Every summer while growing up I would stay at my grandparent’s farm. They had the most incredible little peach tree and this peach cobbler brought me right back to the days where we had cobbler every evening on the back porch. Warmed with a big dollop of vanilla ice cream while we watched the lightening bugs and braved the mosquito bites.
Now that I’m living in Colorado, I have access to the beautiful fresh palisade peaches all throughout August and September. Besides eating them whole so fast that I can barely get them washed, my favorite thing is to get them into a cobbler asap and get transported back to those lazy summer evenings on the farm.
This recipe is adapted from a cobbler recipe in King Arthur’s Sift magazine, one of my all time favorite publications. It pairs so perfect with ice cream, the cobbler has just enough tartness to really play off the sweetness in the cream. My favorite ice cream with the peaches is the SoDelicious Salted Caramel. Oh yum.
If you decided not to eat this cobbler recipe with ice cream, add an additional 50g of sugar to the peaches. And it may be time to reevaluate your life decisions about how you eat cobbler!
I love the idea of this peach cobbler to end a wonderful evening with your favorite people served family-style. Warm and covered in scoops of ice cream and ready to be devoured. This is best right out of the oven but will still be great for breakfast if you let it hang around that long.
The cobbler batter is delicious and I keep it about the consistency of pancake batter so it can melt into the peaches. If you would like it to be more of a dumpling consistency, just add half of the buttermilk instead of the full amount.
I recently have discovered Ripple’s Half & Half and it’s performed so well in a couple of different recipes. It doesn’t have a lot of nutty or beany or coconuty (the vegan three amigos that so many things taste like!) but it a nice sweet cream that lets the main flavors shine! I really loved it in my salted caramel sauce as well.
Watch the video below for a step by step tutorial on getting this peach cobbler made and on your table!
- 6-7 medium Fresh Ripe Peaches
- 50 g (¼ cup) Sugar, double if serving w/o ice cream
- 1 tsp Cinnamon
- 1 tbsp Cornstarch
- ½ cup Plant-Based Milk, I use unsweetened almond
- 1 tsp Vinegar
- 120 g (1 cup) Whole Wheat Pastry Flour
- 60 g (½ cup) All-Purpose Flour
- 50 g Sugar
- 2 tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Salt
- ½ tsp Cinnamon
- ¼ cup Very Soft Butter, I use Miyoko's
- ½ cup Plant-Based Cream, I use Ripple Half & Half
- ½ tsp Vanilla
- 2 tbsp Raw or Sanding Sugar
- Preheat oven to 375F. Slice peaches into 16 slices for each peach and place slices in a mixing bowl. Add sugar, cinnamon and cornstarch. Stir well and set aside.
- In a small bowl or measuring cup, whisk together milk and vinegar and set aside. *To make a thicker and more "spoonlike" batter, only use ¼ cup milk instead of the full amount.
- In a mixing bowl,, combine all dry ingredients (flour, sugar, baking powder, baking soda, salt and cinnamon) and whisk well.
- Make a well in the center of the dry ingredients to pour the liquids into. In the well, add the milk and vinegar and the butter, cream and vanilla. Stir well and whisk if needed to remove any clumps.
- Place your peach slices into an 8×10 baking pan or a 8" cast iron skillet. Spoon the batter on top of the peaches, then sprinkle the batter with the sanding sugar.
- Bake for 30-35 minute or until the crust is golden brown and the peach mixture is bubbling. Let cool just enough to eat and serve with vanilla or caramel ice cream.