This Vegan Peach Cobbler is a delicious summer dessert featuring fresh peaches with a super easy biscuit topping.
It's peach season! So, naturally we have to make cobbler. This Vegan Peach Cobbler is packed with juicy ripe peaches and topped with a buttery biscuit topping. Add a scoop of non dairy vanilla ice cream and you have a delicious dessert perfect for summer.
If you're looking for more ways to enjoy the bounty of the season this baked oatmeal makes an excellent breakfast while this pudding parfait is another delicious dessert.
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Ingredients
This cobbler is made with many of the same ingredients as any conventional cobbler with a few vegan swaps. The dairy ingredients typically used are swapped with plant based versions commonly found in most grocery stores.
- peaches
- brown sugar
- cane sugar
- spices
- lemon juice
- corn starch
- flour
- baking powder
- salt
- non dairy butter
- non dairy milk
- turbinado or demerara sugar, optional
See recipe card for quantities.
How to make Vegan Peach Cobbler
The great thing about this cobbler is how easy it is to make. Minimal dishes are used and there's no extra pot for cooking the fruit. Simply toss the peaches with other filling ingredients right in the baking dish, no extra bowl required. Add the topping and bake.
Step 1: Preheat oven to 400 degrees. In a baking dish combine peaches, brown sugar, cane sugar, lemon juice, cinnamon, nutmeg and corn starch. Toss to evenly coat peaches. Bake for 10 minutes.
Step 2: In a bowl, whisk together flour, sugars, baking powder and salt. Add plant butter and blend into flour using fingers or pastry blender. Add enough milk to form a dough.
Step 3: Remove peaches from oven and drop spoonfuls of biscuit topping over the top.
Step 4: Sprinkle with turbinado sugar. Bake for 30 minutes or until topping is golden. Cool to allow juices to set before serving.
Hint: Whether to peel the peaches is up to your preference. We leave the skin on, but if you want to remove it you can blanch the peaches. Boil water in a large pot, reduce heat to simmer and lower the whole peaches into the water. Let blanch for about 30 seconds. Remove from the hot water and place directly into a bowl of ice water to stop the cooking. The skin should easily lift away from the fruit using your hands or a small knife.
Substitutions & Variations
- Flour - use 1:1 all purpose gluten free flour to make this gluten free
- Deluxe - add a scoop or two of non dairy vanilla ice cream
- Fruit - if peaches are not in season you can use other fruit such as blackberries, strawberries, cherries, etc.
Equipment
You'll need basic kitchen equipment such as measuring cups and utensils as well as a 2 quart baking dish.
Storage
This cobbler is best enjoyed the same day it's made. However, you can store leftovers in an air tight container in the fridge for 2-3 days.
It is possible to freeze cobbler. Allow baked cobbler to cool completely before transferring to a freeze safe container and placing in the freezer. When ready to serve bake unthawed at 350 degrees for 20-30 minutes until heated through.
Top Tip
Fresh peaches really work the best for this cobbler. However, you can use frozen if fresh are not available. Thaw frozen peaches and drain any liquid away before proceeding with the recipe.
FAQ
While you can use canned peaches to make cobbler, fresh really is best if available.
When baking the peaches release a lot of juice that can make for a runny cobbler. Cornstarch is a thickener that helps prevent a runny filling, but it's important to not use too much or the filling will be gummy. Also, be sure to let the cobbler cool to allow juices to set and thicken.
The difference is in the topping, a crisp has a buttery streusel oat crumb topping while a cobbler has a biscuit like topping.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Vegan Peach Cobbler:
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Recipe
Vegan Peach Cobbler
Equipment
- 2 qt baking dish
Ingredients
Filling
- 6-7 peaches, about 4 cups sliced
- ¼ cup brown sugar
- ¼ cup cane sugar
- 2 teaspoon corn starch
- 1 teaspoon fresh lemon juice
- ¼ tsp cinnamon
- ⅛ teaspoon nutmeg
Topping
- 1 cup all purpose flour or pastry flour
- 2 tbsp brown sugar
- 2 tablespoon cane sugar
- 1 tsp baking powder
- ½ teaspoon salt
- 4 tablespoon cold non dairy butter cut into small pieces
- ½ cup non dairy milk
- 1 tablespoon turbinado sugar or Demerara sugar optional
Instructions
- Preheat oven to 400 degrees.
- In a 2 quart baking dish combine peaches, brown sugar, cane sugar, lemon juice, cinnamon, nutmeg and corn starch. Toss to evenly coat peaches. Bake for 10 minutes.
- In a bowl, whisk together flour, sugars, baking powder and salt. Add plant butter and blend into flour using fingers or pastry blender. Add enough milk to form a dough. You may not need the full ½ cup of milk.
- Remove peaches from oven and drop spoonfuls of biscuit topping over the top.
- Sprinkle with turbinado sugar. Bake for 30 minutes or until topping is golden.
- Cool at least 20 minute to allow juices to set before serving. Top with sweetened non dairy cream or ice cream, if desired.
Did you make this recipe? Let me know!