This Vegan Peach Blackberry Cobbler is full of summer fruit and is topped with a simple biscuit topping. This is the perfect summertime dessert for a crowd.
Peaches are one of my all time favorite fruits. Its a tie between peaches and mangoes. And when peach season rolls around, I cannot get enough peaches. They are SO juicy and flavorful. And I LOVE the combination of peach and blackberry. So what better way to celebrate my favorite fruit than by making this Vegan Peach Blackberry Cobbler.
How to Cut Peaches for Vegan Peach Blackberry Cobbler
The most time consuming part of making this vegan peach blackberry cobbler is cutting the fruit. To make this part a little easier, first wait until the peaches are ripe.
Now you’ve got ripe peaches so lets cover a couple peach facts: There are two types of peaches: free stone and cling stone.
Cling stone are harder to deal with because the fruit clings to the sone, as the name suggests. In this case, the best way to cut the peaches would just be cutting the cheeks off, similar to how you’d cut an apple around the core.
Luckily, typically the peaches you find in the grocery store are free stone, which means you can cut them down the center like an avocado, twist the halves and pull the peach apart. And then, the stone should easily pull away from the other side because it is free from the flesh.
After the stones are removed, I like to cut each peach half in half. Then I cut each quarter into 5-6 slices. These are pretty thin slices. But, since I leave the skin on, the peaches for this vegan peach blackberry cobbler, I think thin slices make for a better eating experience.
This Vegan Peach Blackberry Cobbler can be adjusted to fit your favorite fruits. The peaches can be subbed for nectarines, and the back berries can be subbed for blueberries or strawberries. Or adjust the amounts to use less peaches and more blackberries or vise versa. Make this fruit cobbler exactly how you want!
How to Store Vegan Peach Blackberry Cobbler
If you are eating this Vegan Peach and Blackberry Cobbler on the same day its being baked, that great! But if you are making this ahead of time, store it in the refrigerator and heat it back up for 20 minutes at 350*.
You can also make assemble everything ahead of time, but don’t bake it until the day you’re planning on eating it. But I’d only do this method one day in advance.
Want More Fruit Recipes?
Vegan Peach Blackberry Cobbler
- Measuring Cups and Spoons
- Mixing Bowl
- Cast Iron Skillet
For the Fruit
- 5 Ripe Peaches, pits removed and sliced into 1/4 inch slices
- 1 6oz Container of Blackberries this is about 1 1/2 cups of berries
- 1/2 Cup Granulated Sugar
- 1 Tbsp Cornstarch
For the Biscuit Topping
- 2 Cups All Purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 3 Tbsp Granulated Sugar
- 1/2 tsp Kosher Salt 1/4 tsp if using fine grain salt
- 8 Tbsp Non Dairy Butter, cut into 1/4 inch cubes
- 1/2 Cup Milk
- 1 tsp Lemon Juice
- Turbinado Sugar for Sprinkling on Top Optional
- Preheat oven to 350* F. Lightly grease a 9-10 inch cast iron skillet with non dairy butter or coconut oil.
- Add the peaches, blackberries, sugar and cornstarch directly into the skillet. Toss to combine and set aside.
For the Biscuit Topping
- in a small bowl, combine non dairy milk and lemon juice. Set aside.
- In a bowl, combine flour, sugar, baking powder, baking soda, salt. Stir to combine.
- Add the cold cubed butter into the dry ingredients and cut the butter in with a pastry cutter, two forks or your hands until its the texture of coarse meal.
- Add the milk mixture and mix until everything is moist.
- Put the biscuit mixture all over the top of the fruit, distributing it as evenly as possible.
- Sprinkle the top with a little turbinado sugar (optional step).
- Bake in a 350* oven for 60-65 minutes or until the top is brown and the fruit mixture is nice and bubbly.
- Serve warm or room temp.