Vegan Peach Cobbler

3 cups peeled sliced or diced peaches 4 large peaches ¼ cup Lakanto Monkfruit Sweetener or regular sugar 1 tbs.

Vegan peach cobbler. Add the maple syrup and lemon juice and mix well. Drop heaping spoonfuls of the topping mixture on top of the peaches. Dollop across the surface of the peach filling until evenly covered.

Sweet summer peaches play a starring role in this homey old-fashioned vegan peach cobbler that tastes best when served warm. Simply substitute thawed frozen peaches. That version had more of a biscuit topping this one is mix between a pie crust and a pillowy dough.

Remove from oven and allow to cool for at least 10 minutes before serving. While the peaches cook preheat your oven and place some vegan butter into a baking dish. How To Make Vegan Peach Cobbler You will find full instructions and measurements in the recipe card at the bottom of the post.

Its truly the best vegan peach cobbler. The two ingredients that make this vegan peach cobbler recipe as written not Top 8 Allergy Friendly are the flour and almond milk. Enjoy with you favorite vegan ice cream or whipped cream.

Start by mixing your dry ingredients flour sugar baking powder and salt. Preheat the oven to 350 degrees F. Serve the vegan peach cobbler warm with a scoop of vegan vanilla ice cream.

No fresh peaches on hand. Bake in the preheated oven until the tops of the biscuits are lightly browned 40 to 45 minutes. Mix room-temperature vegan butter and sugar together until smooth stir in plant milk and vanilla.