Ever since we visited our local farmers’ market at the start of the summer, I’ve been working on my own recipe for dairy, egg, and nut-free peach cobbler. I must say it has been a fun and tasty endeavor!
Not only were this summer’s peaches divine, but I found a great dairy-free peach cobbler recipe on one of my favorite blogs that got me thinking about making my own just the way I like it: simple and delicious.
To start, I’m sending out a huge thank-you to Rachel of “Mom Vs. Food Allergy” for posting her peach and blueberry cobbler recipe with one of our favorite dairy-free items: Cherrybrook Kitchen Yellow Cake Mix.
Rachel’s son is about my son’s age and also has food allergies. According to her blog post, her son calls her recipe “cobbler-tastic.” I couldn’t have said it better.
Her recipe is so seriously easy that I made it the same day I found it. (The shorter peach cobbler recipe below is basically hers without the blueberries and cinnamon, to which I’m sensitive.)
Here are the two dairy-free peach cobbler recipes my family and I have been “testing” this past summer:
Ingredients for Mothernova’s Peach Cobbler
- 1 14.75-ounce can of peaches
- 4 peaches (or another can of peaches without juice)
- 1 cup pastry flour (soft wheat or your choice)
- 1 1/2 teaspoons baking powder
- 3/4 cup cane sugar (1/2 cup white, 1/4 cup brown)
- 1/4 teaspoon salt or to taste
- 1/2 cup melted dairy-free margarine (we use Earth’s Balance non-dairy, non-GMO)
Preparation for Mothernova’s Peach Cobbler
- Preheat oven to 350 degrees.
- Take out 9 x 9-inch clear baking dish.
- Pour entire contents of one 14.74-ounce can of peaches into baking dish. (My canned peaches are in pear juice and water, no corn syrup.)
- Slice peaches to your liking.
- Either peel four peaches and blend on choppy in food processor, or use peaches from another 14.75-ounce can and discard the juice. (You also can use three peaches and a handful of blueberries or other yummy fruit of your choice!) Pour all into baking dish and evenly distribute.
- Whisk together: one cup of pastry flour (soft wheat or your choice); 1 1/2 teaspoons of baking powder; 1/2 cup of white cane sugar (reserving 1/4 cup of brown sugar for later); and 1/4 teaspoon salt.
- Distribute flour mixture loosely over peach mixture, patting gently without mixing together.
- Melt completely 1/2 cup non-dairy margarine and pour evenly over entire mixture in dish.
- Sprinkle remaining 1/4 cup brown sugar over top (which will make it a bit crispy as it cools!).
- Bake at 350 degrees for 40 to 50 minutes or until lightly browned.
- Cool. (The cobbler will firm up while cooling, so I err on the side of not baking for too long.)
Super Short Version of Peach Cobbler
The recipe below is almost exactly Rachel’s “Summer Blueberry and Peach Cobbler,” which is what started me off on this peach cobbler extravaganza. See “Mom Vs. Food Allergy” for more about Rachel, her story, and her delicious recipes!
- Pour 1 1/2 cans of peaches into 9 x 9-inch baking dish.
- Pour Cherrybrook Kitchen (or your own favorite) box mix over peaches.
- Melt 1/2 cup of margarine and pour over.
- Pop into the oven at 350 degree for 40 to 50 minutes.
Both of these recipes are perfect for blueberries, raspberries, or any other fruits. One of my husband’s favorite batches included blueberries in place of one of the peaches, as Rachel does in hers.
If the peaches and recipes weren’t so darn good, I’m sure my family would be sick of them by now. But after my husband’s request, I’m planning on making one again later today!
I hope you enjoy these as much as we have. Too, there is still time to visit one of your local farmers’ markets. They have the most delicious and healthy ingredients, and need our support!
Do you have a favorite dairy- and egg-free recipe from the summer? Please share!