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 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!
How to Veganize Peach Cobbler
It’s 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 vegan ones! Here’s what we’ll use:
Milk: Use your favorite non-dairy milk. Easy!
Butter: Use a vegan butter, such as Earth Balance.
Sugar: Did you see this one coming? 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.
How to Make Vegan Peach Cobbler
Start with some ripe, juicy peaches. The riper and juicier the better. I peeled mine for this batch, but if you don’t feel like it and don’t mind the peel, skip it. 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.
Now for the batter. Start 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.
Now the fun part! 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.
I highly recommend serving your vegan peach cobbler while it’s still a bit warm with some vegan vanilla ice cream.
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.
- This dish is best served the same day that 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.
- 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.
- Looking for even more fun vegan ways to use summer peaches? Try them on a sandwich, in summer rolls, or over polenta!
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.
- 1/3 cup vegan butter
For the Peach Filling
- 2 1/2 pounds ripe peaches (about 5 large peaches), peeled and sliced
- 2/3 cup organic sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Batter
- 1 1/4 cups all-purpose flour
- 3/4 cup organic granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unflavored and unsweetened non-dairy milk
- 1 teaspoon vanilla extract
Preheat the oven to 350°F.
Place the butter into a 2-quart baking dish, then place the dish in the oven while it preheats, to melt the butter.
To make the filling, stir the peaches, sugar, cinnamon and salt together in a medium saucepan and set it over medium heat.
Heat the mixture, stirring occasionally, until the peaches begin to soften up and release their juices, about 5 minutes.
Remove the pot from heat and set it aside while you make the batter.
To make the batter, stir the flour, sugar, baking powder, and salt together in a large mixing bowl.
In a separate bowl or liquid measuring cup, stir together the milk and vanilla.
Add the milk mixture to the flour mixture and stir just until completely mixed.
Pour the batter into the baking dish with the melted butter, then spread the peach mixture over the batter.
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.
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.
Scoop the cobbler into bowls or onto plates. Serve alone or with a scoop of vegan vanilla ice cream.