Can I use frozen peaches?

Absolutely! Add frozen peaches straight from the freezer without thawing them and increase the bake time by 5 minutes. If you allow the peaches to thaw, they will release too much liquid and make the cornbread soggy.

Can I use canned peaches?

It’s not recommended, but if it’s your only option, you can. You can, but drain them very well and pat them dry first. Canned peaches are already soft and sweet, so consider reducing the topping sugar to about 2 tablespoons.

If I don't have cast iron, can I use a different pan?

Yes, you can use a 9x9” or a 2-quart baking dish instead. While you won’t get the crispy edges that you would from cast iron, your cobbler will still bake up great!

Do I need to peel the peaches?

Nope! As the peaches bake, the skins will soften. They will also add a bit of color and texture to the finished dessert. The skins soften as they bake, adding color and a little texture.

Can I use a different plant milk?

You certainly can. We prefer soy milk because of the protein content, but if you have an allergy or preference for any other plant milk, by all means use it as a 1:1 replacement; just make sure it’s unsweetened!

Vegan Peach Cornbread Cobbler

Name: Vegan Peach Cornbread Cobbler
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1/4 cup (1/2 stick) vegan butter; 3/4 cup (144g) granulated sugar; 1/2 cup (60g) all-purpose flour; 1/2 cup (80g) fine yellow cornmeal; 2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup soy milk; 1 teaspoon vanilla extract; 1/4 cup (48g) granulated sugar; 1 teaspoon lemon zest; 1 tablespoon (8g) cornstarch; 1/4 teaspoon cinnamon; 3 cups sliced peaches (about 3 to 4 medium, cut into 1/2-inch slices)

Description

This Vegan Peach Cornbread Cobbler is the sweet summer dessert you didn’t know you needed. It bakes in a cast-iron skillet, with golden cornbread and sweet, perfectly spiced peaches on top. Requiring just 10 minutes of active time, this dessert tastes best fresh out of the oven, topped with a heaping scoop of vegan vanilla ice cream.

Ingredients

For the cornbread batter:

1/4 cup (1/2 stick) vegan butter
3/4 cup (144g) granulated sugar
1/2 cup (60g) all-purpose flour
1/2 cup (80g) fine yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup soy milk
1 teaspoon vanilla extract

For the peach topping:

1/4 cup (48g) granulated sugar
1 teaspoon lemon zest
1 tablespoon (8g) cornstarch
1/4 teaspoon cinnamon
3 cups sliced peaches (about 3 to 4 medium, cut into 1/2-inch slices)

Instructions

Preheat. Preheat your oven to 350°F.
Melt the butter. Add the butter to a 10-inch cast iron skillet or similar baking dish and melt it in the oven while it preheats.
Whisk the dry ingredients. In a medium bowl, whisk together the sugar, flour, cornmeal, baking powder, and salt until evenly combined.
Mix in the wet ingredients. Stir in the soy milk and vanilla until the batter is smooth with no dry pockets remaining.
Make the peach topping. Rub the lemon zest into the sugar with your fingertips until fragrant, then mix in the cornstarch and cinnamon. Toss in the peaches until evenly coated, then distribute the peaches evenly over the batter without stirring.
Pour the batter. Carefully remove the hot skillet from the oven and pour the batter directly over the melted butter. Do not stir or mix.
Bake. Bake for 50 to 60 minutes, or until the cornbread is deeply golden and the peaches are fork-tender and bubbling at the edges.
Cool and serve. Let cool for 10 minutes, then serve warm with vegan vanilla ice cream.

Notes

Frozen peaches: Use them directly from the freezer without thawing. Simply increase the baking time by 5 minutes.
Cornmeal: We recommend fine or medium-grind cornmeal. Coarse cornmeal will make your batter too gritty.
Pan options: A 9×9-inch baking dish or 2-quart ceramic dish works in place of cast iron, but follow the butter melting instructions the same way with whatever dish you use.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.
Reheating: Warm individual servings in the microwave for 30 to 45 seconds, or reheat the full pan at 325°F for about 15 minutes until heated through. The cornbread softens slightly after storing, which is normal.

Prep Time: 10 Minutes
Cook Time: 50 Minutes
Category: Dessert
Method: Baking
Cuisine: American