Gluten-Free Vegan Peach Cobbler

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summer peaches

My fruit and vegetable purchases tend to be lagging rather than leading indicators as I hang on to the last cherries, strawberries, or asparagus of the season. Here I’m at it again, enjoying every last juicy peach of summer instead of buying the first fresh pears that have started to appear at the farmer’s market. But really, can you blame me?

I’ve heavily adapted the Vanilla-Biscuit Summer Peach and Plum Cobbler recipe from Simple Bites into a vegan, gluten-free dessert without refined sugar. I’ve made this cobbler several times lately and it’s been appreciated every time. It’s good with peaches, good with nectarines, good enough for our exchange student to ask me to make it again (and I did). If you don’t need a gluten-free recipe you could use a mix of white and whole wheat pastry flour instead of the homemade GF mix I used. You could use a commercial GF mix, but for this recipe, avoid using one like Bob’s that contains garbanzo bean flour. The bean flavor would be too pronounced for a dessert like this. Pamela’s Gluten-Free baking mix works fine here but it does contain some dairy (buttermilk powder).

peach cobbler

Enjoy, and let me know how you like it in the comments below!

5.0 from 1 reviews

Peach Cobbler

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Author: Mary Saylor

Recipe type: dessert

Serves: 4

Ingredients

• For the peach layer:
• 4 cups pitted, sliced peaches
• ½ cup coconut sugar or other unrefined sugar
• 1 Tbsp. tapioca starch
• juice of ½ lemon
• Topping, dry ingredients:
• ¼ cup coconut sugar plus one Tbsp coconut sugar, divided (extra Tbsp. is to sprinkle on top)
• 1 cup gluten free baking mix OR
• ⅓ cup brown rice flour
• ⅓ cup white rice flour
• 1 Tbsp. tapioca flour (tapioca starch)
• 1 Tbsp. sweet white rice flour
• 2.5 Tbsp. almond meal
• pinch xanthan gum
• 1 tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt
• Topping, wet ingredients:
• 3 Tbsp. coconut oil (solid, refrigerate briefly if your room is too warm for the coconut oil to be solid)
• ¾ cup soy or other milk
• 2 tsp. vanilla

Instructions

1. Preheat oven to 350 F.
2. Place the sliced peaches in a small to medium glass baking dish.
3. Mix with sugar, tapioca starch, and lemon juice.
4. Mix dry ingredients for topping, including 3 Tbsps of sugar (reserving 1 Tbsp) in a medium sized mixing bowl.
5. Mix in coconut oil (hands work well)
6. Combine soy milk and vanilla, then stir into topping.
7. Spoon topping in dollops on top of peach mixture. It does not have to fully cover the peaches.
8. Sprinkle reserved sugar on top of the topping.
9. Bake 30 minutes (or longer) until the topping is golden brown and cooked all the way through. If, near the end of the baking time, the topping threatens to become too brown before it is done, cover the top with foil and continue to bake until done.

2.2.8

Tagged as: coconut sugar, peach