Vegan Peach Cobbler

Vegan peach cobbler, decadent, sweet, and the absolute best summer dessert. It is perfect to take to any party you might be attending!

When I tell you this vegan peach cobbler is the best summer dessert, I really mean it! It is so deep in flavor, sweet, and decadent, as well as cozy and delicious. Everyone will ask for seconds!

I love that it is made with fresh juicy peaches (one of my favorite summer fruits) but if you don't have them in hand, feel free to use canned peaches. The best vegan peach cobbler there is!

Ingredient notes

• Fresh peaches: if it’s not peach season, you could also use canned or frozen peaches if you want.
• Granulated sugar: feel free to use other types of sugar, like brown sugar, coconut sugar, or cane sugar. Make sure the sugar you’re using is vegan. I've never tried to make this recipe using liquid sweeteners like maple syrup, but if you do, please let me know in the comments!
• Cornstarch: feel free to use any other type of starch instead. 
• All-purpose flour: I’ve only made this recipe using all-purpose flour, but you could probably use any other kind of flour.
• Vegan butter: store-bought works amazing, but you could also make your own vegan butter at home.
• Unsweetened plant milk: any type of unsweetened non-dairy milk is okay, but soy milk is my favorite one for baking.
• Vanilla extract: I always use homemade vanilla extract as it’s more affordable, and extremely easy to make, but store-bought is also a good choice.
• Feel free to top your vegan peach cobbler with some chopped nuts like almonds, hazelnuts, or walnuts.

Dietary variations

• Make it gluten-free: use a gluten-free flour blend to enjoy a gluten-free peach cobbler, but keep in mind that you may need to adjust the amount of it.
• Make it soy-free: use soy-free plant-based milk and check the ingredients of your store-bought vegan butter so it doesn't contain soy.

How to make vegan peach cobbler

For the peaches:

• Preheat the oven to 350ºF or 180ºC.
• Slice the peaches and add them to a large bowl along with the sugar, cornstarch, and cinnamon. Stir and mix until well combined.
• Transfer the mixture to an 8x18 inch baking dish (about 20×20 cm) and bake for 10 minutes.

For the batter:

• Mix the dry ingredients in a large mixing bowl until well combined.
• Incorporate the vegan butter and cut into the dry ingredients with a pastry cutter until coarse crumbs form.
• Finally, add the plant milk and the vanilla extract and mix until evenly combined. 

For assembly:

• Sprinkle the batter on top of the peaches and spread it out a little bit.
• Bake for about 40-45 minutes.
• Remove from the oven and let cool for 5 minutes before serving.
• Serve your vegan peach cobbler warm.

How to store

• Fridge: keep the leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: skeep it in an airtight container in the freezer for up to 3 months. You can freeze it baked, although the dough topping will be a little soggy, so it’s a better idea to freeze it unbaked.
• Reheat: use the microwave or oven. To reheat in the oven, remove it from the fridge and allow it to come to room temperature, then bake at 350ºF or 180ºC for about 20 minutes or until warmed through. To reheat from frozen, just place the frozen cobbler in the oven for 20 minutes longer than the recipe directs.

Looking for more vegan dessert recipes?

• Vegan Strawberry Shortcake
• Vegan Bread Pudding
• Banana Ice Cream
• Vegan Milkshake
• Vegan Carrot Cake

Did you make this vegan peach cobbler recipe?

Please leave a comment and rate it below. We’d love to hear from you!

5 from 1 vote

Vegan Peach Cobbler

Vegan peach cobbler, decadent, sweet, and the absolute best summer dessert. It is perfect to take to any party you might be attending!

Prep: 15 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 8

PRINT PIN COMMENT

---

Ingredients 

US CustomaryMetric

 

½x1x2x

For the peaches:

• ▢ 3 cups fresh sliced peaches, about 4 peaches
• ▢ ¼ cup granulated sugar
• ▢ 1 tablespoon cornstarch
• ▢ ½ teaspoon ground cinnamon

For the batter:

• ▢ 1 cup all-purpose flour
• ▢ ¾ cup granulated sugar
• ▢ 2 teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ ½ cup vegan butter, cold and cubed
• ▢ 1 tablespoon unsweetened plant milk, I used soy milk
• ▢ 1 teaspoon vanilla extract, optional

Cook ModePrevent your screen from going dark

Instructions 

For the peaches:

• Preheat the oven to 350ºF or 180ºC.
• Add the sliced peaches, sugar, cornstarch, and cinnamon to a large bowl and mix until well combined.
• Transfer to an 8x18 inch baking dish (about 20×20 cm) and bake for 10 minutes. You can also use a 9x13 inch baking dish if you want (about 23x30 cm). However, the peach cobbler will be more spread out, so keep that in mind.

For the batter:

• Mix the dry ingredients in a large mixing bowl (flour, sugar, baking powder, and salt) until well combined.
• Incorporate the vegan butter and cut into the dry ingredients with a pastry cutter or with your hands until coarse crumbs form.
• Finally, add the plant milk and the vanilla extract and mix until evenly combined. 

For assembly:

• Sprinkle the batter on top of the peaches and spread it out a little bit. It doesn't have to cover all of the peaches.
• Bake for about 40-45 minutes or until lightly browned and the biscuit topping is cooked through. 
• Remove from the oven and let cool for 5 minutes before serving.
• Serve your vegan peach cobbler warm with a scoop of vegan ice cream or vegan whipped cream.
• Store the leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. You can freeze it baked, although the dough topping will be a little soggy, so it’s a better idea to freeze it unbaked. When ready to bake, place the frozen cobbler in the oven for 20 minutes longer than the recipe directs.

Notes

• If peaches are not in season, you could also use canned peaches if you want.
• Make sure the sugar you’re using is vegan.
• Feel free to use any other type of starch instead of cornstarch. 
• You could also make this vegan peach cobbler with other types of plant milk, such as almond milk or oat milk. However, soy milk is my favorite one for baking.
• I’ve only made this recipe using all-purpose flour, but you could probably use any other kind of flour. However, you may need to adjust the amount of it. Use a gluten-free flour blend for a gluten-free version of this recipe.

Nutrition

Serving: 1serving | Calories: 279kcal | Carbohydrates: 44g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 274mg | Potassium: 94mg | Fiber: 1g | Sugar: 30g | Vitamin A: 193IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg

Tried this recipe?Leave a comment below and let me know how it was!

Course: Dessert

Cuisine: American

Author: Iosune Robles