Vegan Buttermilk Biscuit Nectarine Cobbler (for 2!)

Guys! It’s a recipe! No, you’re not drunk (well, maybe you are, I’m not judging). But I really wrote a new recipe and it’s something worth celebrating.

As I mentioned in my last post, this summer was bananas, so I’m finally catching up on posting some of the stuff I cooked and baked. This cobbler was SO good I had it on standby for whatever stone fruit I had in my kitchen (nectarines are still my favorite, but peaches and plums in this are 💯. This little guy is perfect for two people (or, let’s be real, one person sitting in bed watching Game of Thrones eating it by themselves).


Vegan Buttermilk Biscuit Nectarine Cobbler

3 tablespoons packed brown sugar
1 tablespoon margarine
⅛ teaspoon salt
1 ¼ pounds fresh nectarines (pit removed and sliced into 1/2 inch slices)
1 tablespoon water
1 ½ teaspoons lemon juice
1 teaspoon all-purpose flour
½ teaspoon vanilla extract

Biscuit Topping
½ cup all-purpose flour
2 tablespoons
½ teaspoon baking powder
⅛ teaspoon baking soda
⅛ teaspoon salt
¼ cup almond milk + 1 tablespoon lemon juice (mix to make “buttermilk”)
2 tablespoons margarine, melted

Preheat oven to 400*

Combine brown sugar, margarine, nectarines, and salt in an 8×4″ loaf pan and stir. Bake for 5 minutes, then remove from oven. In a bowl, whisk together water, lemon juice, vanilla, and flour, then stir into the nectarine mixture. Set aside.

For the topping, whisk flour, 2 tablespoons sugar, baking powder, baking soda, and salt together in bowl. Add “buttermilk” and melted margarine and stir until dough forms. Using a spoon, drop roughly 1 tablespoon-sized pieces of dough on top of the nectarine mixture. Sprinkle with sugar and bake for 20-25 minutes, or until the top is golden brown. Serve warm or at room temperature.


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