(vegan!) Raspberry Peach Cobbler

Vegan Raspberry Peach Cobbler is an easy dessert recipe highlighting peaches and raspberries with a vegan version of my favorite fluffy cobbler topping!

Course Dessert

Cuisine American

Keyword dairy free, eating seasonally, peach, peach cobbler, pies and tarts, raspberries, vegan

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings

Calories 266kcal

Author Tristin Rieken

Ingredients

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

US Customary - Metric

Instructions

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.

Nutrition