Tabitha Brown's 'Lazy Peach Cobbler' is the perfect vegan, fruit-filled dessert for cozy nights

Morgan Hines, USA TODAY
·5 min read

"Lazy Peach Cobbler." Just reading the recipe's three-word title elicits a mouth-watering response to the dessert sure to be enjoyed on a cozy evening at home.

This recipe has been bestowed by actress and author Tabitha Brown's debut cookbook, "Cooking from the Spirit: Easy, Delicious, and Joyful Plant-Based Inspirations" which hit shelves Tuesday.

Boasting 4.2 million followers on Instagram and over 795K subscribers on YouTube, Brown — who has dubbed herself the "World's Favorite Mom" in her Instagram bio — is known for her vegan lifestyle and cooking, shares recipes with fans, and also has a product line with Target and a haircare line.

In sharing delicious plant-based dishes — including a stuffed avocado, jackfruit pot roast and crab-less cakes with spicy tartar sauce — Brown's new cookbook leaves space for the chef to use them to be creative and adjust to one's own taste accordingly.

Yum: How to make a butter board, according to the chef who inspired the food trend

Like espresso martinis? Here's how Dante, one of the 'World's Best' bars, makes their cocktail

The plant-based volume gives readers and at-home chefs a vegan spin on the dessert staple, best served to share with good company.

'Cooking from the Spirit' by Tabitha Brown
'Cooking from the Spirit' by Tabitha Brown

From "Cooking from the Spirit" by Tabitha Brown. Copyright © 2022 by Tabitha Brown. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

What to know: Oat milk is so popular, it's in the dictionary now

Lazy Peach Cobbler

My girlfriend Catarah Coleman is like a sister to me. She’s also an amazing baker and the co-owner of Southern Girl Desserts, the renowned Los Angeles bakery. A few years ago, she brought a peach cobbler to Thanksgiving dinner. Honey, that cobbler looked and smelled so good. I was still new to being vegan, and I asked about it. She was like, “Oh my God, sis. I’m so sorry, honey. You can’t eat that.” She is a traditional baker, and that means butter and eggs, but right away she said she would figure out a way to make it vegan for me.

And she did. Not only that, she volunteered to come over to my house to show me how to make it myself. Of course we did a video together, and it was so much fun, and the cobbler is so delicious. But the truly great thing about a lazy peach cobbler is that it doesn’t require a whole lot of work. And that’s right up Tab’s alley, because I don’t have that kind of time!

So this one is for all the folks out there like me who ain’t got baking in their ministry and who ain’t got time to be doing a whole lot of baking but still want to be able to serve their family and friends something that’s tasty and sweet—and that looks like it took a lot of work. (We’ll all just keep that part a secret, right?)

Ingredients:

  • Coconut or avocado oil spray, for the pan

  • 1 cup self-rising flour

  • ½ cup sugar

  • Pinch of ground cinnamon (add a little more if you want more, honey)

  • One 7.4-ounce can condensed coconut milk

  • 1 stick (8 tablespoons) vegan butter, melted

  • One 29-ounce can sliced peaches in heavy syrup

  • 1 teaspoon pure vanilla extract

Instructions:

  1. Pre-heat the oven to 350°F. Spray the bottom and sides of a 9- or 10-inch deep-dish pie plate or square baking pan with oil.

  2. In a medium bowl, whisk together the flour, sugar, and cinnamon. Add the condensed milk and use a spoon to stir until no more bits of flour are visible and the ingredients come together to form a dough (this is a workout for your arm, honey).

  3. Pour the melted butter into the prepared pie plate. Make sure the butter covers the bottom.

  4. Transfer the dough to the pie plate. You can spread it out a little, but don’t worry about it if you don’t feel like it. The oven is going to do most of the hard work for us.

  5. Pour the peaches with their syrup on top of the dough. Pour the vanilla on top, and add a little more cinnamon there if you want to.

  6. Bake until the peaches are browned on top and the crust is golden brown, 50 minutes to 1 hour. (Slide a sheet pan onto the rack below the cobbler while it bakes to catch any juices.)

Honey. Do you see and smell what the good Lord has done here?! Let it cool for a few minutes before scooping out servings so you don’t burn your tongue off!

Tabism: Sometimes you need a day to do absolutely nothing. We all need to recharge sometimes.

Check out these recipes to up your kitchen game: 

This article originally appeared on USA TODAY: Make this peach cobbler from Tabitha Brown's debut vegan cookbook