this vegan peach and apple cobbler is incredibly easy to make; it requires just a few simple ingredients and the result is a delicious, comforting, crowd-pleasing dessert. It is a great go-to recipe for friends and family. But the best part? When you’re making this, your whole house will smell like sweet apples and cinnamon – dreamy!
we recommend serving this dish with some custard, a scoop of vanilla ice cream or even a drizzle of oat cream – and it tastes just as good cold as it does fresh out the oven. Enjoy!
FOR THE FILLING
- 4 apples, peeled and cut into large chunks (we used pink lady apples)
- 1 tin of peaches (drained)
- 1 tbsp vegan margarine
- 4 tbsp golden caster sugar
- 1 tsp vanilla essence
- 1-2 tsp cinnamon (or to taste)
- pinch of grated nutmeg (or to taste)
FOR THE COBBLER
- 1 cup self-raising flour*
- 1 cup golden caster sugar
- 1 cup soya or other dairy-free milk
- 1 tsp vanilla essence
- 1 tsp salt
FOR THE CRUMBLE TOPPING
- 1/4 cup vegan margarine, melted
- 1/3 cup oats*
- 1/3 cup plain flour*
- 1/3 cup golden caster sugar
NOTES
*to make this recipe gluten-free, substitute the flour for gluten-free flour and add a small pinch of xanthan gum. Use certified gluten-free oats.
METHOD
- Preheat the oven to 180C fan.
- In a large pan, combine the filling ingredients until the margarine has melted and all the sugar has dissolved. Stir over a low heat for a further 2 minutes before transferring to your baking dish. We recommend using a lasagne-style dish about 13″x9″.
- Using a mixing bowl, whisk the cobbler ingredients together until you have a smooth, fairly thin cake batter. Pour evenly over the fruit and set aside while you make the crumble topping.
- Mix the melted margarine with the oats, plain flour and sugar. Sprinkle evenly over the cobbler and bake in the oven for 40-50 minutes. The crumble topping should turn golden brown and the cobbler should be cooked but still cakey and moist.
