This vegan peach cobbler is the perfect summertime dessert. Bursting with juicy, ripe peaches and topped with a golden, buttery crust, this cobbler is sure to become your new favorite treat during peach season.
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Juicy, sweet, and bursting with flavor, peaches are one of my favorite fruits to enjoy during the warmer months. If you find yourself with a bounty of ripe peaches, there are so many wonderful ways to use them in your vegan cooking and baking.
Have you tried my recipes for peach baked oatmeal or refreshing peach juice? They're the perfect way to start your day on a peachy note. But when you're craving a truly special summer dessert, this vegan peach cobbler is an absolute must-try.
The best part? This recipe is ready in under an hour from start to finish, with minimal hands-on time required. Simply prep the ingredients, assemble the cobbler, and let your oven work its magic while the tantalizing aroma of cinnamon, sugar, and bubbling peaches fills your kitchen.
🙋How To Make Vegan Peach Cobbler
- Preheat your oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish.
- In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, vanilla extract, ground cinnamon, ground nutmeg, lemon zest, and lemon juice. Toss everything together until the peaches are evenly coated. Transfer the peach mixture into the prepared baking dish, spreading it out into an even layer.
- In another bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- In a separate small bowl, mix together the non-dairy milk, melted vegan butter or coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Choosing The Perfect Peaches
Choose ripe, juicy peaches for the best flavor and texture. Look for peaches that yield slightly to gentle pressure when squeezed. Ripe peaches will also have a fragrant aroma, especially near the stem end.
- Drop spoonfuls of the cobbler batter over the top of the peaches in the baking dish, covering them as evenly as possible.
- Place the cobbler in the preheated oven and bake for 35-40 minutes, or until the filling is bubbly and the cobbler topping is golden brown.
- Once done, remove the cobbler from the oven and allow it to cool for a few minutes before serving.
- Serve warm, optionally topped with a scoop of vegan vanilla ice cream or dairy-free whipped cream.
❄️Storage Instructions
Refrigerator
After baking the vegan peach cobbler, allow it to cool completely at room temperature. Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil to prevent drying out and store it in the refrigerator. The cobbler can be stored in the refrigerator for up to 3-4 days.
When you're ready to eat it, simply reheat individual servings in the microwave or warm the entire cobbler in a preheated oven until heated through.
Freezer
After baking and cooling the cobbler completely, wrap the dish tightly with plastic wrap or aluminum foil, or transfer individual portions into airtight freezer-safe containers. Make sure to label the containers with the date of preparation. Frozen peach cobbler can be stored in the freezer for up to 3 months.
When you're ready to eat it, thaw the cobbler overnight in the refrigerator and then reheat it in the oven until warmed through. Freezing may slightly affect the texture of the cobbler, but it should still be delicious.
🙋Frequently Asked Questions
Yes, you can use canned peaches for this recipe. Drain the canned peaches well before using them to prevent excess liquid in the cobbler filling. Adjust the sugar quantity in the filling slightly if the canned peaches are already sweetened. You'll need approximately 2 to 2 ½ cans of peaches, depending on the size of the cans and how much fruit you prefer in your cobbler.
Either way is fine. Peeled peaches will yield a smoother texture, while leaving the peel on will result in a more textured dish. I prefer to leave the peel on, but it's a matter of personal preference.
Yes, you can make this vegan peach cobbler in advance. Prepare the cobbler as instructed, but instead of baking it immediately, cover it tightly and store it in the refrigerator for up to 24 hours before baking. When ready to bake, simply remove it from the refrigerator, uncover it, and bake according to the recipe instructions.
More Vegan Summer Dessert Recipes
Easy Vegan Blueberry Cobbler In A Skillet
📖 Recipe
Vegan Peach Cobbler
Ingredients
- 6-7 ripe peaches peeled and sliced
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Zest of 1 lemon
- Juice of ½ lemon
For The Cobbler Topping
- 1 cup all purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup soy milk or other plant based milk
- ¼ cup melted vegan butter or coconut oil
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish.
- In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, vanilla extract, ground cinnamon, ground nutmeg, lemon zest, and lemon juice. Toss everything together until the peaches are evenly coated. Transfer the peach mixture into the prepared baking dish, spreading it out into an even layer.
- In another bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- In a separate small bowl, mix together the non-dairy milk, melted vegan butter or coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Drop spoonfuls of the cobbler batter over the top of the peaches in the baking dish, covering them as evenly as possible.
- Place the cobbler in the preheated oven and bake for 35-40 minutes, or until the filling is bubbly and the cobbler topping is golden brown.
- Once done, remove the cobbler from the oven and allow it to cool for a few minutes before serving.
- Serve warm, optionally topped with a scoop of vegan vanilla ice cream or dairy-free whipped cream.
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