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Brown Sugar Peach Blueberry Cobbler

A vegan cobbler made with fresh peaches and blueberries and coconut oil instead of butter. Easy to make and delicious served warm with a big scoop of vanilla ice cream!
Course Cobbler, Dairy Free, Dessert, Vegan
Keyword peach blueberry cobbler
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 246cal
Author Monique of AmbitiousKitchen.com

Ingredients

  • 4-5 medium slightly firm peaches, peeled, pitted and thickly sliced (you should get around 4-5 cups)
  • 1/4 cup brown sugar (or coconut sugar)
  • 1 cup fresh blueberries
  • 1 cup all-purpose flour or whole wheat pastry flour
  • 1/3 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 1/3 cup melted coconut oil
  • 3/4 cup Almond Breeze Unsweetened Vanilla Almond Coconut Milk
  • 1 teaspoon vanilla
  • For topping:
  • extra blueberries
  • 1 tablespoon coconut sugar
  • 1/4 teaspoon cinnamon

Instructions

  • Preheat oven to 375 degrees F. Grease 9x9 inch pan or 2 quart baking dish with nonstick cooking spray.
  • Add peaches and 1/4 cup brown sugar to medium saucepan and place over medium-high heat. Bring brown sugar and peaches to a boil, this should only take about 5 minutes. Immediately remove from heat and fold in blueberries. Pour into prepared baking pan.
  • In medium bowl, whisk together flour, 1/3 cup brown sugar, baking powder, salt, and cinnamon. Pour in melted coconut oil, milk and vanilla; stir until well combined and batter is no longer lumpy. 
  • Pour evenly over fruit and evenly spread out with a spatula. If desired, you can sprinkle a few extra blueberries on top to get a lovely looking cobbler.
  • Combine cinnamon and sugar and and sprinkle all over the top of the cobbler. Bake for 35-45 minutes or until fruit is bubbly and top is slightly golden brown. Serve warm with ice cream or frozen yogurt!

Notes

Instead of coconut oil, you can use butter.
Feel free to mix up the fruit - instead of blueberries, try raspberries or strawberries!
I have made this recipe even lighter with 1/4 cup coconut oil and 1/4 cup brown sugar - it's still very good!

Nutrition

Serving: 1serving | Calories: 246cal | Carbohydrates: 38g | Protein: 2.6g | Fat: 10g | Fiber: 2.4g | Sugar: 24g
Monique of AmbitiousKitchen.com