Happy National Peach Cobbler Day!

I always thought peach cobbler was a sort of pie, but no. It's more a sort of baked fresh peach dish that happens to have a simple crust. I'm intrigued - and peach season is coming! In just another month or so the Farmer's Markets around town will be full of them, and I can't wait to try this recipe on them. It seems to require only the most minute changes to be vegan, as noted:


  • 1/2 cup unsalted {vegan} butter
  • 1 cup all-purpose flour
  • 2 cups {vegan} sugar, divided
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 cup {vegan} milk
  • 4 cups fresh peach slices
  • 1 tablespoon lemon juice
  • Ground cinnamon or nutmeg (optional)
  • {I would also add a small amount of vanilla extract, because I always do.} 


  1. Melt butter in a 13- x 9-inch baking dish.
  2. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
  3. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
  4. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

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