Mom’s Three Step Vegan Peach Cobbler

Posted on August 21, 2010


Mom's Peach Cobbler (and what's left from the basket of fresh Alabama peaches she brought with her)

One of the many perks of my Mom visiting is that we get to veganize delicious dishes from my childhood.  This peach cobbler is similar to what we refer to in the south as a dump cake.  You do not mix everything together to bake, but better yet, everything is just “dumped” into the dish on top of each other then baked.

Mom’s Three Step Vegan Peach Cobbler

  • 6 Tablespoons Earth Balance Buttery Spread, Melted
  • ½ Cup All-Purpose Flour
  • ½ Cup Organic Sugar, plus 1 Tbsp optional for crust
  • ½ Cup Almond Milk (or Rice or Soy Milk)
  • ¼ Teaspoon Nutmeg
  • 1 Teaspoon Baking Powder
  • 6 Ripe Peaches, peeled and sliced

Set aside melted butter in 1 quart baking dish.  Mix next 5 ingredients together in a separate bowl.  Pour over butter, but do not stir.  Add sliced peaches and any juice over mixture, again not stirring.  Place baking dish on cookie sheet.  Bake at 375˚ for 30-40 minutes until crust is browned.  Lightly sprinkle sugar over crust last 5 minutes if desired.