Vegan Strawberry and Peach Cobbler

A few years ago I used to live in Georgia where peaches were everywhere. I remember driving down country roads and seeing signs for fresh peaches or peach salsa. While I lived in Georgia, I ate a lot of peaches. I’d often bake with them, put them in smoothies, or add them to my fruit salad. Since moving to Missouri, peaches aren’t something I don’t eat often. But while I was cruising through the produce section, I spotted some peaches on sale. I grabbed a few and tried to think of what I could make with them. I decided to bake a peach cobbler since it’d be easy, but to shake things up, I added some strawberries since they were also on sale. So instead of a regular peach cobbler, I made a vegan strawberry and peach cobbler instead.

These two summer fruits joined forces to create a delicious summer-themed dessert. When baked together, the flavor of each becomes concentrated. And they create something your tastebuds will love. This vegan strawberry and peach cobbler is a simple dish that you can throw together if you need a quick dessert. But don’t forget to add a scoop of or two of ice cream to up that summertime vibe.

Vegan Strawberry and Peach Cobbler

Ingredients

Filling:

• 1 pint of strawberries, quartered
• 4 peeled and sliced peaches
• 3/4 cups of sugar
• 1/4 teaspoon cinnamon
• pinch of nutmeg
• 1 tablespoon of lemon juice
• 2 teaspoons cornstarch

Topping: 

• 1 cup of all-purpose flour
• 1/4 granulated sugar
• 1/4 brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon of salt
•  1/3 cup of non-dairy butter
• 1/4 cup of hot water

Instructions: 

1. Preheat the oven to 425 degrees F, then in a large bowl, combine peaches, strawberries, sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Coat heavenly, and pour into a 2-quart baking dish. Bake in preheated for 10 minutes.
2. While the cobbler filling is in the oven make the topping. In a large bowl, combine flour, both sugars, baking powder, salt, and non-dairy butter. Then blend using a fork, harns, or pastry blender until coarse. Next, stir in water until combined.
3. Remove cobbler filling from the oven, and drop spoonfuls of topping over it. Lastly, place it in bake in the oven and bake for about 30 minutes or until the topping is golden.

Notes: 

• If you don’t have fresh strawberries and peaches. You can use frozen instead, just thaw before baking.
• Store covered in the fridge for two to three days, or in the freezer for six to eight months.
• Get the print-friendly version here.

Related post: Peanut Butter Swirl Vegan Brownies

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