Is there any summer dessert better than peach cobbler? I definitely don’t think so! This easy vegan peach cobbler is such a staple Southern comfort food that you’ll want to make on repeat. The peaches are tender, sweet, and lightly spiced. The cobbler topping is crispy, crunchy, and melts in your mouth with a dollop of vanilla ice cream on top. This homemade peach cobbler recipe is so delightful, you’ll have people guessing whether it’s actually vegan!
the main ingredients
This simple peach cobbler recipe is made with fresh in-season peaches. It uses about 8-9 medium-sized peaches, which when sliced is about 4-5 cups. Easy summer desserts are the best, especially when they take under an hour from start to finish and use less than 10 ingredients like this one!
To make this dairy-free cobbler, you’ll want to gather the following ingredients:
- Fresh Ripe Peaches
- Vegan Butter, I’m using Earth Balance
- Baking Powder
- Vanilla Extract
- Plant Milk, I’m using almond milk
how to make the best cobbler
Cobbler is essentially only two main components; the fruit filling and the crumble topping. Cobbler is a bit different from a fruit crisp because the topping is usually made from sweet biscuits.
- The first step is the prep the peaches by peeling and slicing them.
- Mix the sliced peaches with melted vegan butter, sugar, cornstarch, and cinnamon. This will make the thick syrup when baked!
- Make the cobbler topping by combining the flour, baking powder, cinnamon, sugar, plant milk, vegan butter and vanilla.
- Spread the peaches onto the bottom of a baking dish.
- Then, top the peaches with the cobbler batter.
- Bake at 375F for about 40 minutes, until the topping is golden brown and the peaches are bubbling!
how to serve the peach cobbler
This homemade easy peach cobbler is best served warm the first or second day. The fresh peaches will be bubbly in their thick sticky syrup and the biscuit topping will be warm and crispy. Vegan cobbler is delicious served with dairy free whipped cream or with a big scoop of vanilla ice cream on top.
fruit cobbler faq:
While I have only tried making this particular recipe with fresh peaches, canned or frozen peaches would most likely work as well.
If using canned peaches, drain all the syrup or liquid from the can and only use the peaches. Canned peaches may result in a slightly softer filling once baked.
If using frozen peaches, let them thaw completely before mixing with syrup ingredients. Frozen peaches tend to be less sweet than fresh peaches, so additional sugar may need to be mixed into the filling.
When first out of the oven, the cobbler filling will be more liquidy since it hasn’t completely set up. After cooling for 30 minutes, the filling should be a syrupy consistency, not liquidy.
If you’d like the filling to set up further, place the cobbler into the fridge to completely cool down.
The cobbler topping will be golden brown and hard to the touch when finished baking. To be sure it’s baked all the way through, insert a toothpick into the center of the baking dish. It should remove cleanly without any wet batter (although if you insert it too far the peach filling will get on it).
looking for more vegan Dessert recipes? CHeck out these!
- Brown Sugar Strawberry Shortcake
- Strawberry Crunch Cake
- Red Velvet ‘Cheesecake’ Cupcakes
- Easy Vegan Chocolate Lava Cake
- Italian Pear Almond Cake
Did you make this recipe? I’d love to know! Leave a rating and comment below!
- 8-9 fresh peaches, peeled & sliced thin (about 4 cups)
- 2 tbsp vegan butter, melted (28g)
- ¼ cup granulated sugar (47g)
- 1 tsp cinnamon (2.5g)
- 1 tbsp cornstarch (8g)
- 1 ¼ cup all purpose flour (168g)
- ½ cup granulated sugar (100g)
- 2 tsp baking powder (9g)
- 1 tsp cinnamon (2.5g)
- ¼ tsp salt
- 6 tbsp salted vegan butter, melted (84g)
- 1 tsp vanilla extract
- ½ cup dairy free milk (105g)
To Peel & Prep the Peaches:
- Bring a large pot of water to a boil. Pierce the skin of each peach with a knife. Boil the peaches for 1 minute and remove them from the water. Let the peaches cool slightly, and then remove the skin. It should slide right off.
- Slice the peaches thinly and remove the pit. Add the peaches to a medium-size bowl and let cool to room temperature.
- Sprinkle the 2 tbsp of melted vegan butter, sugar, cinnamon, and cornstarch on top. Mix until the peaches are evenly coated.
- Set them aside, covered in the fridge, while preparing the topping.
To Make the Topping:
- Preheat the oven to 375F.
- Whisk together the flour, sugar, baking powder, cinnamon, and salt.
- Make a well in the center and pour in the melted vegan butter, vanilla, and dairy-free milk.
- Mix until the wet and dry ingredients are just incorporated. The batter should be thick but spreadable.
- In an 8x8” baking pan, spread the prepared peaches onto the bottom. Spoon the topping on the peaches, using the back of the spoon to spread it evenly. Sprinkle coarse granulated sugar on top.
- Set the baking dish onto a cookie sheet in case the peaches bubbly over.
- Bake at 375 F for 40-43 minutes. The topping should be golden brown and the peach filling should be bubbling. To ensure the topping is cooked through, insert a toothpick into the center of the baking dish. It should remove cleanly without any wet batter (although if you insert it too far the peach filling will get on it).
- Serve warm with a scoop of dairy-free vanilla ice cream.
Nutrition Information:Yield: 8
Amount Per Serving: Calories: 356Total Fat: 12gProtein: 4g
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