Vegan Breakfast Peach Cobbler

By Jessica Swartz April 17, 2023 27 mins read 82 Views

It's like eating dessert for breakfast with this vegan breakfast peach Cobbler! This vegan breakfast peach cobbler is gluten-free and vegan. It has a lot of juicy peaches.

You know that it will be a good day when you start your morning off with a warm homemade peach cobbler. Dessert for breakfast is even better than breakfast for dinner.

This breakfast peach cobbler is good for you. The peaches are there, as well as the filling which is lighter in sugar than a traditional peach crumble. The other ingredients, literally, are what I use for my breakfast: oatmeal, maple syrup, almond milk, and a few spices.

The crust was made by grinding oats to a flour and then adding the other ingredients for a cobbler like topping. The filling for the peaches is equally simple. Drain the peaches and then mix in the spices and the oat flour. After only 10 minutes, you can prepare for the day and bake your peach cobbler in the oven. Easy!

Notes on Ingredients

Scroll to the bottom of the recipe card for the ingredients quantities and the recipe instructions.

The Topping:

Gluten free oats If you are not following a gluten-free eating plan, regular oats will do.
Sea Salt
Coconut Oil- Measuring it from solid
Agave Nectar or Maple Syrup
Unsweetened Almond Milk Or any other unflavored, unsweetened plant-based milk that you may have.

To make the Peach Filling

Canned yellow peach slices – I use Libby’s Yellow Cling Peach Slices.
Ground cinnamon
Nutmeg - Grate your own nutmeg to make it shine! You can also use ground nutmeg from the store.
Sea Salt
Lime juice- A small amount of acid will brighten the taste of the filling, and bring balance to its flavours.
Oat Flour
Maple Syrup This is optional.

Oat flour is just ground oats

Oat flour is just ground oats. You can make it at home with ease. All you have to do is grind your gluten-free oatmeal in a blender or food processor until the mixture resembles fine flour.

How to make Breakfast Peach Cobbler

Are you ready to have dessert as breakfast? I'm in! This is what you need to do in order to make breakfast peach cobbler.

Prepare. Pre-heat your oven to 350oF. Grease a cast iron skillet with coconut oil.
Grind the oats in a food processor to a flour like consistency.
Combine the ingredients in a 10-inch cast-iron skillet.
Prepare topping. Add the sea salt to the remaining oats in the food processor and process once more. Then add the coconut oil solid and pulse slowly to form crumbs. Pour the agave syrup or maple syrup into the almond milk, and pulse until it forms a dough.
Bake. Spread the dough mixture on top of the peach filling and bake for 30 to 40 minutes or until the topping is set.
Serve. Remove skillet from oven and allow cobbler to cool. Serve with coconut cream or coconut whipped cream. If desired, drizzle agave or maple syrup on top. Add more fruit.

Success Tips

Here are some tips to make a delicious breakfast peach cobbler.

Use canned fruit. Fresh peaches can be unpredictable, but canned ones are always sweet and tender. It also saves the time of blanching, peeling, and pitting fresh peaches.
Sweeten according to your taste. You can add extra maple syrup, agave nectar or honey to the peach mixture.
Do not over-mix topping. When the mixture is ready, add it to the cobbler.

Variations

This breakfast peach cobbler can be changed up by adding different fruits, such as raspberries, blackberries or strawberries, to the peach mixture. Sprinkle Demerara sugar on top of the cobbler to add a crispy topping and extra sweetness.

Serving Suggestions

Breakfast peach cobbler tastes best when served warm, with extra peaches and chopped nuts. This is also great with vegan coconut yogurt, or vegan ice-cream.

How to store leftovers

The leftover cobbler should be refrigerated in an airtight container for 3 days. For a quick reheating, pop the cobbler into a microwave or 350oF oven for a few moments until it is warmed.

Can this recipe be frozen?

This breakfast peach cobbler is freezer-friendly. Wrap leftovers tightly in plastic wrap or place them into an airtight container. Freeze up to three months. Thaw overnight in the fridge before reheating.

More Breakfast Recipes

Easy Southwestern Tofu Scramble + Breakfast Tacos
Mexican Breakfast Burritos
Vegan Lemon Poppyseed muffins
Strawberry Lime Coconut Smoothie Bowl

Enjoy, friends! Please take a picture and tag #jessicainthekitchen if you make this peach breakfast cobbler! Please leave a comment and rate the recipe! Thank you!

Easy Breakfast Peach Cobbler

It's like eating dessert for breakfast with this vegan breakfast peach Cobbler! This vegan breakfast peach cobbler is gluten-free and packed with juicy peaches.

Breakfast Course

American Cuisine

Prep time ten minute

Cook Time thirty minutes

Total time forty Minutes

Servings Servings

Calories 385 Kcal

Author Jessica Hylton

Ingredients

Pie Crust

2 cups + 2 tablespoons gluten free oats
1/2 teaspoon sea salt
3 tablespoons coconut oil solid
1/4 cup agave nectar/maple syrup
1/2 cup unsweetened almond milk

Peach Filling

3 15 oz Libby's Peach Slices in Libby's Yellow Cling Cans, drained completely
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
2 tablespoon lemon juice
2 tablespoons oat flour
2 tablespoons maple syrup optional

Instructions

Easy Breakfast Peach Cobbler

Pre-heat oven to 350 degrees F. Grease cast-iron pan lightly with coconut oil, and set aside.
Blend the oats in a food processor until they reach a flour like consistency. Set aside (2 tablespoons will be needed for the filling).
Add all ingredients, including 2 tablespoons "flour" of oats, to a 10-inch cast-iron skillet. Stir until combined. Set aside.
Add the sea salt to the previous food processor and blend it again. Add the coconut oil solids and blend it into the "flour". Pulse slowly until you get crumbs. Add agave syrup/maple sugar and almond milk, and pulse until you get a moist dough. Don't over mix.
Pour the dough mixture on top of the peach filling. Bake the cobbler for 30 to35 minutes, until it has set.
Remove from heat and let cool. Enjoy with coconut cream and extra fruits. If desired, drizzle agave syrup/maple nectar on top. Enjoy!

Notes

Store leftover cobbler in an airtight jar and keep it refrigerated up to three days. For reheating, pop the cobbler into a microwave or 350oF oven for a few moments until it is warmed.

To freeze, wrap the cobbler tightly in plastic wrap or transfer leftovers into an airtight container. Freeze up to three months. Thaw overnight in the fridge before reheating as per the above instructions.

Nutrition

Carbohydrates: 66g

Jessica in the Kitchen published Vegan Breakfast Peach Cobbler first.

By: Jessica Hylton
Title: Vegan Breakfast Peach Cobbler
Sourced From: jessicainthekitchen.com/easy-breakfast-peach-cobbler-gluten-free-vegan/
Published Date: Mon, 27 Mar 2023 20:32:05 +0000

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External Links

How To

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