Trust me when I say this super easy, vegan (& tasty!) peach cobbler is a winning recipe. If you haven’t noticed a running theme in my food-related posts on Instagram lately, I’m on a bit of a diet. Unfortunately I have some sort of food intolerance that’s been giving me strife for a while. In a bid to figure out what it is, I’ve cut out all gluten & dairy so I’m basically eating Paleo when there’s meat involved & vegan when there’s not! But never fear, this peach cobbler is delicious, relatively good for you & even won over the likes of the Bossman! I made it for him for Father’s Day dinner & he loved (even when he knew it was vegan!).
What you’ll need:
6 peaches, skinned & sliced
1 Tbsp lemon juice
1 Tbsp vanilla extract
3 Tbsp arrowroot powder
1 & 1/2 cups almond meal
1/4 cup vegetable oil
1/4 cup honey
For the vanilla-coconut granita:
1 400ml can, coconut milk (store overnight in the fridge before making)
1 cup almond milk
3 Tbsp vanilla extract
1 Tbsp caster sugar
The first thing you want to do is start your vanilla-coconut granita as that will take a good few hours to freeze. Scrape the fatty layer of coconut milk off (don’t get rid of it, this is what you’ll be using – you can get rid of the rest if you want). Then whisk all ingredients together until the sugar has well & truly dissolved then every half an hour pull it out of the freezer & whisk it until it freezes solid.
Preheat the oven to 180 degrees Celsius. Skin & slice your peaches into relatively even, bite-sized pieces & put them in a large bowl. Pour over the lemon juice, vanilla & arrowroot & give it a mix to combine.
The arrowroot will help to thicken up the sauce in between the peaches so it’s gooey, sweet & delicious!
Next, mix up the topping! For this vegan peach cobbler, we can’t use any eggs or dairy (& for the paleo part we can’t use anything with gluten) so this is where we get creative! Mix up the almond meal, vegetable oil & honey until it resembles a bit of a sticky yet still crumbly dough.
Pour the peach mixture into a baking dish – I like to use clear ones for fruit cobblers, that way you can check how they’re cooking much easier! Then crumble the dough over the top. It doesn’t have to be neat but make sure the coverage is even!
Bake the peach cobbler until the fruit is bubbling & the top is browned nicely. You can try cooking it covered for around 35 minutes & then uncovered for the remaining 10. The top will crisp up beautifully & the peaches will be gooey, sweet & warm! Pull your vanilla-coconut granita out of the freezer & serve it all straight away!