I might be one of those rare vegans who is not crazy about fruit. Sure, I love fruit here and there, but it’s not something I crave on a daily basis.

The exception is peaches during summer. I can’t think of a more succulent, delicious, and flavorful fruit to bite into. Peaches will go in my salads (with ripe and juicy heirloom tomatoes, yum!), on flatbreads, in pound cakes, my smoothies, and of course… in desserts!

A decadent peach cobbler is one of the highlights of summer and the best part about it is that it’s so easy and quick to make!

Some tips for how to make the best peach cobbler:

Fresh peaches are absolutely the way to go when you’re making a cobbler. That said, if you want, you can slice up fresh peaches and freeze them and make peach cobbler any time of year if you wish.

I would not use canned peaches in this recipe, as they are too soft and will turn to mush in the oven.

If your peaches are firm, you’ll be able to peel them with a vegetable peeler. If they are too soft and ripe to withstand the pressure of a peeler, you’ll need to blanch and shock them before peeling.

Cut a small cross on the flesh of each peach with a pairing knife, throw them in a pot of boiling water for one minute and then immediately transfer them into a bowl of ice water to stop from cooking. The skin will

To prevent your biscuit topping from getting soggy, add a tablespoon of cornstarch to the peaches, which will help soak up some of the liquid and create a creamier texture.

Balance out the sweetness of the peaches and sugar in the recipe with a little fresh lemon juice. This makes the dessert refreshing and not cloying.

Wine Pairing Recommendation

A lightly sparkling Moscato is a perfect compliment to desserts with peaches. I like the Nivole Moscato d’Asti from Michele Chiarlo. Its delicate and aromatic character supports the peach cobbler, letting it be the star. The peach and apricot flavors in the wine mimic that of the dessert and the slight fizz is a nice palate cleanser.

A dry Riesling with great minerality is also wonderful with a peach cobbler. The crisp acidity cuts through the sugar in the dessert and makes for a very refreshing combination. Rieslings also often have peach flavors. One of my favorite Rieslings of all time is from Keller in Rheinessen Germany.

This producer is known for making wines of excellent complexity, weight and structure and some refer to them as the “Montrachets” of Germany.
Their 2020 Trocken is stunning – bone dry with plenty of stone fruit and minerality.

Otherwise, a South African Chenin Blanc or an Austrian Pinot Gris would work beautifully with this dessert as well.

All is set for a wonderful late summer dessert – pop that cork and get in the kitchen! 🙂

Best Ever Peach Cobbler

For the filling:

3 lbs (1.5 kilos) fresh peaches, peeled and cut into 1-inch chunks
⅓ cup (70 grams) dark brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
Pinch of salt
1 tablespoon fresh lemon juice
1 teaspoon vanilla paste or extract

For the biscuit topping:

½ cup (125 ml) non-dairy milk
1 tablespoon lemon juice
1 ½ cups (180 grams) all-purpose flour
½ cup (100 grams) light brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick (113 grams) unsalted butter, cold and diced

Optional topping:
2 tablespoons granulated sugar
½ teaspoon ground cinnamon

To make the filling:

Preheat the oven to 350 ℉ (175℃).

Lightly grease a 9X13-inch (23×33 cm) baking pan with vegan butter.

To make the filling:

Combine all the ingredients in a large bowl and pour it into the prepared pan.

Bake in the oven for about 10 minutes and then remove from the oven and keep warm. Keep the oven on.

Create ‘buttermilk’ by combining the milk and lemon juice in a small bowl and let sit for a few minutes until it starts to curdle.

Meanwhile, add the flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk together. Cut in the cold, diced butter using a pastry cutter, until the mixture resembles coarse pea-sized crumbs.

Add the buttermilk and using a wooden spoon, work it in until you have a slightly sticky dough.

Assemble the cobbler:

Place dobs of the batter over the warm peaches.

Brush the top with a little non-dairy milk and sprinkle with the optional cinnamon-sugar topping.

Bake in the oven for about 40-45 minutes until the biscuit topping is golden brown and the filling bubbles around the edges.

Place on a wire rack to cool for a few minutes before serving warm with a big scoop of vegan vanilla ice cream or whipped cream!

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