Football Playoff Recipe Series: Atlanta Vegan Peach Cobbler

Hey Everyone! As part of the Football Playoff Recipe Series, we’re back with our third recipe, featuring an Atlanta Vegan Peach Cobbler Recipe. Use the weekend off to try this delicious vegan dessert. We looked at classic recipes unique to each region where an NFL team made the playoffs and converted them to plant-based alternatives. Take the plant-based playoff challenge and see how many of these meals you can create. This is the third of a 6 part series.

Vegan Peach Cobbler Ingredients

Serves: 8 servings

Peach Cobbler base ingredients
5 fresh peaches, peeled, pitted and sliced
3 tablespoons palm sugar (I like this brand)
1 teaspoon tapioca flour (or corn starch)
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg

Cobbler topping ingredients
1 cup whole wheat flour
1 1/2 teaspoon baking powder
1/4 cup unsweetened non-dairy milk
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
2 tablespoon palm sugar
1/2 teaspoon cinnamon, to sprinkle on top
Mint leaves to garnish



  1. Preheat the oven to 375°F. Prepare a small baking pan by coating with some coconut oil
  2. In a bowl, stir to combine the peaches, palm sugar, whole wheat flour, cinnamon, and nutmeg. Pour the fruit into the prepared pan
  3. In a different bowl, combine the whole wheat flour, baking powder, coconut oil, non-dairy milk, vanilla, and 1 tablespoon palm sugar. Mix until smooth and then dollop over the peaches
  4. Combine the remaining tablespoon palm sugar with the cinnamon and sprinkle over the batter
  5. Bake for 25 – 35 minutes until a toothpick inserted into the pastry comes out clean. Garnish with Mint. Serve with dairy-free ice cream!


Looking for more recipes? Try out our New England Vegan Clam Chowder

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