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Vegan peach cobbler on a plate with a fork and scoop of vanilla ice cream.

Vegan Peach Cobbler

Keri Bevan
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.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 346 kcal

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.

Notes

Gluten Free Option: To make this recipe gluten-free, substitute gluten-free all-purpose flour for the regular flour in both the cobbler topping.

❄️Storage Instructions

Refrigerator

After baking the cobbler, allow it to cool completely at room temperature. Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil 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.

Nutrition

Calories: 346kcalCarbohydrates: 68gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 259mgPotassium: 240mgFiber: 3gSugar: 47gVitamin A: 927IUVitamin C: 8mgCalcium: 80mgIron: 2mg
Keyword vegan peach cobbler
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