This vegan peach cobbler is the best thing about summer! Bursting with ooey gooey, juicy peach filling and sweet vanilla cake, this cozy dessert is amazing on its own or with a scoop of vegan ice cream.
As someone who shares mostly savory recipes on her blog, I'm always super impressed by people who do the same thing with desserts. Personally, I'm incapable.
I just can't handle the sugar rush that comes with creating recipes for sweets!
I mean, I don't consider myself to have a massive sweet tooth or anything (just a little one!), but when you're shooting photos of vegan peach cobbler in the afternoon and getting gobs of vegan cobbler and ice cream everywhere, you can't not snack on it. And then I'm full of sugar and not hungry when dinner time comes around.
Let me tell you guys, this stupid thing was worth the sugar rush. It was incredible!
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What You'll Need
Making a vegan fruit cobbler is actually pretty simple! See, the cool thing about regular old peach cobbler is that it doesn't contain eggs — or at least no recipe I've ever seen does. The other non-vegan ingredients are really easy to swap out with plant-based ones! Here's what we'll use:
- Vegan butter. Look for this near the regular butter at your supermarket. Earth Balance and Miyoko's are a couple of popular brands.
- Peaches. Use fresh, ripe peaches for this dish — the riper the better!
- Sugar. Make sure it's organic. In the United States at least, most granulated sugar is processed using animal bone char, so it's not vegan. To keep your recipes vegan, use organic sugar, which is processed differently, without bone char.
- Salt.
- All-purpose flour. I haven't tested the recipe with any other varieties of flour, so use them at your own risk!
- Baking powder.
- Non-dairy milk. Just about any variety will work, as long as it's unflavored and unsweetened. Try soy milk, almond milk, or cashew milk.
- Vanilla extract.
How to Make Vegan Peach Cobbler
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Optional step: peel your peaches. I peeled mine, but you can skip it if you prefer.
- Slice your peaches.
- Put your peaches into a pot and heat them up with some organic sugar and cinnamon. They only need a few minutes — when they start to soften up and release their juices, they're done!
- While the peaches cook, preheat your oven and place some vegan butter into a baking dish. Place the dish in the oven to melt the butter.
- Start your batter by mixing your dry ingredients (flour, sugar, baking powder and salt). Add the wet ingredients (non-dairy milk and vanilla) and stir everything together just until blended.
- Spread the batter in the bottom of your baking dish. You might find that a lot of the butter rises up on top of the batter — this is totally fine!
- Arrange the peaches on top of the batter. Seems backwards right? Don't worry, when the cobbler cooks the batter will rise up, with some of it coming to the top to cover the peaches.
- Let it cool for a bit. It'll continue to set and the liquid will thicken up.
See how simple that was? You've got to love an easy vegan dessert recipe!
I highly recommend serving your vegan peach cobbler while it's still a bit warm with some vegan vanilla ice cream.
Leftovers & Storage
Peach cobbler is best served on the day it's made. However, if you have leftovers, try covering the original baking container with plastic wrap and storing it in the fridge for 2 to 3 days. You can then reheat the leftover cobbler in a 350°F oven for a few minutes (I believe I reheated mine for about 10) before serving.
Vegan Peach Cobbler FAQ & Tips
- Try to use super ripe, super juicy peaches for this recipe. I usually plan ahead and buy peaches that are still a bit on the firm side 2 to 3 days before making it. They'll be perfectly ripe by the time you're ready for them.
- Craving some cobbler when fresh peaches aren't in season? Use frozen instead! You'll just need to extend the cook time in step 4 by a few minutes to thaw the peaches.
- Can this dish be made gluten-free? I'm not sure! An all-purpose gluten-free flour blend would be your best bet, but I haven't tried this, so no promises.
More Vegan Summer Desserts
- Vegan Blueberry Pie
- Vegan Cherry Cheesecake Bars
- Vegan Strawberry Crisp
- Vegan Mango Lime Cheesecake
- Vegan Strawberry Shortcake
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Amazing Vegan Peach Cobbler
This vegan peach cobbler is the best thing about summer! Bursting with ooey gooey, juicy peach filling and sweet vanilla cake, this cozy treat is amazing on its own or with a scoop of vegan vanilla ice cream.
Ingredients
- ⅓ cup vegan butter
For the Peach Filling
- 2 ½ pounds ripe peaches (about 5 large peaches), peeled and sliced
- ⅔ cup organic sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
For the Batter
- 1 ¼ cups all-purpose flour
- ¾ cup organic granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unflavored and unsweetened non-dairy milk
- 1 teaspoon vanilla extract
Instructions
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Preheat the oven to 350°F.
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Place the butter into a 2-quart baking dish, then place the dish in the oven while it preheats, to melt the butter.
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To make the filling, stir the peaches, sugar, cinnamon and salt together in a medium saucepan and set it over medium heat.
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Heat the mixture, stirring occasionally, until the peaches begin to soften up and release their juices, about 5 minutes.
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Remove the pot from heat and set it aside while you make the batter.
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To make the batter, stir the flour, sugar, baking powder, and salt together in a large mixing bowl.
