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July 26, 2015 By Jana 4 Comments

Peach Cobbler Strudel (Gluten-Free, Vegan/Plant-Based)

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Peach Strudel Feature

A delicate balance between the fresh flavors of summer and the cozy comforts of the holidays, this Peach Cobbler Strudel is a winner from the first ingredient to the last bite. The natural sweetness of the peaches is complemented by the light spicy cinnamon notes and buttery, flaky crust. A multi-seasonal delight!

Peach Strudel Plated

Peach Strudel Plated

This gluten-free, vegan/plant-based strudel can be enjoyed without guilt. Omitting gluten means that it can be fully appreciated by all those suffering from celiac disease, gluten sensitivity, or those who recognize all of its possible devastating neurological effects. Omitting animal-based products such as butter reduces saturated fats and increases monounstaturated fats which are beneficial for cardiac health. The addition of dates and peaches provide many vitamins, minerals and fiber including an excellent source of vitamin C. I did not call this recipe refined sugar-free due to the fact that the Bob’s Red Mill mix has sugar. However, the remainder of the recipe is refined sugar-free.

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Recipe: Peach Cobbler Strudel (Gluten-Free, Vegan/Plant-Based)

Prep Time: 20 minutes

Cook Time: 35 minutes

Category: Baked Goods, Breakfast, Desserts, Recipes

Author: Nutritionicity

Servings: 12 slices

Peach Strudel Feature

A delicate balance between the fresh flavors of summer and the cozy comforts of the holidays, this Peach Cobbler Strudel is a winner all around. The natural sweetness of the peaches is complemented by the light spicy cinnamon notes. A multi-seasonal delight!

Ingredients

  • Filling
  • 1 1/4 cup peeled and sliced fresh peaches
  • 6 large pitted dates (soaked and drained)
  • 1 teaspoon vanilla extract
  • 1 tablespoon arrowroot starch/flour
  • 3 tablespoons vegan butter
  • filling applied directly to dough
  • 1 tablespoon vegan butter (melted)
  • 1/2 teaspoon cinnamon (more if desired)
  • 3 tablespoons coconut palm sugar
  • Dough
  • 2 cups gluten-free pie crust mix (I used Bob's Red Mill)
  • 12 tablespoons vegan butter spread
  • 5 to 6 tablespoons ice water

Instructions

  • Filling
  • 1) In a microwave-safe bowl, place 1 cup water (preferably filtered) and dates. Microwave for 2 minutes on high, soak for 5 minutes then drain and gently blot dry. This step can also be done in a small saucepan on the stovetop.
  • 2) Peel and slice peaches. I find that peaches peel best when cut into quarters and are peeled from the bottom to the top.
  • 3) Place drained dates in a food processor or high speed blender with 1/4 cup of the peaches and blend until smooth. Add remainder of peaches and blend until smooth.
  • 4) Add vanilla, arrowroot, and vegan butter to the mixture and blend until smooth. Refrigerate while making dough.
  • Dough
  • 1) Pour pie crust mix into food processor or bowl and spoon in butter cut into tablespoon size chunks.
  • 2) Pulse ten to twelve times, or if using bowl cut butter in with pastry cutter.
  • 3) Pulse or mix in ice water one tablespoon at a time until dough comes together in small clumps.
  • 4) Pour into medium size bowl and form dough into a ball. Then flatten into a disc approximately 1-1/2 inches thick. Wrap dough in plastic wrap and refrigerate for 30 minutes. (note: if dough doesn't stick together well, 1-2 additional tablespoons of ice water may be added)
  • 5) Remove dough from plastic wrap. Sprinkle countertop area with rice flour or remaining pie crust mix and roll out dough into a circle 1/8-1/4 inch thickness.
  • 6) Spread softened butter on dough. Sprinkle with cinnamon and coconut palm sugar.
  • 7) Remove peach filling from refrigerator and spread on top of the dough in a thin layer. Too much will result in the filling oozing out as you roll the strudel. Reserve remaining peach filling as it also doubles as a delicious drizzle served on top of the baked strudel.
  • 8) Using a spatula or butter knife, gently loosen the edges of the dough from the counter as you roll into a cylinder. Seal the edge and ends of the roll by dabbing on the ice water and gently pressing together.
  • 9) Place on a foil-lined baking sheet and bake until lightly browned. For conventional baking preheat oven to 400 degrees Fahrenheit and bake approximately 35-40 minutes. For convection baking, preheat oven to 375 degrees Fahrenheit and bake approximately 30-35 minutes. Let cool completely approx. 25-30 minutes before slicing.

