Sticky Peach Cobbler Pudding (Egg-Free and Dairy-Free)
Sticky Peach Cobbler Pudding (Egg-Free and Dairy-Free)
Ingredients
For the Peach Jam
- 2 cups peaches, fresh or frozen, peeled and diced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Peach Sponge
- 1 1/2 cups all-purpose flour
- 1/2 cup light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup unsweetened plant-based milk, such as almond, soy, or oat
- 1/4 cup vegetable oil, or melted vegan butter
- 1 teaspoon vanilla extract
For the Sticky Toffee Sauce
- 1/2 cup light brown sugar
- 1/4 cup vegan butter
- 1/4 cup unsweetened plant-based milk, such as almond, soy, or oat
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Crumble Topping
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 cup rolled oats
- 1/4 cup vegan butter, cold, cut into small pieces
For Serving
- 1 dairy-free vanilla ice cream, as needed
Instructions
- 1
Preheat your oven to 350°F. Lightly grease an 8x8 inch or 9x9 inch baking dish with vegan butter or cooking spray.
⏱️ 5 min•🌡️ 350
- 2
Prepare the Peach Jam: In a medium saucepan, combine the diced peaches, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the peaches soften and release their juices, about 5-7 minutes. In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the peach mixture and stir constantly until the jam thickens, about 1-2 minutes. Remove from heat and set aside to cool slightly.
⏱️ 10 min
- 3
Prepare the Peach Sponge: In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. In a separate medium bowl, whisk together the plant-based milk, vegetable oil (or melted vegan butter), and vanilla extract.
⏱️ 5 min
- 4
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min
- 5
Assemble the Pudding: Spread the prepared peach jam evenly over the bottom of the greased baking dish. Carefully pour the peach sponge batter over the jam layer, spreading it gently to cover the jam completely.
⏱️ 3 min
- 6
Bake the sponge for 20 minutes. While it bakes, prepare the sticky toffee sauce and crumble topping.
⏱️ 20 min•🌡️ 350
- 7
Prepare the Sticky Toffee Sauce: In a small saucepan, combine the light brown sugar, vegan butter, plant-based milk, vanilla extract, and salt. Cook over medium-low heat, stirring constantly, until the sugar dissolves and the mixture comes to a gentle simmer. Remove from heat and keep warm.
⏱️ 5 min
- 8
Prepare the Crumble Topping: In a medium bowl, combine the all-purpose flour, light brown sugar, and rolled oats. Add the cold, diced vegan butter. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
⏱️ 5 min
- 9
After 20 minutes, carefully remove the partially baked pudding from the oven. Pour about half of the sticky toffee sauce evenly over the sponge layer. Sprinkle the crumble topping evenly over the sauce.
⏱️ 2 min
- 10
Return the pudding to the oven and bake for an additional 15-20 minutes, or until the crumble is golden brown and the pudding is bubbly around the edges. A toothpick inserted into the sponge should come out mostly clean.
⏱️ 20 min•🌡️ 350
- 11
Let the pudding cool for 5-10 minutes before serving. Serve warm with a scoop of dairy-free vanilla ice cream and an extra drizzle of the remaining sticky toffee sauce.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Peach Cobbler Pudding (Egg-Free and Dairy-Free)
Ingredients
For the Peach Jam
- 2 cups peaches, fresh or frozen, peeled and diced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Peach Sponge
- 1 1/2 cups all-purpose flour
- 1/2 cup light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup unsweetened plant-based milk, such as almond, soy, or oat
- 1/4 cup vegetable oil, or melted vegan butter
- 1 teaspoon vanilla extract
For the Sticky Toffee Sauce
- 1/2 cup light brown sugar
- 1/4 cup vegan butter
- 1/4 cup unsweetened plant-based milk, such as almond, soy, or oat
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Crumble Topping
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 cup rolled oats
- 1/4 cup vegan butter, cold, cut into small pieces
For Serving
- 1 dairy-free vanilla ice cream, as needed
Instructions
- 1
Preheat your oven to 350°F. Lightly grease an 8x8 inch or 9x9 inch baking dish with vegan butter or cooking spray.
⏱️ 5 min•🌡️ 350 - 2
Prepare the Peach Jam: In a medium saucepan, combine the diced peaches, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the peaches soften and release their juices, about 5-7 minutes. In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the peach mixture and stir constantly until the jam thickens, about 1-2 minutes. Remove from heat and set aside to cool slightly.
⏱️ 10 min - 3
Prepare the Peach Sponge: In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. In a separate medium bowl, whisk together the plant-based milk, vegetable oil (or melted vegan butter), and vanilla extract.
⏱️ 5 min - 4
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min - 5
Assemble the Pudding: Spread the prepared peach jam evenly over the bottom of the greased baking dish. Carefully pour the peach sponge batter over the jam layer, spreading it gently to cover the jam completely.
⏱️ 3 min - 6
Bake the sponge for 20 minutes. While it bakes, prepare the sticky toffee sauce and crumble topping.
⏱️ 20 min•🌡️ 350 - 7
Prepare the Sticky Toffee Sauce: In a small saucepan, combine the light brown sugar, vegan butter, plant-based milk, vanilla extract, and salt. Cook over medium-low heat, stirring constantly, until the sugar dissolves and the mixture comes to a gentle simmer. Remove from heat and keep warm.
⏱️ 5 min - 8
Prepare the Crumble Topping: In a medium bowl, combine the all-purpose flour, light brown sugar, and rolled oats. Add the cold, diced vegan butter. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
⏱️ 5 min - 9
After 20 minutes, carefully remove the partially baked pudding from the oven. Pour about half of the sticky toffee sauce evenly over the sponge layer. Sprinkle the crumble topping evenly over the sauce.
⏱️ 2 min - 10
Return the pudding to the oven and bake for an additional 15-20 minutes, or until the crumble is golden brown and the pudding is bubbly around the edges. A toothpick inserted into the sponge should come out mostly clean.
⏱️ 20 min•🌡️ 350 - 11
Let the pudding cool for 5-10 minutes before serving. Serve warm with a scoop of dairy-free vanilla ice cream and an extra drizzle of the remaining sticky toffee sauce.
⏱️ 10 min