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.
Rated the best peach cobbler ever by my sister and her husband (latter is a meat-eater!). I used gluten=free flour, Earth Balance, and oat milk. So easy, quick, and GOOD.
Thank you for sharing your great review and feedback! I’m glad you guys love the peace cobbler!
I made this for our Indy 500 cook out party. Big hit for the 3 vegans and the non-vegans also. Thank you!
You are welcome! I’m so glad this was a hit at your party!
Great Taste! But I baked it for probably 50 minutes and it was still pretty underdone and gewy. . Just had to serve it at that point.
I came back to the recipe and comments to see what I did wrong. Mine was in the oven for 35 minutes and still not done. It’s back in the oven at this moment so I’ll go for 50 minutes now.
I multiplied this recipe x10 to make peach cobbler for a fundraiser event. The first feedback I got about it was a Black woman asking me to marry her. Sadly she turned out to be straight, and as you may have guessed, I am a queer woman. And white. All that to say this recipe is that good.
? I’m so glad it was a hit!
I’m not American so I’ve never tried an authentic cobbler but I made this today . No wonder Southern American’s speak about peach cobbler on media (TV, movies, etc) so much. It’s amazing but like, so easy I thought I’d missed something…. I would be obsessed too if this was one of my local or heritage foods.
It’s a new family favourite and even my exceptionally rude, opinionated, cantankerous aunt couldn’t find fault. I thank you for letting one course of a family meal go smoothly this Easter.
Hi Sheena. I love your story! Thank you for sharing your wonderful feedback! I’m so glad the cobbler was a hit!
Love the recipe! The first time I made this, the crust tasted like sand, but that’s because I used brown rice flour (I’m sensitive to ingredients in regular and store bought gluten free flour). However, I made this again and used 1/2 cup of brown rice flour, 1/2 cup of oat flour, and two tablespoons of almond flour. Also, I used  coconut milk instead of soy milk. It was absolutely AMAZING! Thanks for the recipe!!!
You’re so welcome! Thanks so much for your wonderful feedback!
I used oat flour and it’s wonderful!
Thank you for your great feedback! Glad you love the peach cobbler!
My husband and I loved it I used apples since peaches aren’t in season right now! Can I prep everything the day before last the fruit and the dough and then bake it the next day?
It’s really best made the day of. What you can do is layer the sliced fruit in the bottom of the pan 1 day ahead to save a little time. Thanks so much for making my recipe!
My family loved this! It really is more of a yummy cookie topping – big hit. I cut the sugar by 2/3 and it was perfect for us. Used oat milk I had on hand and I threw some blueberries I needed to use. Oh and I always swap vanilla extract with almond extract in things like cobbler and French toast – kicks it up a notch.Â
Can you substitute almond milk instead of soy milk
Yes, you can.
Can the sugar and flour be substituted?
You might be able to use coconut sugar, but I don’t know how you want to sub flour. A gluten free flour would work, but almond flour will not work here.
Sooooo delicious. And very easy! Everyone who tried this loved it! Made it with gluten free flour and it came out perfectly! Thank you!
I’m glad the cobbler was a hit for you! Thanks so much or sharing your wonderful review and comments!
Amazing recipe, thank you for this! I used almond flour and cooked at 325 for an extra 10 min and it came out delicious.
Thanks for sharing your wonderful review and comments! I’m glad you loved the peach cobbler!
Made this today and it turned out beautifully. It is also very forgiving despite a few tweaks and it still looks and tastes divine. I used nectarines instead of peaches. Used maple syrup instead of sugar on the nectarines. And in the batter, I used a  half cup of mashed banana instead of vegan butter,  as well as 3/8 c  maple syrup and 3/8 c sugar in place of the three-quarter cup granulated sugar. This is a keeper.Â
I’m so glad you loved the cobbler! Thanks for sharing your wonderful review and comments!
Really good! This is basically peaches covered in sugar cookie dough. It turned out light, sweet, and creamy. I followed the recommendations in the comments and omitted the sugar on the peaches, cut the sugar in the dough to 1/3 cup, and the butter to 1/4 cup. Turned out great!!! I used really ripe peaches so I could have cut the sugar even more because it still turned out very sweet. Didn’t even need ice cream on the side 🙂 will be making again!
Hi Sarah! I’m glad you loved the peach cobbler recipe! Thank you so much for taking your time share your review, comments, and ideas! Happy cooking!
Can this be made a day or two ahead of time? Â
It’s really best the day of, thought leftovers are pretty good the next day.
Hi Nora, as usual, your recipes are the best, the peach cobbler was gone in one day between my husband and I, thank you for this easy, vegan recipe!
Hi! I am excited to try this but I had a couple questions. 🙂
Can the flour be substituted with almond flour?
Can you use canned peaches? Do you think other fruits or frozen fruit would work as well?
Thank you so much for your time!!
I don’t know how almond flour will work here, the topping will be very oily I’m afraid. You can use canned peaches and I think other fruits would work well! Hope that helps.
SO GOOD! I added a small amount of cinnamon and nutmeg to the peaches and used oat milk and a little extra flour for the batter, and it was delicious. I didn’t peel my peaches, but you really couldn’t tell at all. So quick & easy. I know there were a few comments saying this was too sweet, but I found it to be just right. Especially tasty when topped with ice cream. Thank you!!
That sounds incredible Mary, love the addition of cinnamon and nutmeg. I agree, peeling the peaches isn’t really necessary. Thank you!
This was so easy to make and so delicious! I love your tip for peeling the skin off the peaches! I will definitely be making this recipe again!
I’m glad you loved the recipe, and thrilled you’ll be making it again! Thanks for sharing your review and comments!
This came out really well! I didn’t put any sugar on the peaches though as mine were very ripe. The batter came out a little on the sweeter side for me once the cobbler was cooked so I’d probably go for 2/3 cup sugar rather than 3/4 but it’s personal preference.
Hi Sabrina. I’m glad that you enjoyed the peach cobbler! Thanks for taking your time to share your review and comments!
I made a triple batch of this for my baby shower this weekend and it was the star of the show- Everyone loved it! Making it again right now for my pregnant self to devour! Perfect recipe!
So glad it was a hit for your baby shower! Congratulations on your baby! Thank you for sharing. Wishing you a healthy and safe delivery!
Incredible! I used fresh picked peaches (tis the season) and I replaced 25g of the sugar mixed in with the peaches with brown sugar. Such a wonderful, sweet dessert!Â
I’d imagine you could use even less sugar, should you desire more of a breakfast cobbler of sorts. Thank you, Nora for the great recipe!
That sounds wonderful, so glad you enjoyed it!
Hello Nora! I haven’t tried this  one yet. Just went peach picking and you are  the first site I go to.  If I replace vegan butter with refined coconut oil, will that work you think? Thanks ? much  ✌? ?
I haven’t tried it, but it might work. I might use a little less coconut oil than vegan butter, as it tends to be very greasy. Hope you enjoy it!
I use a bunch of your recipes and love them! This one I didnt get the batter like cookie dough. It was very runny. Followed the recipe exactly. Any tips?
If it was really runny then something was off, it should be like a very moist cookie dough in texture. What vegan butter did you use? Did you make any substitutions at all, or could you have measured something incorrectly?