A few days ago, Ryan asked for peach cobbler for his birthday “cake” (the man has something totally against cake, which makes me sad, but it does mean I get to make a lot more pie than I would otherwise). Mind you, peach cobbler is hands-down my favorite dessert, especially since I get to put a couple of scoops of Blue Bell on top. There’s literally nothing better than a warm peach cobbler made with Fredericksburg peaches and a cold scoop of homemade vanilla. The hard part about cobbler is figuring out how to make it a great dairy-free peach cobbler recipe without sacrificing the taste and texture.
I make it a little different than my grandma used to (especially since real butter was one of her favorite foods), but oh man. This stuff is addictive! We may or may not have had it for breakfast on Ryan’s birthday morning (which would have made Awmaw extremely proud), but also for snack, dessert, and left a spoon in it to take bites as we walked by. I use Smart Balance “butter” to make this. I feel like it works the best for holding up until it can crisp, rather than melting before it stays crumbly. Plus, it means my sweet kiddo can help me make it for his daddy’s birthday (exclaiming “Daddy is going to LOVE this!” over and over) and get to partake later on since it’s a dairy-free peach cobbler recipe and totally safe for him!
Dairy-free peach cobbler is an AWESOME choice for an inclusive dish at your Fourth of July picnic (but of course, you can totally just use normal butter). If peaches aren’t your thing, this All-American apple pie is a great choice, too!
Texas Dairy-Free Peach Cobbler Recipe
6 c fresh peaches, peeled
3 T flour
2 T sugar, optional
1 T lemon juice
2 t cinnamon (or 1 drop cinnamon essential oil)
1 c flour
1 c oats
1 c brown sugar
1 t cinnamon
1 c butter (we use Smart Balance to make it dairy-free)
- Pre-heat the oven to 350* and spray a 9 x 13 dish with cooking spray.
- Before you begin, taste your peaches and see if you think they’re sweet enough. If so, skip the sugar in the next step! Canned ones will almost never need sugar, but fresh ones may or may not.
- In a bowl, mix the peaches, flour, sugar, lemon juice, and cinnamon.
- Pour the mixture into your prepped dish.
- In another bowl, mix together the flour, oats, brown sugar, and cinnamon, before working the butter into it until it’s crumbly.
- Crumble the topping on the peaches, spreading it out so it’s fairly even (but you want some differences in height to get parts more crunchy and soft than others).
- Stick the whole thing in your oven, uncovered, for 45-55 minutes, until the top is browned and crispy and the peaches are bubbly and delicious.
- Serve with Blue Bell ice cream (because duh.) or, if you’re going dairy-free, anything vanilla, creamy, and frozen!