Vegan Peach Cobbler
Vegan Peach Cobbler! The BEST summer dessert. Fresh peaches topped with vegan cobbler. If you have extra peaches lying around, then you’ve gotta make this easy peach cobbler recipe!
It’s officially the best fruit season and I could not be more excited. Going to the market feels like a celebration for all of my senses: the beautiful jewel tone colors of fresh cherries, nectarines, plums, watermelon and of course– peaches!
We’ve been peach picking twice in the last week, ensuring enough for snacking, for my peach pie bars and now for this vegan peach cobbler.
Are you ready for more cobbler? I posted a vegan cherry cobbler recipe a few weeks ago and while I love that juicy cobbler recipe, there is something quintessentially summer about a peach version.
The cherry cobbler that I made a few weeks ago is a little different than this one. That version had more of a biscuit topping, this one is mix between a pie crust and a pillowy dough. I wanted a topping that almost covered all of the peaches so you get a bite of cobbler topping and sweet peaches in every bite.
One of the best ways to enjoy fresh peaches (along with my easy peach crisp for two!) this is the cobbler recipe that you’ll turn to summer after summer.
Here’s how to make it.
Ingredients for Vegan Peach Cobbler
This recipe only contains 8 ingredients! Super simple and easier than any type of pie or other peach recipe. That’s where my brain is at right now- simple, simple, simple.
All you’ll need for this recipe is:
- Fresh peaches
- Sugar
- Flour
- Cinnamon
- Baking Powder
- Oil
- Coconut Milk Beverage (or other non-dairy milk)
Substitution FAQs:
Why Coconut Milk Beverage?
I tested this recipe using a few different types of non-dairy milk and found that coconut milk beverage, the kind you get in the refrigerated section of the store, worked better than almond milk, oat milk or soy milk. That said, the difference was small and any non-dairy milk that you have in your home will work!
Can I use frozen peaches?
As long as your frozen peaches are uncooked, you can use them in this cobbler recipe. No need to thaw first, just toss them with the flour, sugar and spices and continue with the rest of the recipe.
Some recipes called for cornstarch or arrowroot powder, but I don’t think you need that– the flour helps to absorb some of the juiciness of the fresh peaches. I don’t recommend canned peaches as a substitute.
Can I make this a gluten-free peach cobbler?
You can use a 1:1 gluten-free flour blend instead of the all-purpose flour in this recipe. I don’t recommend substituting almond meal flour or other gluten-free flours, you’ll need a flour blend specific for baking for best results.
Will other types of sweeteners work?
I know many readers like to make dessert recipes a bit more wholesome, but I don’t recommend swapping in maple syrup for the sugar in this recipe as you need a solid sugar vs. a liquid. That said, I haven’t tried it with coconut sugar but it should work.
In general, I don’t sweat at all about using real cane sugar in my dessert recipes. It’s dessert! Not everything has to be the healthiest version possible– and yes, that’s coming from a Registered Dietitian.
How to make this vegan peach cobbler recipe:
Preheat the oven
Turn the oven to 375 degrees F, then lightly grease a casserole dish and set aside.
Prep the peaches
Toss together the sliced peaches, 1/3 cup sugar, 2 tablespoons flour and 1 teaspoon ground cinnamon. Pour into the prepared pan.
Make the cobbler batter
Whisk together the flour, sugar, baking powder and salt. Add in the oil and coconut milk and whisk to just combine, taking care not to over mix.
Dollop the cobbler batter on top of the peaches!
Spread the mixture over the peaches and place in the oven. Bake for 30-35 minutes until golden browned and bubbly. Remove, let cool slightly and enjoy.
Told you it was simple! We love this one most warm with a big scoop of vegan vanilla ice cream on top (Oatly vanilla and Brave Robot are my favorite dairy-free ice cream brands) or Peach Ice Cream. Alternatively, you can top with whipped cream or vanilla yogurt.
Enjoy y’all- I know you are going to love this one. xo
FAQs
You technically don’t have to peel peaches for peach cobbler, but I find that it’s a more favorable texture using peeled peaches.
I use a paring knife to quickly peel peaches, but if you want to easily peel your peaches then cut an X in the bottom of your peach, then place in boiling water for 30-60 seconds, then place immediately into cold water. The skin should peel right off. I have a tutorial for how to do this in my How to Peel Tomatoes post and the method is the exact same for peaches.
You’ll know this one is done with the peaches are bubbly and the cobbler is golden brown on top.
More Summer Dessert Recipes:
- Vegan Strawberry Shortcake
- Sweet Cherry Lime Popsicles
- Cherry Cobbler
- Peach Pie Bars
- Mango Coconut Cream Popsicles
- Plum Compote Dessert Sauce
I hope you love this vegan peach cobbler as much as we do! If you try it, make sure to come back to leave a rating and a comment. Your feedback helps other readers and seeing you make my recipes makes may day!
Vegan Peach Cobbler
Equipment
Ingredients
- 6 fresh peaches, peeled, pitted and sliced
- 1/3 cup + 2 tablespoons cane sugar, divided
- 1 1/3 cups + 2 tablespoons all-purpose flour, divided
- 1 teaspoon cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup canola oil or other neutral oil
- 1/2 cup coconut milk beverage, see notes
Instructions
- Preheat the oven to 375 degrees F.
- Toss together the sliced peaches, 1/3 cup sugar, 2 tablespoons flour and 1 teaspoon ground cinnamon. Pour in the bottom of a lightly greased 9×13" pan.
- In a separate bowl, whisk together the flour, sugar, baking powder and salt. Add in the oil and coconut milk and whisk to just combine, taking care not to over mix.
- Spread the mixture over the peaches and place in the oven. Bake for 30-35 minutes until golden browned and bubbly. Remove, let cool slightly and enjoy. We love this best with vanilla ice cream on top!
Notes
Nutrition
This recipe was first published in 2018 and updated in 2022.