Vegan Peach Cobbler
A sweet peach filling with the best cobbler topping
Servings: 6 people
Calories: 386kcal
Equipment
- 8x8 baking dish
Ingredients
Peach Filling
- 2 pounds peaches peeled & sliced
- ½ cup coconut sugar
- 2 tbsp arrowroot
- 1 tbsp lemon juice
- 1 tsp cinnamon
Cobbler Topping
- 1 ½ cups cassava flour Otto's brand
- ½ cup arrowroot
- ⅓ cup coconut milk
- ¼ cup coconut sugar
- 1 ½ tsp baking powder
- ¼ tsp sea salt
- ¼ cup coconut oil
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 375 degrees F. Grease an 8x8 baking dish with coconut oil.
- Make the peach filling. In a medium-sized saucepan, combine the peaches, coconut sugar, arrowroot, lemon juice, and cinnamon. Cook over medium heat for 5-7 minutes. Then, transfer to the greased baking dish.
- Make the cobbler topping. Combine almond flour, arrowroot, baking powder, coconut sugar, and a pinch of sea salt.
- Add the solid chunks of coconut oil to the flour mixture until it becomes crumbly. Then, stir in the coconut milk and vanilla extract until a dough forms.
- Scoop up the dough in small handfuls, flatten with your hands, and lay it all over the peach filling.
- Bake for 30-40 minutes, or until the top is golden brown. Allow to cool for at least 10 minutes prior to serving.
Notes
Storage: This recipe can be stored in an airtight glass container for up to 5 days.
Nutrition: The nutrition for this recipe is an estimate, and the calorie count is not guaranteed.
Servings: This recipe should yield 6 servings.
If you choose to use frozen peaches, be sure that they are fully defrosted prior to using so that they don't hold onto extra moisture.
Nutrition
Serving: 1serving | Calories: 386kcal | Carbohydrates: 70g | Protein: 3g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 265mg | Potassium: 225mg | Fiber: 4g | Sugar: 27g | Vitamin A: 494IU | Vitamin C: 9mg | Calcium: 121mg | Iron: 3mg