Vegan Blueberry Peach Cobbler
 
Prep time
Cook time
Total time
 
This recipe is reprinted with permissions from Eating Vegan: A Plant-Based Cookbook for Beginners by Dianne Wenz. According to Dianne, this is a great "plan ahead" and "leftover friendly" recipe.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 6 servings
Ingredients
  • 4 peaches, peeled, pitted, and sliced
  • 3 cups blueberries
  • ¼ + ½ cup sugar, divided
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon, divided
  • 1¼ cups all-purpose flour
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup dairy-free milk beverage
  • ¼ cup oil
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat your oven to 375°F and have an 8x11-inch baking pan ready.
  2. 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.
  3. In another large bowl, whisk together the flour, remaining ½ cup sugar, baking powder, remaining ½ teaspoon cinnamon, and salt.
  4. 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.
  5. Bake for 35 to 40 minutes, or until the fruit is bubbly and the topping is golden brown. Let cool slightly before serving.
Notes
First-Timer Tip: Using frozen fruit makes this recipe so much easier. You’ll need a 16-ounce bag each of peaches and blueberries. It’s okay to bake with the fruit straight from the freezer. There’s no need to thaw it—it will heat up as the cobbler bakes.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-blueberry-peach-cobbler