Perfectly golden biscuit-like topping over sweet, juicy peaches. With a big scoop of vanilla ice cream, this gluten free vegan peach cobbler is a summertime MUST!
Are you a peach dessert fan too? I know as soon as I see fresh peaches in the produce section, all I want is peach cobbler, peach pie or homemade peach ice cream. The natural sweetness that comes from fresh peaches is so divine. I just can’t get enough of their deliciousness!
While scrolling through my blog, I realized that I haven’t shared a classic peach cobbler recipe on here. I couldn’t believe it! It’s one of my top favorite summer desserts {other than cherry pie}. The buttery, biscuit-like topping, paired with the sweetest, juiciest peach filling. It’s such a delightful combination and can only be made when fresh peaches are in season.
Once I picked up my first bag of ripe peaches from the grocery store, I knew exactly what I was going to make! Gluten, dairy and egg free peach cobbler. I wanted a soft, sweet drop biscuit topping that would pair beautifully with the peaches. On the first try, I got the exact texture I was looking for. Baked to golden brown perfection, the topping is oh so light and fluffy. I also added a touch of cinnamon because for me, cinnamon is a must in peach cobbler.
The true star of this gluten free vegan peach cobbler is the peaches. They have such an amazing natural sweetness to them. The peach filling gets cooked slightly and thickened before being baked in the cobbler. The peaches end up having a lovely soft and silky texture. When you put sweet peaches and a drop biscuit topping together, you get my kind of rustic dessert.
You can’t have gluten free vegan peach cobbler without a scoop of your favorite dairy free vanilla ice cream on top. It takes this summertime dessert to a whole other level!
- 5 cups peeled and sliced fresh peaches {about 6-7 peaches}
- 1/2 cup cane sugar
- 1/3 cup water
- 1 tablespoon cornstarch
- 1 1/4 cup Sarah’s gluten free flour blend
- 1/2 cup sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup almond milk or oat milk
- 1 tablespoon white vinegar
- 1/3 cup dairy free butter, melted
- dairy free vanilla ice cream
- Preheat oven to 375 degrees.
- In medium saucepan, add peeled and sliced peaches, 1/2 cup sugar, water and cornstarch. Stir to coat peaches.
- Cook peach mixture over medium-low heat, stirring often. Once mixture starts to bubble, continue to stir until peaches become slightly soft and sauce thickens, 2-3 minutes.
- Pour peach filling into 8x8-inch baking dish. Set aside while you make cobbler topping.
- Stir together flour, sugar, baking powder, cinnamon and salt. Mix almond milk and vinegar together in small bowl. Add to flour mixture, along with dairy free melted butter. Stir just until dough comes together.
- Place scoops of dough on top of peach filling. Gently spread to mostly cover peach filling.
- Bake cobbler 30-35 minutes, until bubbly and golden brown on top.
- Place peach cobbler on cooling rack to cool slightly. Serve warm with a scoop of your favorite dairy free ice cream.
- If not eating peach cobbler same day, cover and store in refrigerator. Remove from refrigerator one hour before serving to come to room temperature.
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