This gluten-free vegan peach cobbler has juicy peaches and the easiest crumble topping that tastes rich and buttery without dairy! Serve it warm with vanilla ice cream for a tasty dessert!
INGREDIENT
Peach Filling:– 4 large ripe peaches pitted and sliced– 2 Tbsp gluten-free all-purpose flour– 2 tablespoons fresh lemon juice– 1/2 teaspoon lemon zest– 1 teaspoon pure vanilla extract– 1/4 cup pure maple syrup– 1/4 tsp ground cinnamon– Pinch ground nutmeg optional– Pinch sea saltCrumble Topping:– 3/4 cup gluten-free all-purpose flour– 1/2 cup gluten-free rolled oats– 1/4 cup pure maple syrup– 1/4 tsp ground cinnamon– ¼ tsp sea salt– 1/3 cup coconut oil softened or melted
INSTRUCTIONS
Pre-heat the oven to 350°F and lightly oil an 8-inch or 9-inch square or round baking dish (I used a 9-½-inch cast iron oval dish).
Step 1
Stir together all crumble topping ingredients in a bowl. While making the rest, refrigerate for 5 minutes.
Step 2
Mix the peach filling ingredients with the sliced peaches in a large bowl. Add everything and mix gently.
Step 3
Spread the crumble topping evenly over the peach filling in the oiled baking dish. Bake on the centre rack for 40–50 minutes until topping is golden-brown and crispy.
Step 4
Serve crumble with ice cream after 15 minutes of cooling.