This Vegan Peach Cobbler is the perfect way to use fresh, ripe Summer peaches! The peach filling is lightly spiced with cinnamon and everything is topped with a light and tender biscuit topping and baked to golden brown perfection.
Crisps and cobblers are so easy to make! And they're a great way to use up a lot of fruit. I love to make Vegan Blueberry Cobbler, or Cherry Crisp or even Pear Crumble for a simple and easy fruit dessert! The possibilities are truly endless.
Today I am sharing a classic with you: Vegan Peach Cobbler. It is full of ripe, juicy summer peaches, a hint of cinnamon, and is topped with an irrisistable biscuit topping. It is easy to make and is even better with a scoop of vanilla ice cream on top!
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Why You'll Love This Recipe
- This recipe uses basic, easy-to-find ingredients.
- And it is simple to make-- perfect for beginners!
- This Peach Cobbler is vegan and dairy-free, so anyone can enjoy it.
- It is full of fresh, ripe summer peaches and is topped with a tender biscuit topping.
- And most importantly, it's absolutely delicious!
Ingredients
Peaches: I love to bake with fresh, ripe peaches. They are so full of flavor and make delicious Vegan Peach Muffins, Vegan Peach Galettes, or Caramelized Peaches! Do not substitute frozen or canned peaches.
Cornstarch: Cornstarch thickens the juice that the peaches release.
Cinnamon: A hint of cinnamon adds so much flavor to this Vegan Peach Cobbler!
Non-Dairy Butter: I used Country Crock Plant Butter. Be sure to use a vegan butter that comes in a stick or block form.
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work.
Instructions
Step 1. Pit the peaches and chop them into 1-1 ½" chunks.
Place the peach chunks in an 8x8" square baking pan.
Step 2. Add the brown sugar, cornstarch, lemon juice, cinnamon and salt.
Stir to combine, then set the peach mixture aside.
Step 3. In a large bowl, combine flour, brown sugar, baking powder and baking soda.
Add cold, cubed non-dairy butter and work the butter into the flour until it resembles a coarse meal.
Then, add the non-dairy milk and lemon juice and mix to form the biscuit topping.
Step 4. Use your hands to scatter the biscuit topping evenly over the peach mixture.
Then, bake in a 350* F oven until the top is golden brown and the fruit is bubbling, about 50 minutes.
Serve warm with a scoop of vanilla ice cream.
Recipe FAQs
Wrap the cobbler tightly with plastic and store in the refrigerator for up to 4 days.
They should not be rock hard, but also should not be completely soft. They should give to gentle pressure, similar to an avocado.
The amount of peaches needed depends of the size of your baking dish, but usually somewhere between 2 ½-4 pounds, which is about 5-8 peaches.
Expert Recipe Tips
I don't peel the peaches for this Vegan Peach Cobbler recipe, because the skin gets soft during baking. But, you can peel the peaches if you prefer!
Looking for More Vegan Fruit Recipes?
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📖 Recipe
Vegan Peach Cobbler
Equipment
- 1 Large Mixing Bowl
- 1 Chefs Knife
- 1 Cutting Board
- 1 8x8 Square Baking Pan
- Measuring Cups and Spoons
Ingredients
For the Fruit Filling
- 2 ½ Pounds Ripe Peaches, pits removed and sliced into 1-inch chunks see note
- ¼ Cup Light Brown Sugar, tightly packed
- 1 tablespoon Cornstarch
- 2 teaspoon Lemon Juice
- ¾ teaspoon Cinnamon
- 1 Pinch Kosher Salt
For the Biscuit Topping
- 1 teaspoon Lemon Juice
- ⅓ Cup Non-Dairy Milk
- 1 ½ Cups All Purpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- 3 tablespoon Light Brown Sugar
- 6 tablespoon Non-Dairy Butter, cut into ¼ inch cubes, cold
- 1 tablespoon Turbinado Sugar for Sprinkling on Top Optional
Instructions
- Preheat oven to 350* F.
For the Peach Layer
- Add the chopped peaches, brown sugar, cornstarch, lemon juice, cinnamon, and salt directly into the baking pan. Toss to combine and set aside.2 ½ Pounds Ripe Peaches, pits removed and sliced into 1-inch chunks, ¼ Cup Light Brown Sugar, tightly packed, 1 tablespoon Cornstarch, 2 teaspoon Lemon Juice, 1 Pinch Kosher Salt, ¾ teaspoon Cinnamon
For the Biscuit Topping
- In a small bowl, combine non-dairy milk and lemon juice. Set aside.1 teaspoon Lemon Juice, ⅓ Cup Non-Dairy Milk
- In a large mixing bowl, combine flour, brown sugar, baking powder and baking soda. Stir to combine.1 ½ Cups All Purpose Flour, 1 teaspoon Baking Powder, ¼ teaspoon Baking Soda, 3 tablespoon Light Brown Sugar
- Add the cold cubed non-dairy butter into the dry ingredients. Cut the butter into the dry ingredients with a pastry cutter, two forks or your hands until it's the texture of coarse meal. Add the milk mixture and mix with a spatula until everything is moist.6 tablespoon Non-Dairy Butter, cut into ¼ inch cubes, cold
- Use your hands to scatter the biscuit mixture all over the top of the peach mixture, distributing it as evenly as possible. Sprinkle the top of the biscuit with turbinado sugar (optional step).1 tablespoon Turbinado Sugar for Sprinkling on Top
- Bake in a 350* oven for 45-50 minutes or until the top is brown and the fruit mixture is nice and bubbly.
- Serve warm or room temperature with a scoop of ice cream.
Laureen Scianimanico
This recipe is awesome! I've made it once following this recipe and then the next, I swapped the blackberries for blueberries ; both results were top-notch! I love having it in the morning because I'm a sweet-breakfast gal, but it's perfect in the afternoon as a pick-me-up with a scoop of ice cream.