Mama's Gluten-Free Vegan Country Cobbler

Even though we’re moving into the Fall season of spices and sweaters, it’s still cobbler season. This recipe can easily be used with any fruit you want, whether it’s blackberries and peaches or apples or cherries in the colder months.

Summer in South Carolina means peach season. Because of frost, peach season was later than usual, so August has been the month of peaches. I have been making peach cobbler, peach salsa, peach simple syrup, the list goes on. I wanted to combine two of my favorite flavors and make a peach basil cobbler.

This recipe was my mother’s and I have adapted it to be gluten-free and vegan. I love this recipe because it’s so easy to assemble. It’s still on the original recipe card in my mom’s hard writing.

Preheat the oven to 375.

You cut up your fruit and pour the ½ - ¾ cup of sugar on it to let the fruit “sweat” while you mix the batter. At this moment I also cut up the basil and added to the mixture as well to the flavors could marinate together.

In a bowl, blend together the vegan butter and sugar. For vegan butter, I like to use Earth Balance. Once blended, add the non-dairy milk and vanilla to the mixture. For non-dairy milk, you can use oat or almond. If using oat milk, make sure it's gluten free. I use Califia. I know that some people can have issues with oat milk. If oat milk has bothered you in the past, you can use almond milk, it just won't be nut free.

For the vanilla, make sure it's gluten-free. A lot of imitation vanilla has gluten in it. I really like Magnolia-Star. It's pure vanilla extract, non-gmo, and made with Madagascar vanilla beans.

In a separate bowl, sift together the flour and baking powder. Add the salt and cinnamon to the dry mixture. Once combined, add to the wet mixture until it becomes one batter with no clumps in it.

Take your casserole dish and rub the surface down with vegan butter to make it non-stick. If you want a crispier cobbler, use a long shallow dish. A glass Pyrex works great. For a more traditional crust to fruit ratio I would use a 10 x 6 inch dish casserole dish.

Once the pan is ready, pour all the batter into the bottom of the dish. This seems counter intuitive, but trust me, you pour all the batter in. Then, pour the fruit mixture on top of the batter.

Once in the oven, the batter will rise above the fruit, making a crust for the cobbler.

This recipe is super versatile and can be used with any fruit you want, and without the basil for a more traditional cobbler. When Spring/Summer hits I will be making it with blackberries and blueberries.

Mama's Gluten-Free Vegan Country Cobbler

Easy Gluten-Free Vegan Cobbler

• 1/2 cup Vegan Butter (Earth Balance)

• 1 cup sugar

• 1 cup Gluten-Free 1 to 1 Flour Mix (King Arthur)

• 1 1/2 tsp Baking Powder

• 1 tsp salt

• 2 tsp cinnamon

• 1/2 cup non-dairy milk (Almond unsweetened)

• 1 tsp vanilla extract

• 1/2-3/4 cup sugar (For Fruit)

• 2 cup fruit of choice (For peaches or apples you need about 3)

1. Preheat the oven to 375 degrees

2. Grease your baking dish by rubbing the vegan butter on the surface of the dish

3. Cut up fruit into bit-sized pieces. Place in bowl, cover with sugar. Set aside.

4. Combine vegan butter & sugar together. Once well mixed, add the non-dairy milk & vanilla.

5. In a separate bowl, sift together the flour & baking powder. Once sifted, add salt and cinnamon.

6. Add wet mixture to dry mix. Mix until a smooth batter.

7. Pour the batter on the bottom of the baking dish.

8. Pour the fruit on top of the batter.

9. Place in the oven for 30-40 min or until the crust is your desired crispiness.

10. If you like a crispy crust you can sprinkle some brown sugar on top of the crust for the last 10 minutes of baking.

If adding basil, take 1/2 cup of basil leaves whole, then cut them. For fruits like peaches or apples you need about 3 - 4 cut up. I usually cut up 3 and then measure the cut pieces to see if I have 2 cups. 

Dessert

American

Baking, cobbler, Dairy Free, Dessert, fruit, Gluten Free, Vegan