Notes

Substitutions: Arrowroot starch/flour may be substituted with corn starch or other similar thickening agent. Vegan butter may be substituted with real butter, if desired. Prep time and total time do not include 30 minutes of refrigeration or cooling time.

6.3.1
https://nutritionicity.com/recipes/recipe-peach-cobbler-strudel-gluten-free-veganplant-based/
Copyright 2019 Nutritionicity

For additional photos on how to make the dough please refer to the Pie Crust Cinnamon Roll post.

Fresh Picked Peaches

Fresh Picked Peaches

Sliced Peaches

Sliced Peaches

 

Pureed Peach Filling

Pureed Peach Filling

Rolling Peach Strudel

Rolling Peach Strudel

Peach Strudel Cut

Peach Strudel Cut

Peach Strudel FB

Peach Strudel FB

If you have any peach filling remaining, save it and use it as a drizzle on the baked strudel. Enjoy!!

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Peach Cobbler Strudel Collage

 

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Filed Under: Baked Goods, Breakfast, Desserts, Recipes Tagged With: breakfast, celiac disease, cinnamon, coconut palm sugar, cooking, dairy free, dates, dessert, Gluten Free, high fiber, lactose free, peaches, rice flour, vegan, vitamin C

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Comments

  1. Lisa says

    August 6, 2015 at 3:06 am

    I made this tonight. I wanted to take it to a family gathering tomorrow. What is the best way to store it? I put it in a glass Pyrex 9×11, covered with plastic wrap and left on the counter. Also mine did not come out as pretty as yours. When I was rolling the dough it kept breaking apart, even more so when I folded it. Should I have added more water?

    Reply
    • Jana says

      August 6, 2015 at 8:48 am

      I store mine wrapped in the aluminum foil that I cook it on, in a large zip lock bag. How’s that for high-tech storage?. I never have to worry about storing the whole thing because half of it is usually gone before I store it. : ) Your method should work well for storing the whole strudel. I would recommend a couple of things in reference to the dough breaking apart. First, it is really important that the water is “ice water”. You may want to actually float some ice cubes in the water and spoon it out from there. Second, on step 4, when you are forming the dough into a ball, that is the ideal time to add additional ice water (1 tblspn. at a time) if you feel like the dough is too dry and not flexible or sticking together. Depending on the humidity where you live you may need more or less ice water. If you are at the step of rolling the dough out and it is too dry you can use the ice water as a “glue”. Dip your finger tip into the ice water and dab it onto the cracks in the dough while exerting very light pressure. This should seal the crack. Lastly, because the dough is gluten-free it is lacking the elasticity of it’s gluten-full peers so I recommend lifting and folding as you form the roll. I’m sure once your family tastes the strudel they will be very accepting of its rustic appearance. : ) I hope that this helps! -Jana

      Reply
  2. Meg @ Noming thru Life says

    July 28, 2015 at 7:49 pm

    Hello beautiful strudel! What a fantastic recipe. I LOVE peach cobbler, so for you to have made it in strudel form… yesss WIN! Yep, I’m loving this one.

    Reply
    • Jana says

      July 28, 2015 at 8:56 pm

      Thanks Meg!! It was everything I’d hoped it would be and more. I was barely able to complete the photography. Certain people in my house (who shall remain nameless) kept asking, “can we eat it yet?” — while I was still taking the pictures!

      Reply

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