Vegan, Gluten-Free Peach Cobbler
Fresh Northwest peaches are here, and they are sublime. Eat this very fragile fruit-of-the-moment every way you can. Scatter fresh peach slices over whole grain toast smeared with ricotta, add blackberries and drizzle with honey. Grill peach halves and serve with chicken. Try a Peach Caprese: sliced peaches play well with tomatoes, mozzarella and ribbons of fresh basil. Freeze peach slices then blend with yogurt for an easy, home made frozen dessert. Or bake this Vegan, Gluten-Free Fresh Peach Cobbler, full of better-for-you ingredients, plus no refined sugar and plenty of fiber.
You can use frozen, or even canned, drained peaches in this recipe, but when the peaches are as delectable as they are right this minute, why would you? I used coconut milk in this recipe, but any kind of alternative milk that you like will work here. The batter is very thick and stiff, almost like cookie dough consistency. If it’s too dry, you may need to add a little more milk to get it to hold together.
While you’re enjoying all that farm stand fruit, remember to wash it well. Gently rub all produce under cold running water to thoroughly clean it. Here today – gone tomorrow. Enjoy that juice dripping down your chin while you can.
Vegan, Gluten-Free Fresh Peach Cobbler
- 4 heaping cups fresh peaches, sliced
- 1/2 cup water
- 1/2 cup coconut sugar
- 1 teaspoon cinnamon
- 1/2 cup vegan butter, plus more for greasing dish
- 1/4 cup alternative milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup oats
- 1 cup gluten-free flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
For crumble topping:
- 1 Tablespoon melted vegan butter, or coconut oil
- 2 Tablespoons maple syrup
- 1 Tablespoon coconut sugar
- 2 Tablespoons gluten-free flour
- 1/4 cup oats
Preheat oven to 325º F. In a large pot, combine all ingredients for peach filling. Cook over medium heat, stirring gently until peaches are evenly coated and sugar dissolves. Bring to a light boil, then reduce heat and simmer for 10 minutes.
Lightly coat sides of an 11” x 7” casserole dish with vegan butter, then add 1/2 cup vegan butter to a Pyrex liquid measuring cup. Cover and microwave on 30% power setting until melted, about 1 minute. Pour melted butter into the bottom of casserole dish, tilting to evenly coat the bottom. Measure alternative milk, maple syrup and vanilla extract into liquid measuring cup and stir together. In a small bowl, combine oats, gluten-free flour, baking powder, salt and cinnamon; stir to mix. Pour liquid ingredients into bowl and stir until combined. Transfer batter to casserole dish and use clean hands to lightly press and spread batter from edge to edge. Use a slotted spoon to remove peaches from syrup, layering them evenly over batter. Pour syrup over all. Transfer to oven and cook for 15 minutes.
While cobbler is baking, combine all ingredients for crumble in a small bowl, mixing well. Remove cobbler from oven and sprinkle crumble on top. Rotate cobbler and return to oven. Cook 15 minutes. Remove from oven and let cool 15 minutes before slicing.
– adapted from recipe by Sashah Handal, Well+Good