VEGAN PROTEIN PEACH COBBLER
When peach season rolls around, I just can't resist the idea of making Peach Cobbler! Because as much as I love fresh, juicy peaches... there's just something about baked peaches with cinnamon and dairy free ice cream! This comforting Vegan Protein Peach Cobbler is just as satisfying as the classic, but with less sugar, more protein, and a bit less fat. Oh, and it's gluten-free and dairy-free! The perfect "healthier" summer dessert.
You might also want to try my Peach Protein Crisp :)
Did you know? Research in animal studies discovered that peach extract can help lower cholesterol and high blood pressure. With their soluble fiber and anti-inflammatory compounds, peaches absolutely fit into a heart-healthy diet.
Protein recommendations
This recipe works best with a pea protein like LIV Body Lean Vegan Protein in Cinnamon Roll. I love how the subtle cinnamon and light sweetness blends with this recipe! LIV Body also has no artificial sweeteners or artificial flavors, and boasts a balanced amino acid profile. Their protein also has added probiotics and digestive enzymes for a happy gut.
Feel free to use another pea protein or vegan protein powder blend, but know your recipe will not turn out quite the same. If you choose to experiment with whey protein, look for a whey blend or whey concentrate. These work much better than whey isolate, which tends to dry out baked recipes. I have not tested this recipe with collagen, but I do have a Collagen Protein Cherry Cobbler you can try with peaches!
Flour recommendations
For this recipe, I used my favorite gluten-free baking flour! You can probably swap it for all-purpose flour, brown rice flour, cake flour, cassava flour (Paleo), organic oat flour, sorghum flour, spelt flour, tiger nut flour or whole wheat pastry flour. These flours all behave quite similarly!
I would not recommend substituting almond flour, coconut flour or garbanzo bean (chickpea) flour because these flours are simply too different. This is one of the key lessons in healthy baking - swapping flours without making adjustments can ruin a recipe.
Sweetener recommendations
For this cobbler, I used a monk fruit allulose blend that's sugar-free, all-natural and measures like sugar. However, you can use any sweetener you prefer in this recipe. You can totally substitute baking stevia, granulated erythritol, or any granulated sugar like coconut sugar. If using stevia extract or drops, refer to the brand-specific conversion chart. For maple syrup or honey, reduce the amount of milk by three-quarters-cup or so (and know that the texture will change).
Fresh versus canned peaches
I used fresh peaches in this cobbler recipe. If you use canned peaches, I would suggest using four cups of drained "no sugar added" peaches to keep the macros similar.
Personally, I favor the texture of fresh peaches - and they're relatively easy to peel if you slice them first. Just use a knife or your fingers to peel off the skin.
Vegan buttery spread and alternatives
I get it - vegan buttery spread gets a bad rap. But for someone like me that really can't do dairy butter, it gives that buttery baked flavor without the digestive upset. The buttery spread I use is made with sustainable palm oil which contains vitamin E compounds and beneficial fatty acids. Even the small amount of canola oil contains monounsaturated fats and omega-3 fatty acids. Canola oil actually has lower levels of inflammatory omega-6 fats than grapeseed oil, safflower oil, or soybean oil. In moderation, canola oil and vegan buttery spread can fit into a healthy diet, particularly if using for low heat cooking methods like baking.
That said, you totally substitute ghee (Paleo), culinary coconut butter, or just regular old unsalted butter. Using nut butter or oil will not yield the same result.
Other ingredients
There's only a handful of other ingredients: unsweetened almond milk (any milk will do), baking powder (I always get aluminum-free), ground cinnamon, pure vanilla extract, and salt (optional). It's seriously a pretty simple and fun recipe to make.
Without further ado, here's the recipe for my Vegan Protein Peach Cobbler. I hope you will rate this recipe and leave a comment if you try it!
This post contains affiliate links and is sponsored by LIV Body.
Vegan Protein Peach Cobbler
Sarah Wilkins
8 servings
15 minutes
35 minutes
174
Dessert
This comforting Vegan Protein Peach Cobbler is just as satisfying as the classic, but with less sugar, more protein, and a bit less fat. Oh, and it's gluten-free and dairy-free! The perfect "healthier" summer dessert.
Ingredients
- 4 fresh peaches, sliced and peeled (or 4 cups “no sugar added” sliced peaches)
- 1/4 cup sugar-free granulated sweetener* (I used one that measures like sugar)
- 6 tbsp. vegan buttery spread* (or unsalted butter, coconut oil)
- 1 cup (120g) gluten-free baking flour* (or all purpose flour)
- 3/4 cup sugar-free granulated sweetener* (I used one that measures like sugar)
- 1/2 cup (60g) vegan pea protein powder* (I used LIV Body brand)
- 2 tsp. baking powder (aluminum-free if possible)
- 1/4 tsp. salt (optional)
- 1 1/2 cup unsweetened almond milk (or milk of choice)
- 1/4 tsp. pure vanilla extract (optional)
- Ground cinnamon (for sprinkling)
- *See blog post for more substitutions and notes.
Directions
Slice and peel the peaches if using fresh. It works best to slice them first, then use a knife or your fingers to remove the skin. If using canned, skip to step 3.
Add the sliced fresh peaches and sweetener to a sauce pan and simmer, stirring occasionally, for about 5 minutes, or until juice from peaches has thickened.
Preheat oven to 350 degrees F. Slice buttery spread into six tablespoons and place at the bottom of a 9x13” casserole dish. Place in the oven to preheat and melt the butter.
In a large mixing bowl, combine dry ingredients (flour, protein powder, sweetener, baking powder, and optional salt). Stir in milk and optional vanilla extract until just combined.
Once oven is preheated, remove casserole dish and pour batter over the melted butter, smoothing to an even layer with a spatula.
Spoon peaches over top batter with a slotted spoon and sprinkle with cinnamon.
Return to the oven to bake for 30-40 minutes, or until edges are golden brown.
Let cool slightly before cutting into 8 equal servings. Serve with dairy free ice cream if desired! Leftovers will keep in the fridge for up to a week in a sealed container.
Also in Blog
CHOCOLATE PEANUT PROTEIN CANDY BARS (VEGAN)
PUMPKIN CHIP PROTEIN BREAD (GLUTEN FREE, DAIRY FREE)
This Pumpkin Chip Protein Bread has a rich, tender texture full of pumpkin spice and chocolate chips (no dry protein bread here). The kids and I can't get enough! Best of all, it's gluten-free, dairy-free, nut-free and easily made egg-free and vegan.
