Ingredients
Scale
- 6 ripe peaches (about 900 g), peeled and sliced 🍑
- 75 g granulated sugar (for peaches) 🍚
- 1 tbsp lemon juice 🍋
- 2 tsp cornstarch 🌽
- 1 tsp ground cinnamon 🌿
- 120 g all-purpose flour 🌾
- 50 g brown sugar 🍯
- 1 tbsp baking powder 🧁
- 1/4 tsp salt 🧂
- 60 g vegan butter, melted 🧈
- 180 ml unsweetened almond milk (or other plant milk) 🥛
- 1 tsp vanilla extract 🌱
- Optional: 1 tbsp maple syrup for drizzling 🍁
- Optional: coarse sugar for sprinkling 🍬
Instructions
- Preheat the oven to 190°C (375°F). Grease a 22×22 cm (9×9 in) baking dish with a little vegan butter or oil.
- In a large bowl, combine the sliced peaches, 75 g granulated sugar, lemon juice, cornstarch and cinnamon. Toss gently to coat and let sit for 10–15 minutes so the peaches release their juices.
- While the peaches macerate, make the cobbler batter: in another bowl whisk together the flour, 50 g brown sugar, baking powder and salt.
- Add the melted vegan butter, almond milk and vanilla to the dry ingredients. Stir until just combined — do not overmix; the batter should be thick but pourable.
- Transfer the peach mixture (with any juices) into the prepared baking dish and spread evenly.
- Drop spoonfuls of the batter over the peaches in rough dollops, covering as much surface as you can. The batter will spread while baking.
- If using, drizzle maple syrup over the top and sprinkle a little coarse sugar for extra crunch.
- Bake for 35–40 minutes, until the topping is golden brown and the filling is bubbling around the edges.
- Remove from the oven and let cool for 10 minutes to set. Serve warm on its own or with vegan ice cream or whipped coconut cream.
- Store leftovers covered in the fridge for up to 3 days and reheat before serving.