Vegan Peach Cobbler

I noticed that the past few posts have been all meals and savoury type foods, so I decided to switch it up today and add this amazing vegan peach cobbler for those last straggling peaches from the summer. I recently found an article that explains the difference between crumble, cobbler, crisp, and other fruit/pie related desserts, but basically, cobblers have a biscuit top that resembles cobble stones (hence the name). This vegan peach cobbler is summery sweet with fluffy biscuits on top, you wouldn’t even notice that it’s vegan. Although let’s be honest, just because it’s a VEGAN peach cobbler doesn’t mean it’s easy on the hips, it just means that it’s plant-based extra delicious.

But speaking of hips, it’s been about 4 months since I started exercising regularly and transitioning towards a vegan diet (although I’m still a sucker for dairy). My progress: I’ve lost about 5 lbs, but I’ve gained a TON of muscle. My pants still fit about the same because even though I’m losing weight, I’m building a lot of leg muscle, but my shirts are definitely looser, especially in the ta-ta area.

Unfortunately, lady lumps are mostly fat, so naturally me losing fat means the hoo-has get smaller. It’s a sad day. But hey, all for health right? Smaller girlies means that exercising is a little less full of painful bouncing (ladies, you know what I’m talking about). Also, for funny comics about boob problems, see the other comics by RamPaige (Busty Girl Comics)

In the meantime, enjoy this vegan peach cobbler =P I just wish summer fruits and vegetables would continue while the fall weather is here, but alas, I full embrace sweater weather and chilly times because that means it’s squash season!!!

As I mentioned before, I’ll be leaving for Brazil tomorrow to present at a conference (translation-related) and I have 2 other posts lined up for while I’m away. One of the posts will be a little snippets of my trip, taken from my point-and-shoot camera (I’m not bringing my DSLR).

If any of you are from Brazil or have ever been there, I’ll be in Sao Paulo and Florianopolis so if you have any travel suggestions and/or food suggestions, I’m all ears! I have a feeling it might be a little difficult to be vegetarian there, but I’ll just eat tons of fruits and veggies if I can’t find much veg food =P

Print Recipe

Vegan Peach Cobbler

Recipe adapted from Whole Foods Market

Cook Time50 minutes mins

Total Time50 minutes mins

Cuisine: Vegan

Servings: 6 servings

Author: Lisa Le

Ingredients

• - 4 lbs peaches about 10-12, peeled (score an X, blanch for about 1 minute, place in ice bath, and peel), pitted, and cut into thick slices.
• - 1/2 cup + 1/4 cup sugar divided
• - 1 Tbsp + 1 tsp cornstarch
• - 1 tsp vanilla extract
• - 1/2 tsp salt
• - 1/2 tsp ground cinnamon
• - 2/3 cup almond milk
• - 1 tsp vinegar
• - 1/2 cup Earth Balance vegan butter, chilled, + 3 tbsp, melted
• - 2 cups all purpose flour
• - 2 tsp baking powder
• - 1/4 turbinado sugar for sprinkling

Instructions

• Preheat oven to 350F.
• Mix the peaches, 1/2 cup sugar, 1 Tbsp + 1 tsp cornstarch, 1 tsp vanilla extract, 1/2 tsp salt, 1/2 tsp ground cinnamon and place either in a skillet or a greased baking pan.
• In a separate bowl, mix almond milk and vinegar and let sit.
• To make the biscuits topping, in a food processor (or with a pastry knife), process the chilled 1/2 cup of Earth Balance, 2 cups AP flour, 2 tsp baking powder until the butter is in pea-sized bits.
• Add the almond milk/vinegar mixture and mix until a rough dough is formed.
• Shape the dough into rough, flattened circles, and place over the peaches until all the dough is used up.
• Using a pastry brush, coat the biscuits in the 3 tbsp of melted butter, and sprinkle turbinado sugar on top.
• Bake for about 50 minutes, until the biscuits are golden and the peaches are bubbling.
• Remove from oven and serve with a scoop of vanilla ice cream (soy or coconut based).
• If you're baking in the skillet, be sure to either serve it all immediately, or transfer the cobbler to another container. Do not store in the skillet.

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