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The Easiest and Most Scrumptious Vegan Peach Cobbler You Can Make

June 28, 2019 by Lauren Waterman Leave a Comment


30 minute vegan dessert - 10 to prep, 20 to bake. This peach cobbler is the taste of summer.

30 minute vegan dessert – 10 to prep, 20 to bake. This peach cobbler is the taste of summer.

It’s summmmmmerrrrrrr, which means an abundance of fresh fruits and veggies. Berry season is wrapping up (peep my recipe for banana blueberry scones though if you’re looking for a way to use some of those big juicy late season bloobs) and now the stonefruits are coming in with a bang. I’m talking peaches, cherries, apricots, and plums. It’s my goal to scoop up all these little babies from farmers markets and make yummy eats with each one before summer is over.


peaches dusted in sugar, flour, spices, and lemon juice before mixing

peaches dusted in sugar, flour, spices, and lemon juice before mixing

First on the list are the queen peaches. I scooped up about 10 white peaches from the market and stared at them on my counter for a whole day before I decided what I wanted to do with them. It’s so hard to choose when you have the most perfect fuzzy fruties full of potential and goodness at your disposal. Grilled? A jam? I mean, I can always buy 75 more peaches and make buckets of jam, right?


peaches

So I went with the quintessential summer time treat: cobbler. Do you guys have the love affair with cobbler that I do? It can be a fancy little guilty pleasure that you eat with a spoon on a velvet couch with a glass of sauvignon blanc (me), or a indulgent breakfast that you eat right out of the pan over the sink (me again), or even a fun holiday treat that wows your family around the campfire on the Fourth of July (me if there’s any left next week – spoiler alert – it’s already gone).

This is super easy because you need only the pan you’re baking it in and a small bowl to mix the crumble.

For this recipe, you will need:

  • Peaches (white or yellow will do) – in the fall you can even sub apples

  • Flour (any kind, even gluten free or almond flour works well here)- works to absorb the peach juice

  • Oatmeal – for the crumble topping

  • White and brown sugar

  • Vegan butter – holds the crumble topping together

  • Lemon – to minimize some of the sweetness

  • Cinnamon, nutmeg, salt – for added flavor

    How to Make a Vegan Peach Crumble

So here goes: Slice up ten peaches and toss into your 9×9 baking pan. You don’t even need to grease it. Grab 1/4 cup of white sugar and 1/4 cup of brown sugar – sprinkle half of each on your peaches in the baking dish and set aside the other half for your crumble topping. Add in your nutmeg, salt, and cinnamon. Slice a lemon in half, and squeeze in your juice, making sure that you don’t get any seeds into your pan. Finally, take half of your flour (1/4 cup) and sprinkle over your peaches. Toss with a rubber spatula to make sure the coating covers all of the peaches in the dish.


vegan peach cobbler


brown sugar on peaches


adding sugar to peaches

The Crumble Topping

Next, on to the crumble! In a smaller bowl, melt your vegan butter – I love Earth Balance and Mykonos Creamery because they’re both amazing. Like so amazing that all of my non-vegan friends and even my in-laws choose it over dairy butter. Heyo, small victory! So melt this, and add in your oatmeal, water, other half of the flour, remaining sugars, and stir until you get a thick oatmeal consistency goop. Plop this on your peaches, spread out evenly, and bake. I even did mine in the toaster oven because it’s 90 degrees outside and the thought of firing up my big ole kitchen oven had me feeling like the Heat Miser. Bake for 20 minutes at 400. I also did another 5 minutes at 450 just to get a good crisp on the topping.

Serving Suggestions

I used vegan Soy Creamy vanilla ice cream from Trader Joe’s to top it and slivers of fresh basil or mint from the garden. Ugh, heaven on a plate.


Please join our Facebook Group: New Vegan Recipes and Advice Community to ask questions about vegan recipes, lifestyle, personal products, restaurants in your area etc. It’s a forum and support group full of other plant-based food bloggers and seasoned vegans who would love to help you o your journey! Also follow along on Instagram if you are looking for more inspiration!

