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!
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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!
Video
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.
The soft, slightly crunchy topping was amazing! Will definitely make this again before the end of peach season.
I know just what you’re talking about! I’m glad you loved it! Thanks for sharing your review and comments!
Made this tonight and it was delicious! The crust was a tad too sweet for my tastes, so I may cut back the sugar next time. Five starsÂ
Thanks for sharing your review and comments! I’m glad you love the cobbler!
Can I make this one day ahead of time and just reheat for serving?
Yes, that will work.
made this tonight and it turned out fabulous & SO easy. I changed the recipe- drastically cut the sugar, swapped coco oil for butter, added cinnamon, lemon juice to the base and zested lemon to the crust. The coconut oil crust was very delightful
Thanks for sharing your review and comments! I’m glad the pie turned out great for you!
I am planning on making to cobblers to bring into work. Do you think this recipe would work for blueberries as well? I will definitely be making the peach version but I’d rather use the same recipe was just a different fruit.Â
Yes, I think it would work perfect with blueberries instead of peaches. Enjoy!
Do you have a suggestion on what can be used to replace the butter?Â
Coconut oil would probably work okay.
Absolutely delicious. Made recipe exactly as written and my family LOVED it!
Hi Marta. I’m so glad you and your family loved the cobbler!
How long will it last for in the fridge??:)
Probably 3-4 days.
Made this for a gathering of non-vegans(me being the only one) last night, and holy cow it was a hit! Â Added some blackberries & raspberries I had in the freezer, topped it with coconut ice cream and WOW! Â Will 100% be making again & again!
I’m thrilled the cobbler was a hit! The additional of the berries sounds amazing! Thank you for sharing your fun review and comments!
This recipe is amazing! So delicious. You could even use less sugar and it’s still delish. You would never know it’s vegan!Â
I’m so glad you love it! Thanks for sharing your great review!
No cinnamon??? I think most fruit desserts need a dash of cinnamon.
Feel free to add some, but I don’t. 🙂 Maybe I’ll try it sometime.
Made this last week and it was a huge hit! This week I mistakenly tried a different recipe from somewhere else, and we were disappointed. This cobbler is a winner and was a huge fan among our non-vegan family! Thanks for the great recipes!
Hi Cassandra. I’m glad the peach cobbler was a hit! Thank you for using my recipes, and I’m so glad you are enjoying them! Thanks for taking your time to share you great review and comments!
Do you think it would work if I used pears and peaches instead of just peaches in this recipe? ? looks delicious!
Yes, I think that would be fine. Enjoy!
The dough turned out to me more of a roux consistency and I added more flour. It’s still in the oven so the jury is out. I had to use canned peaches (where is all the frozen fruit during corona?) and I think it’ll turn out very sweet but I wasn’t sure if I can just leave out say, half of the sugar? We’ll see!Â
Wow that’s the best ever,family loved it too.
Thank you
Do you think using freshly canned peaches (no sweetener added) would work?
Yes, that will work.
OK, i’ve tried this twice now.  what am i doing wrong? the dough is super runny and never cooks up like it should. the first time i melted the butter as instructed. it just separated and made a goo that never cooked. the second time i softened it so it was still creamy. i still had to add a lot of flour to try to get it close to the right consistency. and it still doesn’t cook up right. what kind of vegan butter and milk are you using? i used earth balance and oat milk. thanks!
Hi there! If you take a look at the photos in my post, the consistency of the cobbler dough should be similar to sugar cookie dough, definitely not runny. It makes me wonder if you are measuring accurately or using a different cup measurement than me. It sounds like either you put in too much vegan butter, or too little flour. You aren’t trying to sub with almond flour or another flour by any chance, are you, because that would not work well. I usually use earth balance, and while I haven’t used oat milk, it’s only 1 tablespoon and I doubt that would make a difference. Hopefully we can figure out what’s going on here so you can have success!
I did this same thing, runny topping can it be saved once in the oven?!?
Made this with some farmers market peaches. I used coconut oil instead of vegan butter, it turned out delicious.
Sooooo easy to make and it tastes INCREDIBLE! I subbed date sugar instead of white sugar and it turned out great!
We just made and enjoyed this recipe. I used coconut coffee creamer in place of the soy (that’s what we had available) and added some cinnamon- fantastic! Hubby is on his second bowl!
Can you substitute the white sugar for brown sugar?
Sure!
thank you!!!! finally an awesome peach cobbler I can eat! The only thing I did different was to use oat milk. I have made it twice and it is a keeper!!
That’s great to hear!
I followed the recipe exactly and while this was good, it was too sweet for me. Next time I will leave out the sugar in the peaches as they are sweet enough on their own, and I will do more of a biscuit crust. The topping was too much like cookie dough. Excellent for those who love a really sweet dessert though!Â
I agree, the sugar in the peaches could be totally left out, sugar in the topping cut to 1/3 cup and the butter 1/4 cup. I reduced by some in my recipe but still way too sweet.
Amazing  and delicious!  My guests raved about it.  Will definitely be making it again.
That’s great to hear!
I bake but I’d never made peach cobbler before… this was amazing! So simple! Very, very good! I don’t usually have vegan butter on hand so I substituted with refined coconut oil and it works just as well. Thank you for the recipe! It’s a keeper!!!!
You’re welcome!