Vegan Peach Cobbler

4.45 from 18 votes

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.

Prep Time5

Cook Time50

Total Time55

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Calories: 153kcal

Author: Anjali Shah

Cost: $10

Equipment

Ingredients

30 ounces peaches or 5 natural peaces
¼ cup granulated sugar is using raw peaches, use ¾ cup of sugar
2 tablespoons cornstarch
½ teaspoon ground cinnamon + ½ teaspoon
1¼ cup all-purpose flour can also use oat flour for a GF option
2 teaspoons baking powder
¼ teaspoon salt
½ cup vegan butter
¼ cup almond milk

Toppings

vegan vanilla ice cream optional (1 scoop per serving)

Instructions

First, preheat the oven to 350 degrees Fahrenheit. Next, place the sliced or drained sliced peaches in a baking dish and add sugar, cornstarch, and cinnamon. Stir to combine the ingredients and set aside.
Next, mix flour, baking powder, salt, and cinnamon in a medium bowl. Add the softened butter and mix to combine. Add the almond milk and blend. The result with be a soft and stiff batter.
Drop pieces of batter on top of the peaches. It is okay if you leave some uniform spaces between as the dough will spread out.
Then, bake the vegan peach cobbler recipe for 50 minutes or until the top is brownish.
Finally, serve warm or cold with vegan vanilla ice cream or whipped coconut cream if desired.

Video

https://youtu.be/0snVIKMe0z0

Notes

My #1 Secret Tip for this vegan peach cobbler is to leave the skins on fresh peaches whenever I can. They cook down soft and add extra flavor. The skins add another layer of juiciness and save time on peeling, too!
Canned peach balance: If I am using canned peaches, I sometimes reduce the amount of sugar. Canned peaches are naturally sweeter and are soaked in syrup.
Bubbly filling: I make sure each and every peach slice is fully coated in cornstarch before baking. This keeps the filling thick and makes it easy to serve after it cools.
Golden biscuit topping: I like my cobbler rustic. This dessert is not meant to look perfect. That is why I like dropping different-sized dollops of topping for that authentic cobbler feel.
Creamy accompaniment: I think peach cobbler should always be served with something creamy to balance out the sweetness. Instead of ice cream, I sometimes have a swirl of whipped coconut cream.
Don’t cut corners: This is more of an insider's tip… The corners are my favorite part of the cobbler. If you can, I recommend securing a piece for yourself.

Nutrition