Vegan Cornmeal Peach Cobbler

This Vegan Cornmeal Peach Cobbler is a classic peach cobbler with a vegan cornmeal biscuit topping. Bursting with summer vibes, serve at summer parties for a crowd-pleasing dessert.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 264

Author Elizabeth

Ingredients

Peach Filling

8 Medium Peaches peeled, halved, and sliced into chunks
3 Tablespoons Arrowroot Powder or Cornstarch
⅓ Cup Maple Syrup or agave or white sugar
2 Tablespoons Lemon Juice
1 Tablespoon Vanilla Extract
½ Teaspoon Cinnamon
¼ Teaspoon Nutmeg
¼ Teaspoon Salt

Biscuit Topping

1 Cup All Purpose Flour can sub gluten-free AP
⅔ Cup Cornmeal
⅔ Cup Organic White Sugar
2 Teaspoons Baking Powder
¼ Teaspoon Salt
½ Cup (1 Stick) Cold Vegan Butter cut into cubes
½ Cup Non-Dairy Milk

Sugar Topping

1 Tablespoon Turbinado Cane Sugar

Instructions

Preheat the oven to 350°F.
In a large bowl mix together the filling ingredients. Set aside.
In a second large bowl, whisk the flour, cornmeal, sugar, baking powder, and salt. Add the butter and use your hands to mix together, pressing the butter between your fingers until all the butter is broken down and the mixture has the texture of wet sand. Add the milk and stir until the biscuit just comes together.
Pour the peach mixture into a 9x9" baking pan. Top with spoonfuls of the topping mixture. I like to flatten them slightly before placing them down. Sprinkle with the turbinado sugar.
Bake for 45-50 minutes, until the top of the crust is firm to the touch.
Let cool at least 15 minutes before serving. I like to cool on the counter then chill before serving to allow the cornstarch to fully set and keep the cobbler more intact. Serve with vegan ice cream!

Notes

Make it WFPB

This is my 'classic' vegan cornmeal biscuit recipe. If you're looking for a WFPB biscuit option, head to my blueberry cobbler post use ¾ cup of cornmeal, plus 1 ¼ cups of oat flour.

You can also make regular cornbread batter and spoon it on the top. Head to my WFPB cornbread post and make a half batch. Pour on top of the peach mixture and bake as normal.

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