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In a separate bowl or liquid measuring cup, stir together the milk and vanilla.
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Add the milk mixture to the flour mixture and stir just until completely mixed.
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Pour the batter into the baking dish with the melted butter, then spread the peach mixture over the batter.
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Place the dish in the oven and bake until the peach mixture is very bubbly and the batter is set and lightly browned in spots, about 40 minutes.
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Remove the dish from the oven and transfer it to a cooling rack. Allow it to cool until just warm before serving. The peaches will set as it cools.
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Scoop the cobbler into bowls or onto plates. Serve alone or with a scoop of vegan vanilla ice cream.
This was delicious! I used canola oil instead of vegan Butter. The crispy edges of the cake were my favorite.
Yay! Glad you enjoyed it!
I'm about to make this cobbler. It sounds easy and delicious.
Having a more definite baking time would help. Difficult to know if your cooking time includes the peaches on top of the stove. Does that mean the cobbler should bake about 40 minutes?
Thanks so much for your vegan recipes!!
Davy
Oops! It is 40 minutes. Sorry about that! I hope you enjoy it!
Oh my gosh! It's like you were reading my mind. I was thinking peach cobbler and there it was. I can't wait to make it! Thanks!
I'm new to vegan. Thanks for the education on sugar.
Love your blog!
Laura
Perfect!! I hope you enjoy it!
We loved it! Peaches on top totally worked. I used coconut milk, and a bit less sugar with the peaches. I used 6 average sized peaches. Maybe the peaches in my region are smaller because I would use a couple more next time.
I'm so glad you enjoyed it! My peaches weight about 2 1/2 pounds total, so you could use that as a reference, but extra peaches probably wouldn't hurt either!
I just made it and it was amazing! Thank you for the recipe BUT it’s way too much sugar. I’ll be cutting it in half next time.
Glad you enjoyed it! You can certainly cut back on the sugar to suit your taste. :)
We loved this! So yummy :) No one could ever tell it was vegan. Paired it with some cashew milk vanilla ice cream!
That sounds so good! I'm glad it was a hit!
Haven't had a good peach cobbler in ages, so I am certainly going to try. Could this be made with other fruits like blueberries?
I haven't tried the recipe with different fruits, but I don't see why not! I'd love to hear how it turns out if you try.
Nice recipe, and I’d like to try it, especially since it’s vegan, but your metric conversion is nuts! In Australia we can’t go by US cup measurements because they are totally different. But who in her right mind is going to measure out 4.93 mls or 236.59 grams of an ingredient? If you want to be serious about appealing to an international cooking base, suggest you look at Nagi Tineats who caters for both US and Aust readers.
Hi! I’ve been using this recipe for the past year, and my partner and I are always impressed with how it turns out. Neither of us are serious bakers, but we love a mean peach cobbler, and your recipe is super simple and always incredible. Thank you thank you thank you, for providing us with the guidelines for a foolproof peach cobbler we can always look forward to!
I just finished baking the cobbler for 40 min. It looks liquify. Do you think I need to bake it more or will it thicken.? I made it exactly like the recipe.
Hi there again. I guess I didn’t have enough patience before I commented. I let it cool for 5 min. It’s perfect. I had 3 tblsof it. The best yet. 😊
Just made this, turned out great, only had 4 peaches, will add more next time. Thank you for your recipes, never disappoint.
Thank you so much for this recipe, it was the best peach cobbler I've ever had! I only had a tin of peaches so I drained most of the juice off and mixed with the sugar, cinnamon and salt. I didn't heat them before adding to the batter as they were already soft. It worked perfectly! I loved the way it caramelised all round the edges, and using cinnamon is a stroke of genius. I will always do it this way from now on 😊🥰
This is our go to recipe for cobbler. I double the peaches every time. I put 3/4 of the peach mixture on the bottom, then add the batter and top with remaining peaches. I lower the sugar a little as well. It’s is AMAZING! Thank you for a wonderful new addition to our recipes
This is great! I made it this morning with some extra-ripe PA peaches, and it was a hit---I like the fluffiness of the batter!
What size baking dish did you use? It looks like a 9x9? Can't wait to try this.
Yup - my dish is about 9x9. Anything that's relatively shallow and holds about 2 quarts should work though. Enjoy!
Hi Alissa,
Another amazing recipe! Thanx, it wad devoured by one and all.
I used less sugar, and had to improvise with apples as I didn't have enough peaches, but, as said, it was great.
Tamar
Instead of using organic sugar, can I substitute it with maple syrup?
Perhaps, but I can't say for sure without trying. My instinct tells me it might come out a bit too watery.
I only have canned peaches. Am I able to use them?
As long as they're packed in juice and not syrup I think they'll work, but I haven't tried using canned peaches in this recipe personally, so no promises! :) This article has some tips that might be helpful: https://www.tasteofhome.com/article/fresh-vs-frozen-peaches-when-to-use-each-type/
I'm planning to make this with cherries for mother's day. I have Colorado cherries in my freezer from last year and already had this in mind for them. In Georgia, where I was raised, be we always used self rising flour in cobblers and of course I don't have that in my pantry now that I love here. This is timely and appreciated.