Fall rolls around, and this rustic dessert is going to roll you right into the ‘ber months, smoother than a cloud. Made with plump blackberries, fresh peaches, a sweet vanilla bean, and a splash of lemon juice, this recipe uses both brown and white sugar for extra flavor. Topped with warm and tender ginger-spice biscuits and a scoop of vanilla ice cream—of course—this dreamy end-of-summer treat with hints of cinnamon is true heaven in a skillet.
Blackberry Peach Cobbler With Ginger Spice Biscuits [Vegan, Gluten-Free]
Ingredients You Need for Blackberry Peach Cobbler With Ginger Spice Biscuits [Vegan, Gluten-Free]
For the Fruit:
- 2 large peaches, thinly sliced (about 3 cups)
- 12 ounces (about 2 1/2 cups) blackberries
- 2 to 4 tablespoons granulated sugar (see note)
- 2 to 4 tablespoons brown sugar, packed (see note)
- 1 tablespoon freshly-squeezed lemon juice
- 2 tablespoons cornstarch
- 1/2 vanilla bean (or 1 teaspoon vanilla extract)
- 1 tablespoon vegan butter for greasing the pan
For the Biscuits:
- 1 1/2 cups all-purpose flour (see note for gluten-free option)
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups canned coconut cream (see note)
- 1 teaspoon turbinado sugar for sprinkling
- Vegan vanilla ice cream for serving (optional, but come on)
How to Prepare Blackberry Peach Cobbler With Ginger Spice Biscuits [Vegan, Gluten-Free]
- Preheat the oven to 375°F. Grease a 10-inch skillet, pie plate, or similarly-sized baking dish with 1 tablespoon of vegan butter, and set aside.
- Place the peach slices and blackberries in a large bowl, and add the granulated sugar, brown sugar, lemon juice, and cornstarch. Split the vanilla bean pod lengthwise, and use a small knife to scrape the black seeds into the bowl, discarding the empty pod. Toss the fruit until evenly coated, then transfer to the prepared skillet and spread in an even layer. The baking dish should be about 1/2 to 3/4 full.
- Wipe out the mixing bowl until dry, then add the flour, sugar, baking powder, salt, ginger, and cinnamon and whisk to combine. Add the coconut cream and stir until evenly blended. Use a spoon to dollop the batter over the fruit, leaving some spaces for fruit to remain visible. Sprinkle with turbinado sugar and bake until bubbly and golden brown on top, 45 to 55 minutes. Serve hot, with scoops of vanilla ice cream if desired.
Taste the fruit before adding the sugar, and use less if your fruit is very sweet and ripe. To make the cobbler gluten-free, use a gluten-free flour blend in place of all-purpose flour. Canned coconut cream is unsweetened, and thicker than canned coconut milk. It is available in grocery stores and online. It is different from “cream of coconut” which is a sweetened product for use in cocktails.
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Calories: 402 | Carbs: 72g | Fat: 12g | Protein: 7g | Sugar: 23g | Sodium: 243mgNote: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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