Vegan Blackberry And Peach Cobbler Recipe

Indulge in this irresistible Vegan Blackberry Peach Cobbler! Bursting with juicy blackberries and sweet peaches, this easy-to-make cobbler features a buttery, crumbly topping that's simply divine. A perfect summer dessert, or anytime treat, this recipe is easily customizable to your favorite fruit combinations. Get ready for rave reviews!

Prep Time 15 mins
Cook Time 50 mins
Calories 296.7 kcal
Protein 8g
Rating 5.0 (1 Reviews)
Vegan Blackberry And Peach Cobbler

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegan Blackberry And Peach Cobbler

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How to Make Vegan Blackberry And Peach Cobbler

  1. Preheat your oven to 400°F (200°C).
  2. In a 9x13 inch glass baking dish, gently toss together 4 cups of fresh blackberries, 3 cups of fresh peach slices, and 1/2 cup granulated sugar.
  3. Loosely cover the baking dish with aluminum foil.
  4. Bake for 20 minutes.
  5. While the fruit bakes, prepare the cobbler topping.
  6. In a medium bowl, whisk together 1/2 cup unsweetened almond milk, 1/4 cup vegetable oil, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract. Set aside.
  7. In a large bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup whole wheat flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Whisk until well combined.
  8. Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.
  9. After 20 minutes of baking, remove the foil from the baking dish.
  10. Drop spoonfuls of the cobbler topping evenly over the fruit filling.
  11. Return the baking dish to the oven and bake for another 15-20 minutes, or until the topping is golden brown and the fruit is bubbling.
  12. Let the cobbler cool for at least 10 minutes before serving. Enjoy warm with a scoop of vegan vanilla ice cream (optional).

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

144g

Fat

4g

Carbs

18g

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