Easy Vegan Peach Cobbler
This post may contain affiliate links. Read my full disclosure here.
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.
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!
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.
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.
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?
This post contains affiliate links. Read my full disclosure here.
Easy Vegan Peach Cobbler
Ingredients
Peaches:
- 3 cups sliced or diced peaches (about 4 large peaches), peeled if desired, see Notes
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
Batter:
- 1/2 cup vegan butter, melted
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon soy milk
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Instructions
- 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!
Notes
- 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.
- For gluten free, replace the flour with a gluten free flour blend.
- To make this for a large crowd, double and make in a 9x13 inch casserole dish.
Nutrition
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here
154 Comments on “Easy Vegan Peach Cobbler”
SO DELICIOUS OH MY GOD IT JUST MELTS IN YOUR MOUTH ANOTHER DAY ANOTHER SLAY THANK YOU NORA
I’ve been making a few of your recipes for some time now, and all of them have been OUTSTANDING! This one is superb as well…enough so that I had to comment. Even reheated the next day it was absolutely delicious. The only changes I made were to reduce the drop biscuit sugar from 3/4 cup to 1/2 cup (juicy peaches) and sprinkle in some cinnamon and nutmeg. Family loved it!
Thank you so much for your wonderful feedback, Amanda! I’m so happy to hear that you and your family loved the cobbler!
I added some other fruit and the whole thing melted in my mouth, yummy! everyone in family enjoyed it and this is the second time I have made this divine dessert! Yay for Nora cooks who has the best vegan recipes!!!!!!!
Hi Jessica. Thank you for your wonderful words of encouragement! I’m thrilled you loved the peach cobbler! I appreciate you sharing your feedback and review!
Thank you for this recipe. I did tinker with it a bit. I used light brown sugar instead of white sugar. I only used 1/2 c. brn. sugar in the batter, and I used oat milk vs. soy. I also added cinnamon and a hint of cardamom in with the peaches. It was delicious. Everyone LOVED it. No ice cream needed.
Hi Judith. I’m glad you loved the cobbler, and that everyone else did as well! Thanks for sharing your great feedback, and your ideas! Happy cooking!
Mmm. Yes. Exactly, what I needed. I just made this using nectarines (don’t have peaches on hand, and I’m not going to the store). Added about 1/2 tsp ground cinnamon and 1/4 ground ginger (love me some spices), used coconut oil in place of the butter, my flour was sprouted spelt, and cut the sugar down to 1/2 cup total (my nectarines are super juicy and sweet). Placed all this in a pie dish and baked for 30 minutes. This is so good! Thank you Nora from keeping me from snapping at hubby tonight. Lol.Â
I’m so happy to hear this worked out for you, Nicole! Thank you for leaving such a wonderful review!
Hi I’m not vegan but I love your recipes. Can I sub the soy milk with oat milk or while milk? Also, can I use regular butter instead if vegan butter? Let me know.Â
Hi SC. Yes, you can use oat milk or whole milk, and regular butter instead. Happy cooking!