Vegan brown butter sage garlic cream fusilli pasta || I’ve been seeing a lot of pasta Sundays going around the Internet lately, so I decided to join in! we spent the day working on house projects and gardening, then finished with some yummy food on the grill, which I will add to my stories now. I’m going to leave you with this 🔥 pasta from earlier in the week that was a total hit in my house. 
Here is an easy dinner that is a sure fire way to get in all of your veggies, and takes less than 30 minutes from start to finish. I’ve included the recipe below in case you want to hit save so you have it on hand for later.
1/2 cup onion, diced
6 to 10 clothes of garlic, diced
2 tablespoons olive oil (read below for oil free option)
1 tbsp dried sage
2 tablespoons vegan butter (I used @earthbalance)
1/2 cup red bell peppers, diced finally
3/4 cup baby button mushrooms, have
1/2 cup broccoli, diced finally
1 cup kale, shredded
1/4 cup frozen peas 
1/4 cup sun-dried tomatoes, diced finally
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup nutritional yeast or vegan mozzarella
🔷 Begin boiling water in large pot. Be sure to add a pinch of salt to the water- this is for flavor and also keeps your pasta from sticking together.
🔷Once water reaches a boil, add pasta. Dice onions, garlic, and sauté with sage over medium heat in a large pan for 5 minutes. If you are oil free, you can sauté in veggie stock or aquafaba. 🔷 Add in butter at this stage, and diced mushrooms and peppers.
🔷 Add and sun-dried tomatoes, broccoli, kale, and peas, as well as spices.
🔷When pasta is finished cooking, drain all of the water except for 1/2 cup.
🔷Add 1/2 cup starchy water along with pasta to the large pan with veggies in it. 🔷Add in nutritional yeast or mozzarella at this point and stir until the sauce thickens. 🔷 I topped mine with hot pepper flakes and parsley, but you can also top with more cheese, pinenuts, fresh tomatoes, etc. We also used beyond sausage or protein, but this pasta would be awesome with white beans, chickpeas, or tempeh. Simply cook them in the pot along with all of the veggies to absorb that flavor. Let me know if you try this!

Homemade veggie burgers with red pepper jam and crispy Brussels sprouts || Who doesn’t love a black bean sweet potato burger? These had a great texture and held together perfectly on the grill. I topped them with vegan feta, red onions, collard greens, vegan mayo, and a red pepper jam that I made by boiling down some older looking red peppers, adding a pinch of sugar and @kartago_harissa. ✨I am including the recipe for the burgers below in case anybody would like to click save to have on hand for later.
▫️2 cups roasted sweet potatoes
▫️1 1/4 cup cooked rice
▫️1/2 cup black beans, drained
▫️1 cup roasted cauliflower
▫️1 cup roasted eggplant
▫️1/2 cup peas
▫️1/2 cups corn kernels
▫️1 cup walnuts
▫️1 teaspoon liquid aminos or soy sauce
▫️3/4 teaspoon salt
▫️1/3 teaspoon pepper
▫️1 teaspoon paprika
▫️1 tablespoon flax seeds
▫️1 tablespoon garlic powder
roast the eggplant, cauliflower, chopped sweet potatoes on a baking sheet at 400° for 30 minutes. I used leftover rice from takeout, but you can boil rice and use that if you’d like. Toss all ingredients into a food processor or blender, then form into patties and bake at 350° for 25 minutes in the oven or on the grill. 
For the brussels sprouts the recipe is: ▫️about 15 brussels sprouts cut in half
▫️2 teaspoons olive oil
▫️1/2 teaspoon salt
▫️1/2 teaspoon pepper
▫️1/4 teaspoon crushed red peppers
▫️1/4 teaspoon oregano
▫️1/2 teaspoon garlic powder
▫️1 teaspoon onion powder
▫️1 teaspoon brown sugar
Toss in olive oil and spices, then pan crisp or roast in the oven for 20 minutes at 400°.

20 minute healthy sweet potato cookies || Happy Fridaaaaaay!! Eat some cookies y’all, they’re good for you 😘 Link for the #recipea is in the bio.

Sun-dried tomato, cucumber, and chickpea picnic salad || Everyone keeps asking what they should bring to barbecues this summer, and I think this might be your answer. This is a super simple salad to rustle up, doesn’t spoil in the heat, and tastes delicious. I’m including the recipe in case you want to click save to have it on hand next time you’re headed to a cookout. 
2 cups cooked Farro (or rice, orzo, quinoa, couscous, etc.)
2 cups cooked white beans
1 cup artichoke hearts, halved
1/3 cup onion, diced
1 cup sun-dried tomatoes, diced
2 cups cucumbers, diced
1 cup celery, diced
1 cup spinach, chopped
1/2 teaspoon pepper
1 teaspoon salt
2 tablespoons white vinegar
1 1/2 teaspoons garlic
1 teaspoon oregano
I will have more step-by-step directions up on the blog tomorrow! Does this salad seem like something you would be interested in? What kinds of summer barbecue foods would you like recipes for? Enjoy your grilling!

