Get ready to fall in love with the ultimate summer dessert, reimagined. This vegan peach cobbler recipe delivers all the classic, Southern-style comfort you crave, with a juicy, bubbly peach filling and a soft, golden-brown biscuit topping. It’s incredibly easy to make, uses simple pantry staples, and proves you don’t need dairy or eggs to create a truly spectacular dessert.
Whether you’re serving it warm from the oven with a scoop of dairy-free vanilla ice cream or enjoying a slice the next morning, this plant-based cobbler is a guaranteed crowd-pleaser. It’s the perfect end to any summer meal.
Why This is the Best Vegan Peach Cobbler Recipe
You’ll come back to this recipe again and again. It’s not just a vegan version of a classic; it’s a fantastic dessert in its own right!
- Incredibly Flavorful: Sweet, ripe peaches are tossed with cinnamon and nutmeg for a warm, spiced filling that bubbles to perfection.
- Perfect Texture: We’ve perfected the tender, cake-like biscuit topping that’s sturdy enough to hold its shape but soft enough to melt in your mouth.
- Simple & Accessible Ingredients: No hard-to-find specialty items here! This recipe uses common ingredients you likely already have.
- Foolproof Method: With clear, step-by-step instructions, even beginner bakers can achieve a beautiful and delicious cobbler. It’s even better than our classic Southern peach cobbler recipe.
Key Ingredients You’ll Need
The magic of this cobbler lies in its simplicity. Here’s a quick look at the key players that make this recipe shine.
For the Peach Filling
- Peaches: The star of the show! Ripe, juicy peaches provide the best flavor.
- Sugars: A mix of granulated and brown sugar creates a rich, caramel-like sauce for the filling.
- Cornstarch: This is essential for thickening the peach juices, preventing a runny cobbler.
- Lemon Juice: A splash of fresh lemon juice brightens the flavor of the peaches and balances the sweetness.
- Spices: Ground cinnamon and a pinch of nutmeg add warmth and classic cobbler flavor.
For the Cobbler Topping
- All-Purpose Flour: Provides the structure for our tender biscuit topping.
- Granulated Sugar: Adds just the right amount of sweetness to the topping.
- Baking Powder: This is the leavening agent that makes the topping light and fluffy.
- Salt: A pinch of salt enhances all the other flavors.
- Vegan Butter: Use a cold, firm, stick-style vegan butter. It creates tender pockets in the dough, similar to making biscuits.
- Plant-Based Milk: Unsweetened almond, soy, or oat milk all work beautifully.
- Vanilla Extract: Adds a lovely background note to the topping.
Fresh, Frozen, or Canned Peaches?
One of the best things about this recipe is its versatility. You can make a delicious vegan peach cobbler any time of year!
- Fresh Peaches: When in season, nothing beats them. Look for ripe peaches that have a little give when gently pressed. Using fresh peaches gives you the absolute best flavor and texture.
- Frozen Peaches: A fantastic option for the off-season. Thaw them completely and drain any excess liquid before using to avoid a watery filling.
- Canned Peaches: The most convenient choice. Be sure to buy peaches packed in juice, not heavy syrup. Drain them very well before using. You may want to reduce the sugar in the filling slightly.
How to Make The Perfect Vegan Peach Cobbler
Making this dairy-free dessert is a simple, two-part process: preparing the juicy filling and mixing the fluffy topping. Let’s get started!
Step 1: Prepare the Peach Filling
First, preheat your oven to 375°F (190°C). In a large bowl, gently combine the sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Toss until the peaches are evenly coated. Pour this mixture into a 9-inch deep-dish pie pan or a 2-quart baking dish and spread evenly.
Step 2: Mix the Cobbler Topping
In a separate medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Add the cold, cubed vegan butter. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
Step 3: Finish the Topping and Assemble
Pour the plant-based milk and vanilla extract into the flour mixture. Stir with a fork just until a soft, shaggy dough forms. Be careful not to overmix! Drop spoonfuls of the dough evenly over the peach filling. For a golden, crispier top, you can sprinkle a little extra sugar over the dough.
Step 4: Bake to Perfection
Place the baking dish on a baking sheet to catch any potential drips. Bake for 35-45 minutes, or until the peach filling is hot and bubbly and the topping is a deep golden brown. Let the cobbler cool for at least 20-30 minutes before serving. This allows the filling to set up properly.
