Easy Vegan Peach Cobbler with just 8 ingredients! Featuring juicy, jammy peaches and a delicious topping that's buttery, golden, crispy and caramelized, while still being soft and gooey in all the right places!
Make peaches the star of the show in this delicious Vegan Peach Cobbler. It's low maintenance, full of delicious sweet peach flavor, and 100% as warming, fragrant, and cozy as a peach cobbler should be.
The peaches are juicy, and the topping is crisp on the edges, soft in the center, and extra buttery. Not like a biscuit/scone-style cobbler topping, but more like a caramelized cakey/batter/cookie hybrid.
So good with a dollop of melty vanilla ice cream and extremely easy to make!
You need this amazing vegan summer dessert in your life! Here are the ingredients you need to make it at a glance, along with some important notes and substitution ideas:
- Peaches - Fresh peaches work best. If possible they should be just ripe but not too soft and mushy.
- Flour - All-purpose flour is best. Use plain flour if you are in the UK. I haven't tried it but I think it will work well with a good quality gluten-free flour blend like Bob's Red Mill 1 to 1 Baking Flour.
- Vegan butter - Make sure it's a good tasting one as its flavour is important. I use Earth Balance or Miyoko's.
- Dairy-free milk - Any plant milk such as cashew milk, soy milk, oat milk, or almond milk will work in this recipe. Unsweetened is best though.
- Sugar - White, cane, light brown, dark brown, or coconut sugar all work well. The variety you use will influence the flavour and appearance of the cobbler though, so bear that in mind. Brown sugar makes for a richer, deeper, more caramel-like flavour than lighter sugars do. Wondering about vegan sugar brands? See the FAQs!
- Cinnamon - This works so well with the peaches and adds warmth. Ground ginger is a great alternative. Or add a bit of both!
An optional extra for a special occasion - Bourbon! The peach and bourbon combo is like no other! To do this you need to add 2 extra ingredients. Bourbon and cornstarch to help thicken the extra liquid. I've included directions in the recipe notes.
A 9×13-inch pan is the best choice for baking this recipe in, but any shallow'ish baking pan that holds around 3-4 quarts/litres in volume will work. Bear in mind that if you use a smaller, deeper dish, the cobbler will take longer to cook through.
How To Make Vegan Peach Cobbler
Can't wait to make it? The full printable recipe is below, but first let me walk you through each step and show you some photos so you can have success when it’s your turn!
- Lay sliced peaches in the bottom of your baking dish. Pour over the sugar. Toss together, then pour over the melted vegan butter.
- Mix up the batter (it will be pretty thin, almost like Yorkshire Pudding or pancake batter) and pour it all over the top. Don't stir it. Just let it settle down around the peaches so the butter pools up around the edges. Add some more peaches across the top and bake.
As the cobbler bakes, the peaches become jammy and delicious while still holding their shape, and the butter bubbles up over the topping creating delicious, golden, crisp, caramelized edges and a soft, gooey, slightly underdone centre.
It's an entirely optional step, but I love to finish my vegan peach cobbler with a sprinkle of coarse sugar and a blast under the broiler/grill so it gets extra caramelized and crispy!
Cobbler is best left to rest for a little while once removed from the oven to give it time to settle and for the peachy juices to thicken. Serve while still nice and warm with a melty dollop of vegan vanilla ice cream, or rivers of vegan custard. Some fluffy vegan whipped cream would also be lovely!
This is down to personal preference. I never peel my peaches. The soft skin doesn't bother me, to be honest I can't be bothered, and I think the filling looks prettier with it intact.
Fresh peaches are best but you can use frozen peach slices/chunks if fresh peaches aren't in season. I recommend thawing them and blotting a little before use though as they can be a little watery. I don't recommend using canned peaches as they are a little soft and mushy to use in a baked dessert.
Feel free to replace or mix in other soft fruits like blueberries, blackberries, cherries, plums, apricots, raspberries, or nectarines. Just keep the total quantity of fruit about the same.
I haven't tried it but I think it will work well with a good quality gluten-free flour blend like Bob's Red Mill 1 to 1 Baking Flour.
Here in Canada the 2 biggest sugar producers, Rogers and Red Path, are both vegan and in the UK and Europe sugar is also vegan. If you are in the US you will need to be more careful and research what brands are vegan in your area. Some common brands that you should be able to find easily and that are vegan include Wholesome Sweeteners, Kirkland Organic Cane Sugar, Trader Joes, Bob's Red Mill, Florida Crystals, Billington's, Michigan Sugar Company, Imperial, Now Foods, and In The Raw. Also, all organic sugar is vegan by default wherever you are in the world.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Vegan Peach CobblerAuthor:
- 6 peaches , divided, (stoned and sliced)
- 1 cup (200 grams) sugar , divided (white, cane, brown, or coconut)
- ½ cup (120 mls) melted vegan butter
- 1 cup (125 grams) all purpose flour ,(plain flour in the UK)
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- ¾ cup (180 ml) non-dairy milk , unsweetened
- 1 tablespoon vanilla extract
- Lay 5 of the stoned and sliced peaches on the bottom of a 9 x 13 inch baking dish. Sprinkle over ¼ cup (50g) of the sugar then pour over the melted butter. There is no need to stir.
- In a bowl whisk the flour, the remaining ¾ cup (150g) of sugar, baking powder, cinnamon, salt, milk, and vanilla together to form a thinnish batter.
- Pour the batter over the peaches in the dish. Let it settle amongst them. The butter will pool up around the edges. Don't stir it. Scatter the remaining peach slices over the top.
- Bake at 375°F (190°C) for 50 to 55 minutes or until golden brown, bubbly, and caramelized around the edges with a just set centre.
- For extra crusty goldenness, sprinkle a little coarse sugar over the baked cobbler and give it a quick blast under the broiler/grill!
- I recommend letting your cobbler rest for at least 15 minutes before serving to give it time to settle and for the juices to thicken.