Vegan Raspberry Peach Cobbler is an easy dessert recipe highlighting peaches and raspberries with a vegan version of my favorite fluffy cobbler topping!
I am 100% team pie, or at least anything that pairs crispy crunchy pastry with bubbly baked fruit. And this vegan cobbler totally fits the bill!
Bellingham Cookbook Club
I’m lucky to live by a local blogger and cookbook author, Samantha Shapiro of Little Ferraro Kitchen, I’ve had the pleasure of a few fun foodie meetups. Getting together to share blogging, photography and business tips is super convenient since we live so close. But it’s also awesome having someone who appreciates the joy of cooking and eating so nearby. From radio shows to cooking classes, it seems Sam is always up to something fun and foodilish!
Alll the way back in January Sam invited me to her monthly cookbook club. Since Sam’s house is literally a walk (or bike ride) down the street in my neighborhood I came packing wine and this fabulous Vegan Raspberry Peach Cobbler based on the recipe for Peachy Raspberry Cobbler from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week by Isa Chandra Moskowitz – and the January pick for Bellingham Cookbook Club‘s monthly mouthwatering meetup.
A delicious seasonal dessert – even in the off season!
Raspberry Peach Cobbler was a bit unexpected in the smack dab of winter, but since the original recipe calls for frozen fruit and berries you can enjoy it anytime! Now, 6 months later stone fruit and raspberries are both in season and this peach – melba – inspired dessert is the perfect way to use up all your fresh fruit!
How to substitute frozen fruit for fresh in cobbler?
To substitute frozen raspberries or peaches double the amount of flour in the filling and increase the baking time in step 1 by 5-10 minutes.
How to make a non-vegan Raspberry Peach Cobbler?
Take it from me (a non-vegan) this cobbler recipe is delicious regardless of your diet and nutritional choices!
I love the nuttiness coconut oil adds to baked goods. And the thickened almond milk is a great substitute for buttermilk! But feel free to substitute butter for the coconut oil and milk or cream for the almond milk. Or, buttermilk for the almond milk and vinegar.
How to Make Vegan Raspberry Peach Cobbler
It’s easy to make vegan Raspberry Peach Cobbler with this simple two step method.
- Bake fruit with sweetener and a bit of thickener until soft.
- Add dairy-free sweet biscuit topping and continue baking until browned and bubbly.
Vegan Raspberry Peach Cobbler Recipe
raspberry peach filling
- 3-4 large fresh peaches about 2 ½ cups
- 2 cups frozen raspberries
- 2 tablespoons fresh lemon juice
- ½ cup granulated sugar
- 2 tablespoons all purpose flour
- ½ teaspoon sea salt
vegan cobbler biscuit topping
- 3 tablespoons almond milk
- 2 teaspoons apple cider vinegar
- 1 ½ cups all purpose flour
- 3 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ⅛ teaspoon sea salt
- ¼ cup coconut oil + 2 tablespoons
- 1 tablespoon cinnamon sugar
- Preheat oven to 425 degrees Fahrenheit.
- Combine fresh and/or frozen fruit, lemon juice, sugar, flour and sea salt in an 8″ square baking dish. Cover with aluminum foil and bake in preheated oven until fruit is beginning to soften, about 20 minutes.
- Meanwhile, make the vegan cobbler topping.
Vegan Cobbler Topping
- Stir almond milk and vinegar together and allow to curdle slightly and thicken.
- Whisk flour, sugar baking powder and salt in a medium bowl. add coconut oil using cold fingers or pastry cutter cut in until chunky. Add thickened almond milk and stir until dough comes together.
- After 20 minutes remove foil and dollop biscuit dough evenly across the top. Sprinkle with remaining 2 tablespoons coconut oil and cinnamon sugar.
- Bake, uncovered, 20 minutes longer or until biscuit is browned and filling is bubbly.