This is the best and easiest Vegan Peach Cobbler! Perfect when peaches are in season, you will want to make this over and over again.

peach cobbler in a white bowl with ice cream

Does anyone else enjoy peach season as much as I do? This time of year peaches start showing up at the Farmer’s Market, and they are beyond incredible! We eat plenty of them sliced for snacks, and I even put some peeled and diced peach on my pizza last week. It was actually delicious! But my other favorite thing to do with fresh peaches? MAKE PEACH COBBLER!

Specifically, this vegan peach cobbler. It truly is the best, with a perfectly sweet topping and plenty of fresh peaches. Plus it’s easy to make!

peach cobbler, cooked, with a gold spoon in casserole dish

How to make Vegan Peach Cobbler:

(See recipe card at the bottom of the post for the full recipe and print options)

Preheat the oven to 350 degrees F and lightly grease a 2-quart baking dish. Prepare your peaches. I simply sliced them, but you can peel them and dice them if you’d like.

To peel peaches: The skin doesn’t bother me, but to easily peel peaches, boil a large pot of water, then turn off the heat and drop the peaches in, whole, for about 10 seconds. Then place them in an ice bath or run them under cold water. After that, the skins can be peeled off easily.

Next, place the peaches in the dish, and sprinkle with sugar and cornstarch. Mix well in the dish and spread out evenly. Make the simple cobbler batter, then spread it on top of the peaches. It doesn’t have to be perfect. Bake for 30-35 minutes, until the crust is golden and the peaches are bubbling.

collage of how to put together vegan peach cobbler

Can I use frozen or canned peaches?

It’s definitely better with fresh peaches, but you can use frozen or canned peaches as well. For frozen, thaw and drain them before using. For canned, drain them before using.

How ripe should fresh peaches be for cobbler?

You want peaches that are ripe but still somewhat firm, not too soft and mushy or your cobbler will be mushy as well.

Can I make this in advance?

No, I wouldn’t suggest it. It’s really best fresh, though I enjoy any leftovers from the refrigerator for a few days. You could prepare your peaches ahead of time, so it’s faster to put together when you are ready to serve it.

close up of vegan peach casserole in dish with a gold spoon

Serve peach cobbler warm with a scoop of non-dairy vanilla ice cream or coconut whipped cream. Leftovers keep for 2-3 days in the refrigerator, and taste great cold or warmed up. Enjoy!

Want more fruity Summer desserts?

serving of vegan peach casserole in a bowl with soy vanilla ice cream scoop

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serving of vegan peach casserole in a bowl with soy vanilla ice cream scoop
4.86 stars (81 ratings)

Easy Vegan Peach Cobbler

This is the best and easiest Vegan Peach Cobbler! Perfect when peaches are in season, you will want to make this over and over again.
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 6 servings



  • 3 cups sliced or diced peaches (about 4 large peaches) peeled if desired, see Notes
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch



  • Preheat the oven to 350 degrees F and lightly grease a 2 quart baking dish. A 8x8 dish will work as well. You can even use a 9x13 dish but the cobbler will be more spread out.
  • Prepare the peaches: Slice or dice your peaches (peel if desired, see Note on how to best do this). Place them in the casserole dish, then sprinkle the 1/4 cup of sugar and cornstarch on top. Mix right in the dish to combine, then spread the peaches out evenly in the dish.
  • Make the batter: In a large bowl, mix together the melted vegan butter, sugar, vanilla and soy milk. Now add the flour, baking powder and salt and mix to combine. The batter will be thick, with a cookie dough consistency.
  • Using a spatula or your hands, sprinkle the batter on top of the peaches and spread out a little bit. It doesn't have to be perfect, or cover all of the peaches.
  • Bake for 30-35 minutes, until the crust is slightly golden and the peaches are bubbling. Remove from the oven and serve warm with a scoop of vegan vanilla ice cream or coconut whipped cream. Enjoy!



