Peach and Cherry Cobbler
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It might be fall but our sunny summer days continue and we are still seeing luscious peaches in our supermarkets so we all can continue making beautiful fruity desserts! This Peach & Cherry Cobbler is bubbling with juicy goodness, and the best part? It’s totally dairy-free! Think golden, crispy edges with soft, gooey fruit in every bite. Perfect for a backyard BBQ or a cozy night in.
Equipment
- 9x13 baking dish
- medium-sized mixing bowl
- Large Pot
Ingredients
- 4 med 4 medium peaches or nectarines, peeled and sliced (come out to about 2 cups sliced peaches) Note: If peaches and cherries are not in season you can use frozen, the outcome will still be delicious!
- 2 cups cherries pitted
- 1 tsp lemon juice
- ½ cup vegan butter
- 1 cup flour
- 2 cups organic sugar divided
- 1 cup milk (we use soy milk, but any milk is fine)
- 1 tsp baking powder
Instructions
- Preheat the oven to 350°F and melt butter in a 9x13 baking dish in the oven for approximately 5-10 minutes until butter is melted.½ cup vegan butter
- In a medium-sized mixing bowl, combine the dry ingredients: flour, sugar, and baking powder and mix well.1 cup flour, 2 cups organic sugar, 1 tsp baking powder
- Wash and slice peaches and toss with a teaspoon of lemon juice to prevent browning. Remove pits from cherries and set aside in a separate bowl.4 med 4 medium peaches or nectarines, peeled and sliced (come out to about 2 cups sliced peaches), 1 tsp lemon juice, 2 cups cherries
- Add milk to dry ingredients and gently hand mix together, do not overmix.1 cup milk
- Take the baking dish with melted butter out of the oven and spoon batter evenly into the baking dish and set aside. Adjust the oven to 375°F.
- Using a large pot on medium high heat, add sliced peaches, remaining cup of sugar and gently stir until sugar is melted, approximately 1 minute. (Note, sometimes I only use half the amount of sugar in this step just to reduce my sugar intake.)
- Next, gently fold in the cherries. Then, spoon the fruit mixture over the batter. The batter should begin to puff up around the fruit.
- Bake at 375°F for 40-45 minutes.
- Let cool for 5-10 minutes, serve warm with your favorite vegan ice cream.
More About This Recipe
Note: If peaches and cherries are not in season you can use frozen, the outcome will still be delicious!
Bonus: Peaches are packed with antioxidants and vitamin C, which are great for supporting healthy skin and collagen production—something we all need a little more of as we age, especially women over 50!
Serve it warm with a scoop of your favorite vegan ice cream!
Tried this recipe?Let us know how it was!