Homemade sourdough with almond butter, Maca powder, kiwi, strawberry, and hemp seeds || So I think I missed toast Tuesday, but honestly every day is toast Tuesday in my house because I’ve been on a serious sourdough kick. If you check out my website, I have a ton of awesome bread recipes, but no sourdough recipes yet because I’m relatively new to the game. But honestly I’m in love. One of my friends dropped off a sourdough starter during quarantine, and there’s been no looking back since. I topped this toast with some almond butter I had mixed with @shopkarenberrios Maca powder. If you guys aren’t familiar with Maca, it’s a delicious Peruvian super food full of health benefits. It’s rich in antioxidants, and is a great source of protein, minerals, amino acids and is great for energy support, and has a rich nutty flavor.

Skinny sip tea with forget-me-not, hibiscus, Jasmine, rose, rosemary, and lemon|| Are you guys team tea? I remember having tea at my grandma’s house throughout my childhood, iced in the summer and hot in the winter, so it always carries a special memory for me. I love perusing tea shops on vacations and bringing home exotic flavors of loose leaf to remember the trip. @essencesiptea was so kind to let me try their incredible teas. This Skinny Sip tea clears toxins, reduces fluid retention, alleviates indigestion, reduces bloating, and targets existing fats. It uses traditional Chinese medicine principles and balances with natural herbs to nourish and cleanse your digestive system. Plus it is gorgeous to look at, which you know I’m all about. It tastes floral and delicate, and I am in love. If you’d like to try this tea, you can use my code chickpea_and_herb10 for 10% off your first order. #takeasip

Vegan chickpea ‘tuna’ on homemade potato bread, #recipea on the blog now || Such an easy, protein filled lunch, that’s even kid approved! Check the link in my bio to see how to make this meal. We had a great weekend celebrating Father’s Day. We drove to the mountains to visit my family, and saw some of my girlfriends from high school Friday night. We then went on a really great hike with the family on Saturday and did a bunch of grilling, because how else do you please dads? Then yesterday we saw my husband’s family and picked lots of fresh blueberries. Any suggestions for what I should do with them? How were your weekends, what did you do to celebrate?

Grilled apricot and okra kale salad with blackberries || Happy summer solstice! To celebrate, some of my foodie friends and I have gotten together and created some gorgeous summer dishes for you to feast your eyes on. Follow the hashtag #plantbasedsolstice to see more inspired summer meals that really celebrate the season! For this dish, I picked kale fresh from the garden, and then grilled apricots, okra, and corn with the husk on (let me know if you would like a tutorial on this!). I then added fresh blackberries, fresh red onion, vegan ricotta cheese, celery, kale sprouts, and avocado. I topped it with homemade seitan for protein and drizzled the whole thing with a vinaigrette made from olive oil, oat milk, poppyseeds, maple syrup, and garlic. This was such a fresh and fun meal, and I could eat it again and again. What are your favorite summer dishes?

Yield: 6

Author: Lauren Waterman, Chickpea & Herb
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Vegan Peach Cobbler

Vegan Peach Cobbler

30 minute vegan dessert – 10 to prep, 20 to bake. This peach cobbler is the taste of summer.
Prep time: 10 MCook time: 20 MTotal time: 30 M

Ingredients:

  • 10 White Peaches
  • 1/2 cup flour
  • 3/4 cup oatmeal
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 cup melted vegan butter
  • 1/4 cup water
  • 1 lemon, juiced
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt

Instructions:

  1. Slice ten peaches in half and remove the pits.
  2. Place in an ungreased 9×9 baking pan.
  3. Sprinkle half of the white and brown sugar on the peaches in the baking dish and set aside the other half for your crumble topping.
  4. Add in nutmeg, salt, and cinnamon.
  5. Slice a lemon in half, and squeeze the juice into the pan, making sure that you don’t get any seeds into your pan.
  6. Finally, take half of your flour and sprinkle over your peaches. Toss with a rubber spatula to make sure the coating covers all of the peaches in the dish.
  7. In a smaller bowl, melt your vegan butter. Use a microwave for 20 seconds on high or melt in a saucepan. 
  8. After it is melted, add in your oatmeal, water, other half of the flour, remaining sugars, and stir until you get a thick oatmeal consistency goop.
  9. Plop this on your peaches, spread out evenly, and bake for 20-25 minutes at 400°.
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Filed Under: Desserts Tagged With: basil, dessert, ice cream, oatmeal, peach, stonefruit, summer, vegan, vegan cobbler, vegan dessert, vegan peach cobbler

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