  1. How to peel peaches: To easily peel peaches, bring a large pot of water to a boil. Turn off the heat once boiling, and immerse the peaches in the water for about 10 seconds, then remove them and place them in an ice bath, or run them under cold water. Then the peels will come off so easily.
  2. For gluten free, replace the flour with a gluten free flour blend.
  3. To make this for a large crowd, double and make in a 9x13 inch casserole dish.


Serving: 1serving | Calories: 353kcal | Carbohydrates: 58g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Sodium: 173mg | Potassium: 236mg | Fiber: 2g | Sugar: 40g | Vitamin A: 980IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. Hi, Nora! Made my first peach cobbler yesterday and it turned out amazing! So easy but so rewarding. Thank you so much for sharing all your recipes!!!

    1. You are welcome, Steph! I’m thrilled your cobbler turned out amazing! Thanks for your terrific review and feedback!

  2. This is so good! Just changed a 2 ingredients. Baking powder, i used
    Baking soda and white vinegar and coconut milk instead of soy milk. Thank you!

  3. I haven’t made it yet. Plan to make it for Christmas. My grandchildren have reasons why they can’t have a lot of ingredients in desserts. I think with a few substitutions I can make this one work and have homemade banana icecream with it. Only has bananas as the only ingredient.

  4. OMG!!! I made this with fresh strawberries and it’s amazing! I have to stop eating it but I don’t want to! Thank you so much Nora!

    1. You bet, Asha! I’m thrilled it turned out wonderful! I bet it is great with strawberries! Thanks for your fabulous review and feedback!

  5. I have frozen peaches I’d love to use for this. Can I just swap or would I need to alter any ingredients/baking time? Thank you!

    1. Hi Katie. Frozen peaches will work! Thaw and drain them before using. Everything else remains as per the recipe. Happy cooking, and enjoy the pie!

        1. You are welcome! Ensure you peaches come to 3 cups sliced or diced peaches. I’m not sure how many that would be, as it depends on the size of the peaches. Enjoy!

  6. My husband love peach pie- he now loves your Peach Cobbler better than any peach pie he’s ever had !!! My grandchildren loved it- I’m like the Peach Cobbler Hero 🦸‍♀️ ❤️❤️❤️

  7. This was delicious! I used nectarines instead of peaches as I had a lot of extra nectarines to use up and it still turned out great. Thank you for your recipes!

  8. Delicious recipe. I will definitely make this again. Just wondering: which vegan butter is best. My cobbler never browned and I think it’s because of the vegan butter I used. Thanks so much for this recipe!

    1. You are welcome, Muriel. I’m glad you found the recipe delicious! My favorite butter is Miyoko’s. Thanks for sharing your fantastic review!

  9. YUM! Thank you for this recipe! Just wanted to share my version for all you gluten-freers! I subbed out the cup of all purpose flour with half cup coconut flour and half cup almond flour. I also used coconut sugar instead of white sugar, and added a bit of cinnamon. I used almond extract instead of vanilla, but that seemed too overpowering, so I’d do vanilla next time. It turned out rather caramelized, kinda chewy and delicious! EASY and lovely…

  10. So good and so easy! Made it for a group of non vegan friends and everyone loved it and asked for the recipe!

      1. After I made it with peaches I wanted to try a blueberry version. Could you just sub 3 cups of blueberries do you think?

    1. Other commenters have had good luck subbing some of the butter with alternatives, so I’m sure applesauce will work well too!

    2. Thanks for the delicious recipe! Made it with plums we wanted to use up. Everyone raved over it. Then used up the rest of the plums, substituting canola oil for the vegan butter. Made it again using peaches with the canola oil. Of course I was asked for the recipe! I’m not much into cooking or baking, but this recipe is easy!

  11. Turned out great. Used fresh peaches from the “Georgia Peach Truck”. Added 2 tbls of maple syrup and a whisper of cinnamon. The second batch will be amazing.

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