Vegan Peach Cobbler

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Whenever I am in the mood for comfort food, without the guilt of heavy ingredients, I make this vegan peach cobbler. Succulent peaches, vegan butter, and almond milk come together to create a golden, slightly crisp topping over the warm, fruity filling. This recipe is ready in less than an hour, and will have eager family members waiting for their serving.

Fresh peaches are one of my absolute favorite fruits to bake with, and my vegan peach cobbler turns them into a dessert that my family ask for seconds of. I have always wanted to host a peach-themed dessert party, and after trying this vegan peach cobbler, I am absolutely adding it to my summer menu! It will be right alongside my delicious peach cobbler pound cake, and of course, some pretty peach cupcakes for the kids.

I created this recipe after realizing my kids would eat almost anything if it was sweet, soft, and served warm. Even fruit! And while I love traditional peach cobbler, I much prefer having an extra helping of this equally delicious vegan take on the classic. Much like my vegan apple cobbler, this recipe tends to be a crowd favorite on rainy days… and fortunately, rainy days are a thing here in Seattle. Ha!

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🥘 Ingredients

This recipe calls for ingredients that I always have on hand. After you have made it and tried it, I am sure you will keep a steady supply of vegan peach cobbler ingredients in your own kitchen. 

Peaches: I prefer to use fresh ripe peaches if they are in season, but canned or frozen peaches work just as well. 

Granulated sugar: I use granulated white sugar to add a caramelized note of sweetness to complement the peaches.

Cornstarch: This is what I use to make sure my filling stays thick. The last thing I want is a watery cobbler. 

Cinnamon: I love the way cinnamon adds depth and warmth to the flavour, while enhancing the natural peach taste. 

All-purpose flour: The all-purpose flour is the key ingredient to my biscuit-style topping.

Baking powder: I use a bit of baking powder as a raising agent to ensure the biscuit topping has a light, crisp texture. 

Vegan butter: This is what gives your cobbler topping the deep, rich flavor and golden appearance. 

Almond milk: I use almond milk to get a creamy topping, without using any dairy. It is the best of worlds! 

🔪 How To Make

I have made this recipe so simple and foolproof. It is second nature to me, and soon this will be a recipe that you can make at the drop of a hat, like a pro!

Preheat and prepare: I preheat my oven to 350F. Next, I place my sliced or drained peaches in a baking dish. Then I stir in my sugar, cornstarch, and cinnamon and coat the peach slices evenly.

Make cobbler topping: In a separate bowl, I combine the flour, baking powder, salt, and cinnamon. Then I add the softened vegan butter and mix until it forms coarse crumbs. Next, stir in the almond milk until the dough is thick and slightly sticky.

Assemble and bake: Then I drop generous spoonfuls of the sticky biscuit topping over the peach filling, trying to cover as much of the fruit as possible. I bake the cobbler for 50 minutes until the topping is golden brown.

Serve: I always serve my cobbler warm, with a scoop of ice cream.

📖 Variations

These are a few easy variations that I use to make this peach cobbler even healthier without compromising on the deliciousness. This is for those days when I need to be stricter with my intake, but still want a 

Brown sugar swap: I sometimes use brown sugar instead of white to deepen the caramel-like sweetness. This is especially helpful if I have a batch of peaches that are not particularly sweet.

No sugar swap: If I am making a sugar-free version of this cobbler, I use 3 tablespoons of maple syrup or ¼ cup coconut sugar instead of refined sugar.

Go gluten-free: For a gluten-free peach cobbler, I substitute the all-purpose flour with oat flour or coconut flour. The ratios remain the same, but your topping may be slightly denser with other flours.

🍽 Serving Suggestions

I love serving this with a scoop of my vegan caramel nice cream, while my kids have experimented with their own toppings, such as drizzles of maple syrup over vegan whipped cream. I even enjoyed that one. 

There was one afternoon when I had some leftover cobbler but no ice cream or cream. I used what was at my disposal and topped my cobbler with fresh blueberries, raspberries, and some toasted almonds. It tasted better than I expected! Just because it is peach cobbler doesn’t mean that other fruits are not welcome. Next time, I will try it with caramelized bananas.

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover cobbler in an airtight container in the refrigerator for up to 5 days. I prefer to let it cool before covering to avoid any sweating.

Freezing: This cobbler can be frozen for up to one month. I store it in a freezer-safe container, and when it is time to thaw, allow it to defrost in the fridge overnight. Once defrosted, heat it through in the oven until the filling is bubbling.

Reheating: It is best to reheat individual portions in the oven or microwave. Feel free to sprinkle a little extra bit of cinnamon over the top to reawaken the aromas.

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