Peach Cobbler

Ingredients:

  • 4 cups peaches (sliced and peeled)
  • 1 1/2 cups sugar
  • 1/2 cup water
  • 1/2 cup vegan butter
  • 1 1/2 cups flour
  • 1 1/2 cups soy or almond milk

Directions:

  • Preheat oven to 350 degrees.
  • In a saucepan, combine peaches, 1/2 cup sugar, and water. Mix well and bring to a boil. Simmer for 10 minutes. Remove from pan.
  • In a saucepan, melt vegan butter, 1 cup sugar, flour, and soy/almond milk.
  • Pour mixture into 3-quart baking dish. Spoon fruit on top. Sprinkle cinnamon on top.
  • Bake for 35 to 40 minutes. (Batter will rise to top during baking).
  • Serve warm with your favorite soy ice cream!

29 Responses to “Peach Cobbler”

  1. Jess March 27, 2013 at 9:38 PM #

    I’m making this right now and am SO excited. I’m using frozen peaches, I’m sure it will turn out great. Thanks for the recipe!

  2. Valerie April 7, 2013 at 12:35 PM #

    Ok I have learned something here , you will have to use Self Rising flour in this recipe.

    • loretta May 19, 2013 at 9:12 PM #

      agghh! i know! fail!

  3. Georgia Peach May 5, 2013 at 12:50 PM #

    Uh oh, sugar isn’t vegan. Suitable substitutes include: molasses(I don’t like the way it tastes in some recipes), rice syrup, barley malt syrup and agave nectar. Otherwise that looks so GOOD. I’m craving some Peach cobbler right now. Only few people can make it right. I’m a G.R.I.T.S. also, who is vegetarian, going vegan. Glad I found your site :).

    • hannaharlow May 17, 2013 at 12:48 AM #

      There are many vegan sugars Georgia Peach.
      Unbleached cane sugar is vegan, and you can get sugar that specifically says vegan on it that isn’t bleached using a process involving bone char.
      Try someplace like whole foods or any good health food store.

      You can certainly use sweeteners like maple syrup or agave in many recipes, but trust me, as a 12 year vegan, sometimes you don’t want to add extra liquid to sweeten, or you end up with a MESS.

    • Melissa July 30, 2013 at 9:36 PM #

      Actually sugar can be vegan as long as it is unprocessed, such as organic, raw, or succant…

      • Karen August 4, 2013 at 5:49 PM #

        I use Sugar In the Raw.

    • Vicki Williams August 4, 2013 at 4:25 AM #

      You can purchase vegan sugar at places like Whole Foods. Like a lot of vegan items, it’s a bit expensive.

      • Karen August 4, 2013 at 5:51 PM #

        Trader Joe’s carries a lot of Vegan items and their prices are great!!

    • Lori V Fisher August 8, 2013 at 1:08 AM #

      Yes, sugar can be vegan. Cane sugar usually isn’t vegan as it’s run through bone char, most beet sugar is safe for vegans

  4. Megan August 17, 2013 at 1:45 AM #

    Sugar is vegan. The processing sometimes isn’t. Organic sugar is vegan.

    And I didn’t catch the self-rising flour thing in the comments, so I am currently ruining all the peaches I bought today. Annoyed.

    • Amy August 19, 2013 at 4:56 AM #

      I just figured this out too :( Grr…will it still taste alright do you think? It just looks kind of funny. I have never even heard of self rising flour.

      • Tiffany September 11, 2013 at 4:15 AM #

        something you can do if you don’t have self rising flour on hand, it works in most recipes, (I haven’t found one that it does not work in) add a little bit of baking powder to the flour, and sift (about a 1/2 teaspoon or so per cup of flour usually does the trick).

  5. Vicki Williams August 19, 2013 at 5:19 AM #

    The things I cook or bake NEVER come out looking like the picture in the magazine or the cookbook! I figure I can give you something that looks good OR something that tastes good, but you probably won’t get both from me. Most people will vote for “tastes good” over “looks good”. I know that presentation is important, but unless you’re cooking or baking for a party or company or something, I wouldn’t worry too much about how something looks.

