Gluten-free Vegan Peach Cobbler Recipe – 30 Seconds Recipe: This peach cobbler is easy to make, vegan, and gluten-free. It has a sweet and sour peach sauce and golden brown, flaky biscuits. There are only 10 easy things you need.
Gluten-free Vegan Peach Cobbler Recipe – 30 Seconds Recipe
PEACH FILLING
- 4 cups thinly sliced fresh peaches, cut into 1/2-inch slices (see notes if using frozen peaches 5-6 medium peaches yield ~4 cups or 640 g)
- 2 Tbsp arrowroot starch (or sub cornstarch)
- 1/3 cup cane sugar (or coconut sugar)
- 1 – 1 ½ tsp ground cinnamon
COBBLER TOPPING
- 3/4 cup almond flour (or sub finely ground cashews or another nut or seed flour)
- 3/4 cup potato starch (or sub all-purpose GF flour blend, but biscuits will be slightly more gummy)
- 1/4 cup cane sugar (or sub coconut sugar, but the biscuits will be brown)
- 1/2 tsp sea salt
- 1 tsp baking powder
- 3 Tbsp solid* refined coconut oil (or sub chilled butter)
- 1/4 cup cold water or dairy-free milk
FOR SERVINGÂ optional
- Vegan Vanilla Ice Cream
- Coconut Whipped Cream
Instructions
Preheat the oven to 400 degrees F (200 C) and set out an 8 x 8-inch (or slightly larger) ceramic or glass baking dish.
If using fresh peaches, skip to the next step. If using frozen peaches, defrost them and drain off any excess liquid.
Add the sliced peaches to a large saucepan and cook over medium heat for 3-5 minutes, stirring frequently, until the peaches start to release liquid. Reduce the heat to medium-low and add the arrowroot (or cornstarch), sugar, and cinnamon. Stir and cook for another 5-7 minutes, stirring frequently, until the peaches are tender and the liquid is very thick and saucy. Transfer the peach mixture to the 8×8-inch baking dish and set aside.
In a large mixing bowl, combine the almond flour, potato starch, sugar, salt, and baking powder. Whisk to combine.
Add coconut oil to dry ingredients and use a pastry cutter, fork, or clean hands to cut the oil into the flour until well combined and it resembles the texture of wet sand.
Add the cold water or dairy-free milk and stir to combine into a wet dough. It should be a little crumbly but moldable with your hands. If looking too crumbly, add more almond milk; if too wet, add more almond flour or potato starch.
Then using a small or medium cookie scoop or spoon (~1 ½ Tbsp // avoid using a larger scoop or the biscuits may be doughy in the center), top the peach layer with clumps of the cobbler dough. For best biscuit texture, DO NOT press down on biscuits. They should look rustic!
Place a baking sheet in the oven on the bottom rack to catch any spillover from the peaches (there shouldn’t be any, but just in case!). Then place the cobbler on the middle rack and bake for 30-40 minutes. The fruit should be bubbling and the cobbler biscuits golden brown. Let cool for at least 10 minutes before serving to help the fruit thicken.
Serve warm with vegan vanilla ice cream or coconut whipped cream (optional). Store cooled leftovers covered in the refrigerator for up to 4 days. Biscuit dough can be frozen for up to 1 month before baking and added when ready to bake.
Notes
Nutrition (1 of 8 servings)
- Serving:Â 1Â serving
- Calories:Â 276
- Carbohydrates:Â 45.3Â g
- Protein:Â 3.5Â g
- Fat:Â 10.7Â g
- Saturated Fat:Â 4.6Â g
- Polyunsaturated Fat:Â 1.4Â g
- Monounsaturated Fat:Â 3.8Â g
- Trans Fat:Â 0Â g
- Cholesterol:Â 0Â mg
- Sodium:Â 208Â mg
- Potassium:Â 372Â mg
- Fiber:Â 3.5Â g
- Sugar:Â 27.3Â g
- Vitamin A:Â 492Â IU
- Vitamin C:Â 9.9Â mg
- Calcium:Â 75Â mg
- Iron:Â 0.8Â mg
