven.
• Bake for 35 to 40 minutes, or until the fruit is bubbly and the topping is golden brown. Let cool slightly before serving.

VEGAN BLUEBERRY PEACH COBBLER

Steps:

• Preheat oven to 375°F and oil a 10" cast iron skillet or medium baking dish of choice.
• In a medium bowl, prepare the filling by combining the peaches blueberries, sugar cornstarch, lemon juice, vanilla extract, cinnamon and salt. Once everything is uniform, transfer the mixture to the cast iron skillet or baking dish of choice and evenly distribute. Set aside.
• In another medium bowl, use a standing mixer or a handheld mixer to cream together the butter and sugar until fluffy. Add in the remaining ingredients and mix until uniform.
• Add the dough on top of the filling and evenly distribute. Sprinkle the top with additional sugar. Using a spray bottle, party brush or even your hands, spritz a bit of water over top to moisten the sugar.
• Place into the oven and bake for 50-55 minutes, or until the top of cobbler is golden brown and a toothpick comes out clean.
• Cool and serve warm. We like it with a scoop of vegan vanilla ice cream.

VEGAN BLUEBERRY COBBLER

Steps:

• Combine dry ingredients, add milk and whisk until smooth.
• Pour into greased casserole dish and sprinkle with blueberries.
• Bake at 350 for 40 minutes.

VEGAN SOUTHERN PEACH COBBLER

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.

PEACH AND BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch glass baking dish.
• Pour peaches into the prepared dish, and sprinkle the blueberries over the peaches. In a bowl, whisk the flour, sugar, and baking powder until thoroughly combined. With a pastry cutter, cut the butter into the flour mixture to make a crumble, and spread the crumble mixture over the fruit.
• Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, 45 minutes to 1 hour. Allow to cool; filling will thicken as it cools.

VEGAN BLACKBERRY AND PEACH COBBLER

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.