  6. Kathleen August 20, 2013 at 1:12 AM #

    Very disappointed in this recipe. The batter did not rise at all. It was not until after I cooked it that I reviewed the comments and saw other people saying one needs to use self rising flour. I have made this using peaches picked fresh off a tree planted last year for one of my daughters. It still is very tasty, but the batter portion is mush. This is more like a bread pudding than a cobbler. Presumably it would’ve turned out fine if baking powder and then used along with the regular flour.

  7. Eddard9 August 23, 2013 at 5:08 AM #

    Sorry, even with self-rising flour this is the lousiest cobbler recipe I’ve ever tried. The batter was gooey and undercooked even after 45 minutes. Too much water. I’ll still eat this myself, but I was going to take it to work, now I have to scramble for something else….

  8. Kailey August 24, 2013 at 3:44 AM #

    The dough didn’t cook! Was I not supposed to put the water with the peaches on the crust? Or was I supposed to cool the crust separately?

  9. ssdcolumbus August 25, 2013 at 6:56 PM #

    To make all purpose flour into self-rising flour add 1 1/2 tsp. baking powder and 1/2 tsp. salt to each level cup.

  10. JOY August 26, 2013 at 12:28 AM #

    N place of self rising flour just use waffle/pancake flour…it works!

  11. A Marti September 4, 2013 at 10:38 PM #

    I think the problem may be that the dough mixture should have been spooned on top of the fruit instead of the other way around. I also added more flour (in addition to using “self-rising” flour– all purpose + baking powder + salt) and that made it “almost” baked. I think it would have actually baked if I put it on top instead of on the bottom.

  12. Vicki Williams September 4, 2013 at 11:41 PM #

    Do any of you find it odd, like I do, that The Southern Vegan has not retested and rewritten the Peach Cobbler recipe after all of the comments posted about it?

    • Dollie September 8, 2013 at 1:15 AM #

      Yes. Sorry, as a popular fellow blogger I think the writer has a responsibility to provide recipes that have been tested and proven true. Did the writer post this before actually making it? Upon realizing the error it should have been removed and not reposted until it was corrected. It’s just bad form because people (like me) are still making this recipe because it ranks on the top of Google.

      • Overblown much January 11, 2014 at 5:38 AM #

        Lol! It’s not THAT big of a deal! Cut her some slack people. Things be gettin heated.

  13. Ellen Francis September 23, 2013 at 11:04 PM #

    This looked so divine that I had to use it in my article called, “Go For It: Bog Box Fruits+Veggies & 8 Great Recipes to Use Them All Up!” Can’t wait to make this peach cobbler with the case of peached I picked up at Costco! Check it out……http://veganamericanprincess.com/go-for-it-veggies-in-bulk-at-costco-8-recipes-to-use-them-all-up/

    • Kylie September 25, 2013 at 11:31 PM #

      Funny–I found this recipe searching for something to do with our big box of Costco peaches that are starting to go… less than perfect.

  14. Tom October 6, 2013 at 8:17 PM #

    I, too, am now hacked off as I just made this and then read the comments about using self rising flour. I am an experienced enough baker that I can probably find a way to fix it, BUT, the blog author should have fixed this in the recipe, especially after all these comments. I will NEVER come to to this blog again.

  15. Megan January 11, 2014 at 10:51 PM #

    Lemme guess, you’re the author? Friend of the author? I take it YOU didn’t waste a pretty expensive pile of peaches. Jeez. Even recipes get idiot trolls.

  16. K.T. May 11, 2014 at 12:03 AM #

    This is the worst thing I have ever made! This recipe should be removed….DO NOT MAKE THIS UNLESS YOU WANT HOT MUSH!! So angry that I didn’t read the comments before making this. What a waste of time and food!

  17. Katherine June 29, 2014 at 5:40 AM #

    I tried this recipe with a few modifications, and it was amazing. I did not add water to the fruit mixture – my peaches were super juicy and didn’t need extra liquid. I also threw in some blueberries and omitted the soy milk from the crust so that it resembled pie crust more than batter. The batter did not rise, but it didn’t need to. Because the crust stayed on the bottom of the baking dish, it wound up being on top when I transferred the cobbler to a serving dish.

    I served the cobbler at a birthday party for a mix of vegans and non vegans along side a definitely non-vegan german chocolate cake from a local bakery. My guests – including the non-vegans – raved about the cobbler and declared it better than the german chocolate cake. Bottom line – with a few tweaks – this recipe makes a delicious peach cobbler.

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