If you’re looking for that perfect summer dessert that’s comforting, old-fashioned, and plant-based, this vegan peach cobbler is my go-to. It’s everything you want in a warm-weather bake: sweet, juicy peaches under a crisp, buttery biscuit topping. Honestly, there’s nothing better than digging into a big scoop of it with a generous swirl of vegan ice cream melting on top.
I’ve made this cobbler so many times for potlucks, family dinners, and cozy nights when we just want something special. It always disappears fast.
What is a Cobbler?
Cobbler is one of those classic, no-fuss desserts that feels like a big hug in a bowl. Instead of a bottom crust like pie, you get bubbling sweet fruit topped with a rustic, golden-brown biscuit or scone-like topping. The filling is saucy and fragrant, while the topping bakes up with crisp edges and a tender middle that soaks up all those juices.
I grew up thinking cobblers were purely a summer treat, but honestly, I make them year-round with whatever fruit is in season (or even frozen). This peach version is my favorite, especially when the fruit is perfectly ripe and dripping with juice.
For this vegan version, I use plant-based butter and a simple biscuit dough that bakes beautifully every time. Fresh peaches are ideal here, but canned works in a pinch.
Ingredients You’ll Need
Before you roll up your sleeves, let’s talk ingredients. Nothing too fancy—just wholesome pantry staples and fresh fruit if you can get it.
- Fresh peaches (or canned): When peaches are in season, I go straight for the fresh ones. Farmers markets are gold mines for perfectly ripe peaches that make this cobbler sing. If you’re using canned, choose ones in juice, not syrup, to keep it from getting overly sweet.
- Granulated sugar + light brown sugar: I like using a mix for depth. The brown sugar adds a hint of caramel flavor.
- Ground cinnamon: A must for that warm, nostalgic scent. I sometimes add a pinch of nutmeg too.
- Cornstarch: Helps the filling thicken into a luscious sauce.
- Plain white flour (all-purpose): For the biscuit topping.
- Baking powder: Gives that beautiful rise.
- Fine sea salt: Balances the sweetness.
- Vegan butter: I always use a firm block style. It gives that rich, crumbly texture.
- Vanilla extract: Just a splash makes everything smell like home baking.
- Lemon juice: Brightens the fruit and balances the sweetness.
- Poppy seeds (optional): A fun little crunch and visual flair.
If I’m baking for friends, I sometimes double the recipe. Trust me, there are never leftovers.
How to Make This Recipe
Let’s break it down step by step. It’s all easy, and you don’t need any fancy equipment. I usually do this on a lazy weekend afternoon with music playing in the background.
Prep the Peaches:
If you’re using fresh, they’ll need peeling, slicing, and pitting. I know it’s tempting to skip peeling, but it really makes the filling silky and smooth.
Make the Filling:
Toss the peach slices with sugars, cinnamon, cornstarch, and lemon juice in a big bowl. I like using my hands to make sure everything is well coated—it’s messy but satisfying.
Bake the Filling:
Spread it all into your baking dish and pop it in the oven briefly. This step helps get the juices flowing and starts that amazing thick sauce.
Top and Bake:
While the filling bakes, I mix the cobbler dough. Don’t overwork it—a light hand gives you tender, flaky biscuits. I spoon it right over the warm peaches, then back in the oven it goes until it’s all golden and bubbling. The smell filling the house at this point is unbelievable.
My favorite part? Scooping out a big serving and watching the peach juices swirl with melting vegan ice cream.
How to Peel Peaches
I know peeling can feel like a chore, but it’s so worth it. This is my tried-and-true method for the easiest peeling ever:
- Bring a big pot of water to a gentle boil.
- Cut a small “X” on the bottom of each peach.
- Drop them in the boiling water for about a minute.
- Immediately transfer them to a bowl of ice water.
- Once cool, the skins slip right off with barely any effort.
I usually set up a little station at the kitchen counter, and if I’m prepping a lot, I’ll rope in whoever’s nearby to help.
Using Canned Peaches
If you’re short on time or it’s off-season, canned peaches save the day. I always keep a couple of cans in the pantry for cobbler emergencies.
