Summer Peach Cobbler

Photo: Michelle Cehn

This easy dessert takes me back to my childhood summers at grandma’s house. Buttery and decadent, you won’t believe how simple it is. While peaches are my go-to cobbler filling, you could swap them out for apples and cinnamon, blueberries, blackberries, or even pitted sour cherries. This recipe appears in my book, MeatLess: Transform the Way You Eat and Live — One Meal at a Time, published by Da Capo Press, 2017.

Time: 1 hour, 15 minutes; 15 minutes active


8 tablespoons (1 stick) dairy-free margarine, like Earth Balance, melted

1 cup all-purpose flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup granulated sugar

1 cup unsweetened plain soy or almond milk

2 cups fresh sliced peaches (you can use frozen, thawed peaches, or fresh or thawed, frozen berries, apples, etc. if you prefer)


Preheat oven to 350 degrees. I generally put my margarine in a large casserole dish and stick it in the oven while preheating to melt.

In a medium bowl, mix the flour, baking powder, salt and sugar. Add soy or almond milk and mix together with a whisk.

Carefully remove your casserole from the oven and pour the batter over the melted margarine. Pour fruit over the mixture.

Bake for one hour until the top is golden brown and the crust has risen over the fruit. Best when served warm (with a scoop of vanilla dairy-free ice cream).