Let's make a yummy vegan peach cobbler! This easy recipe has a sweet peach filling and a simple, golden brown topping. You'll love this beautiful summer dessert.
When it's peach season and you're able to get fresh peaches, this vegan cobbler is a fabulous way to enjoy their delicate floral flavor.
There are so many delicious ways to make a peach cobbler. This is a really easy recipe that uses a simple topping that's both biscuity and cakey. Enjoy!
This recipe is:
- Vegan & dairy-free
- Vanilla flavored
- Crispy on top
- And easy to make!
You need just 10 simple ingredients for this easy peach cobbler recipe:
Granulated sugar - you'll need some sugar in both the topping and filling. Because peaches vary so much in sweetness, you may wish to taste them and adjust the sugar in the filling for best results.
Baking powder - Just a little helps the topping rise.
Salt - Balances flavor.
Vegan butter - for best results use a stick or block type of vegan butter. Spreadable types of vegan butter have a higher moisture content which will change the taste and texture.
Soy milk and lemon juice - together these make a vegan buttermilk substitute. Soy is the best plant-based milk to use because it naturally thickens when you add an acid such as lemon juice.
Vanilla extract - For the best flavor use real vanilla extract, not flavoring.
Peaches - We've made this recipe with both peaches and nectarines.
We usually skip peeling them, but if you prefer to remove the skin, here's a handy guide to peeling peaches.
Canned and drained peaches or frozen and thawed sliced peaches are a great option to make this cobbler at any time of year. Canned peaches in syrup tend to be a lot sweeter, so you can reduce or omit the sugar in the filling.
Cornstarch - helps to thicken the liquid that comes from the juicy peaches.
Step by step pictures
Here's how to make this cobbler. Full detailed recipe and quantities are in the recipe card at the end of the post.
Step 1 - In a mixing bowl, combine flour, sugar (for topping), baking powder, and salt.
Step 2 - Rub the vegan butter into the flour mixture with a fork or a pastry cutter.
Step 3 - Combine soy milk, vanilla extract, and lemon juice.
Step 4 - Add the milk mixture to the mixing bowl and mix into a rough, sticky dough.
Step 5 - In a baking dish, combine the sliced peaches, cornstarch, and sugar for the filling.
Step 6 - Spoon the cobbler topping over the top of the peaches.
Step 7 - Bake at 350℉ / 180℃ for 30- 35 minutes.
Substitutions and variations
Gluten-free: We haven't tested a gluten-free version yet. If you want to experiment, use 1:1 gluten-free flour as a substitute for all-purpose flour.
Soy-free: Almond milk can be used in place of soy milk, and use a soy-free vegan butter.
Cornstarch: Can be replaced with an equal amount of arrowroot powder to thicken the filling.
Add spices: You can add 1 teaspoon of cinnamon to the filling for a warming variation.
Best served freshly made and warm with a generous scoop of vegan vanilla ice cream.
It's also delicious with a handful of fresh fruit on the side, like raspberries or blueberries, and some vegan whipped cream.
Store: Keep leftovers in the fridge for up to 3 days in a covered container when cool.
Reheating: Reheat in the oven for the best results.
Place in the oven at 350°F / 180°C until heated through (around 20 minutes) and cover if the top is becoming too dark.
You can also reheat individual portions quickly in the microwave in 30-second intervals until hot.
Freezing: Cobbler is best frozen after baking.
Let it cool completely, then freeze it in a well-wrapped freezer-friendly baking dish, or in individual portions in airtight containers.
Thaw overnight in the fridge, and reheat as above.
Crisps, crumbles, and cobblers are similar types of baked desserts with a fruit filling. They share similar ingredients in the topping, but there are some common differences.
A crisp topping typically contains oats, whereas a traditional crumble topping is made with only flour, butter, and sugar. A cobbler topping also contains flour, butter and sugar, but often contains milk and baking powder for a more light fluffy topping.
Get more Vegan Crisp, Crumble and Cobbler Recipes here!
Vegan Peach Cobbler
For the topping
For the filling
- 4 cups peaches sliced, 4-5 whole peaches or approximately 580g
- 1-4 tablespoons granulated sugar adjust to suit the sweetness of your peaches
- 1 tablespoon cornstarch
- Combine dry ingredients for the topping (flour, sugar, baking powder and salt) in a large mixing bowl.1 cup (125 g) all purpose flour, ⅓ cup (70 g) granulated sugar, 1 teaspoon baking powder, ⅛ teaspoon salt
- Rub the vegan butter into the flour mixture with a fork or a pastry cutter until you have only small pieces of butter remaining.¼ cup (55 g) vegan butter
- Make vegan buttermilk, by stirring together soy milk, lemon juice and vanilla extract in a jug or medium bowl.⅓ cup (80 ml) soy milk, 1 teaspoon vanilla extract, 1 teaspoon lemon juice
- Mix dough. Add the buttermilk mixture to the ingredients in the mixing bowl and gently mix into a rough, sticky dough using a spoon or silicone spatula.
- Prepare peaches. Peel if desired, then slice in half, remove pit and cut into slices.
- Make peach filling directly in a 8 x 8 inch (20cm) baking dish, by stirring together sliced peaches, granulated sugar (to taste) and cornstarch.4 cups peaches, 1-4 tablespoons granulated sugar, 1 tablespoon cornstarch
- Spread crisp mixture evenly on top of the peaches.
- Bake at 350℉ / 180℃ for 30-35 minutes, until the top is light golden brown and the peach mixture is bubbling and looks saucy.
- Serve warm and enjoy, with a scoop of vegan vanilla ice cream!