When using canned, I like to drain them well and add an extra tablespoon of lemon juice to brighten the flavor. They’re softer than fresh peaches, so the filling comes out a bit saucier, but I honestly love that. It feels extra cozy.
Vegan Peach Cobbler
There’s something deeply nostalgic about a bubbling peach cobbler straight from the oven—the sweet aroma of stone fruit mingling with notes of cinnamon and buttery biscuits is pure comfort. This version happens to be 100% plant-based, but you'd never know it. It's rich, golden, and has that classic Southern charm—just without the dairy.
I love serving this cobbler still warm from the oven with a generous scoop of vegan vanilla ice cream melting into the crevices. Whether you're enjoying it on a lazy Sunday or bringing it to a gathering, it's always a hit.
Ingredients
For the Peaches:
- 900g fresh peaches (about 5–6 large ones), peeled and sliced – or go for convenience with two 420g cans, well-drained
- 35g granulated sugar
- 35g light brown sugar
- A pinch of ground cinnamon
- 1 tablespoon cornstarch
For the Cobbler Topping:
- 150g plain (all-purpose) flour
- 1 tsp baking powder
- ½ tsp fine sea salt
- 60g granulated sugar
- 60g light brown sugar
- 90g vegan butter, cold and cubed
- 2 tbsp just-boiled water
- 1 tsp vanilla extract
Instructions
- Prep the Peaches
- Start by preheating your oven to 200°C (390°F), using a fan or convection setting if possible.
- If you’re using fresh peaches, bring a large pot of water to a rolling boil. Score a shallow “X” on the bottom of each peach, then gently lower them into the water for about 1 minute. Immediately transfer them to a bowl of ice water—this makes peeling a breeze. Once cooled, peel away the skins, slice around the pit, and discard the stones.
- In a large mixing bowl, toss the sliced peaches with both sugars, a pinch of cinnamon, and cornstarch until everything’s evenly coated.
- Transfer the peach mixture to a baking dish or casserole and spread it out evenly. Pop it into the oven and let the peaches roast for 10 minutes. This helps deepen their flavor and start that beautiful syrupy base.
- Make the Biscuit Topping
- While the peaches are doing their thing, prepare the cobbler topping.
- In a medium bowl, whisk together the flour, baking powder, salt, and sugars. Add the chilled vegan butter and rub it in with your fingertips until the mixture looks like coarse breadcrumbs (or pulse it in a food processor if you prefer). Drizzle in the just-boiled water and vanilla, and stir gently to form a soft, rustic dough.
- Assemble & Bake
- Take the baking dish out of the oven and drop spoonfuls of the biscuit dough over the hot peaches. There’s no need to be precise—the dough will spread and puff up as it bakes, creating that lovely, uneven cobbler crust.
- Return the dish to the oven and bake for another 30 minutes, or until the top is golden and cooked through.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 295Total Fat 12gSaturated Fat 2gTrans Fat 2gUnsaturated Fat 10gCholesterol 0mgSodium 280mgCarbohydrates 47gFiber 2gSugar 44gProtein 1g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Some Helpful FAQs
Can I use frozen peaches?
Absolutely. Just thaw and drain them well before using. They work beautifully, especially when you can’t get fresh.
Can I make this cobbler gluten-free?
Yes! Swap in your favorite 1:1 gluten-free all-purpose flour blend. I’ve tried it and it bakes up just fine.
How do I store leftover cobbler?
I rarely have leftovers, but when I do, I cover the dish and keep it in the fridge for 2–3 days. I reheat individual portions in the microwave or pop the whole dish in a low oven until warmed through.
Can I add other fruits to this cobbler?
Definitely. Blackberries, blueberries, or even raspberries pair really well with peaches. I love tossing in a handful of berries if I have some that need using up.
What’s the best way to serve peach cobbler?
Warm, always. Preferably with a big scoop of vegan vanilla ice cream or coconut whipped cream. I love serving it in shallow bowls so the ice cream melts right into the peachy sauce.
This vegan peach cobbler is my ode to summer and all its sweet, messy joys. I hope you give it a try and share it with the people you love. It’s the kind of dessert that begs to be eaten on a porch at sunset or served at the end of a big family meal.
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