This is by far the best vegan peach cobbler. Made with juicy ripe peaches and a buttery biscuit topping this is the ultimate summer dessert.
I have eaten a fair few peach cobblers in my time and I have to say this is the best one I have ever tasted.
It’s made with juicy, ripe peaches so it’s ideal if they are in season. But even if they’re not, you can still make this vegan peach cobbler as it works with frozen peaches too.
So it can work any time of year. Or just bookmark this recipe for summertime and make our delicious vegan apple crisp right now instead.
Ingredients For Peach Cobbler:
Ingredient Notes
- Fresh ripe yellow peaches – it’s ideal if your peaches are ripe and juicy and sweet. Alternatively, use frozen peaches (no need to thaw them first). Canned peaches will not work as well in this recipe.
- Soy milk– can be swapped for almond milk or another non-dairy milk.
- Cornstarch – thickens up the peach filling without being too heavy.
How To Make Vegan Peach Cobbler
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add sliced peaches, lemon juice, white sugar, cornstarch, vanilla extract, cinnamon, nutmeg and salt to a mixing bowl and toss together. Set aside.
- Add all purpose flour to a mixing bowl along with white sugar, baking powder and salt and mix together.
- Add vegan butter and mix in with your hands until crumbly.
- Add soy milk and mix into a thick batter.
- Place the peaches into a 9×13 dish and smooth down.
- Spread the batter on top and use your fingers to spread it out as best you can over the top of the peaches.
- Place into the oven and bake for 55 minutes at 350°F.
- The topping should be golden brown and cooked through. Check carefully by inserting a toothpick into the center of the cobbler to make sure that the topping is cooked through.
Serving Suggestions
Serve it warm topped with a scoop of vegan ice cream. Vegan whipped cream is also good but for this dessert ice cream is hands down the best option for serving.
Recipe FAQ
We peeled the peaches first because we find it works really well for the texture of your cobbler filling. But if you know the peels won’t bother you, you can save time and skip this step.
Frozen peaches work in this cobbler, but canned peaches may end up too mushy. If you do use frozen peaches, you can use them straight (no need to thaw first) but you may need to allow an extra 5 minutes baking time.
Storing and Freezing
Keep your leftover vegan peach cobbler covered in the fridge for 3-4 days.
You can freeze it for up to 3 months. Let it cool completely before freezing. Thaw overnight in the fridge and then reheat in the oven until heated through.
More Vegan Desserts
- Vegan Apple Crisp
- Vegan Bread Pudding
- Vegan Apple Pie
- Vegan Sticky Toffee Pudding
- Vegan Rice Pudding
- Vegan Pecan Pie
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Peach Cobbler
Ingredients
Filling:
- 3 pounds Ripe Yellow Peaches (1400g) Peeled and sliced, about 7 packed cups
- 1 ½ Tablespoons Lemon Juice
- ¾ cup White Granulated Sugar (150g)
- 1 ½ Tablespoons Cornstarch
- ½ teaspoon Vanilla Extract
- ½ teaspoon Cinnamon
- ⅛ teaspoon Nutmeg
- ⅛ teaspoon Salt
Biscuit Topping:
- 2 cups All Purpose Flour (250g)
- ½ cup White Granulated Sugar (100g)
- 1 Tablespoon Baking Powder
- ¼ teaspoon Salt
- ½ cup Vegan Butter (112g)
- ½ cup Soy Milk (120ml) or other non-dairy milk
Instructions
- Preheat the oven to 350°F (180°C). Spray a 9×13 baking dish with non-stick spray.
- Add sliced peaches, lemon juice, white sugar, cornstarch, vanilla extract, cinnamon, nutmeg and salt to a mixing bowl and toss together. Set aside.
- Add all purpose flour to a mixing bowl along with white sugar, baking powder and salt and mix together.
- Add vegan butter and mix in with your hands until crumbly.
- Add soy milk and mix into a thick batter.
- Place the peaches into a 9×13 dish and smooth down.
- Spread the batter on top and use your fingers to spread it out as best you can over the top of the peaches.
- Place into the oven and bake for 55 minutes.
- The topping should be golden brown and cooked through. Check carefully by inserting a toothpick into the center of the cobbler to make sure that the topping is cooked through.
- Serve warm topped with a scoop of vegan ice cream or vegan whipped cream.
Notes
- Frozen peaches will also work in this cobbler, but canned peaches may end up too mushy. If you do use frozen peaches, you can use them straight (no need to thaw them first) but you may need to allow an extra 5 minutes baking time.
- Keep leftover cobbler covered in the fridge for 3-4 days. It is also freezer friendly for up to 3 months. Let it cool completely before freezing. Thaw overnight in the fridge and then reheat in the oven until heated through.
Fabulously tasty and quick recipe. Saved time by using 3 tins of peaches in juice. Omitted the salt and fruit sugar.
So glad you enjoyed it! 🙂
Recipe doesn’t say how long to cook it for??
Oh my word, sorry Emma, something had gone super wonky on the recipe card and two of the bullet points weren’t showing! It’s now fixed. Thanks for letting us know about it!
Can one use Gluten free flour? This looks mouthwatering and I really want to try it!
Yes, a gluten free baking blend would work great! 🙂
Do you think I could use liquid stevia in this instead of sugar?
No I don’t think so at all. You could likely reduce the sugar though if you want to. 🙂