Pro Tips for Cobbler Perfection
- Use Cold Butter: For the most tender, biscuit-like topping, make sure your vegan butter is very cold. This creates steam pockets as it bakes, resulting in a lighter texture.
- Don’t Overmix: Mix the topping batter just until it comes together. Overmixing develops the gluten in the flour, which can lead to a tough, dense topping.
- Let It Rest: Letting the cobbler cool before serving is crucial. It gives the delicious, syrupy filling time to thicken, making it much easier to scoop and serve.
- Serve Warm: This vegan peach cobbler is at its absolute best when served warm, preferably with a generous scoop of your favorite vegan vanilla ice cream.
Easy Vegan Peach Cobbler Recipe
Vegan Peach Cobbler Recipe (Easy & Southern-Style!)
Ingredients
Equipment
Instructions
- Preheat oven to 375°F (190°C). In a large bowl, combine the sliced peaches, 1/2 cup granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Toss gently to coat.
- Pour the peach mixture into a 9-inch deep-dish pie pan or a 2-quart baking dish and spread into an even layer.
- In a separate medium bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, and salt.
- Add the cold, cubed vegan butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter in until the mixture resembles coarse crumbs.
- Pour in the plant-based milk and vanilla extract. Stir with a fork just until a soft dough forms. Do not overmix.
- Drop spoonfuls of the dough over the peach filling. Sprinkle the top with a little extra granulated sugar for a crispier crust.
- Place the dish on a baking sheet. Bake for 35-45 minutes, until the topping is golden brown and the filling is hot and bubbly.
- Let the cobbler cool for at least 20-30 minutes before serving. This allows the filling to set. Serve warm, optionally with a scoop of vegan vanilla ice cream.
Notes
Tip 2: Don't overmix the topping batter; mix just until combined to keep it light and soft.
Tip 3: Let the cobbler rest after baking. This is crucial for allowing the juicy filling to thicken up properly before serving.
Variations and Substitutions
Want to customize your cobbler? Here are a few ideas:
- Gluten-Free: For a completely gluten-free peach cobbler, simply substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum.
- Add Berries: Mix in a cup of fresh or frozen blueberries or raspberries with the peaches for a delicious fruit combination.
- Spice It Up: Add a pinch of ground ginger or cardamom to the peach filling for another layer of warm spice.
- Nutty Topping: Sprinkle some chopped pecans or sliced almonds over the biscuit topping before baking for a delightful crunch.
How to Store and Reheat Your Cobbler
Leftover cobbler is a true delight! Here’s how to store it properly.
- Room Temperature: You can store the cobbler, loosely covered, at room temperature for up to 2 days.
- Refrigerator: For longer storage, cover the cobbler tightly and refrigerate for up to 5 days.
- Reheating: The best way to reheat cobbler is in the oven. Place it in a 350°F (175°C) oven for 10-15 minutes, or until warmed through. This will help re-crisp the topping. You can also microwave individual portions, but the topping will be softer.
Frequently Asked Questions
Absolutely! To make this a gluten-free vegan peach cobbler, simply replace the all-purpose flour in the topping with a good quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. The results are just as delicious.
Yes, you can! If using frozen peaches, thaw them completely and drain any excess liquid before using. If using canned peaches, choose ones packed in juice (not syrup) and drain them very well. You may want to slightly reduce the sugar in the filling if using canned peaches.
The cobbler is done when the biscuit topping is a deep golden brown and the peach filling is visibly hot and bubbling thickly around the edges of the dish.
You can store leftovers loosely covered at room temperature for up to 2 days, or covered in the refrigerator for up to 5 days. For best results, reheat in a 350°F (175°C) oven for 10-15 minutes to warm the filling and re-crisp the topping.
Unsweetened almond milk, soy milk, or oat milk all work wonderfully in the cobbler topping. The key is to use an unsweetened and neutral-flavored milk so it doesn’t overpower the other flavors.
The Perfect End to Any Meal
This easy vegan peach cobbler recipe is pure comfort in a dish. It’s warm, sweet, and satisfying in every way. I know you and your family will absolutely love this simple, delicious dessert.
If you try this recipe, please leave a comment below and let me know how it turned out! And don’t forget to save it to your favorite dessert board on Pinterest!
