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    Home » Desserts

    Vegan Peach Cobbler

    Published: Jan 27, 2021 Updated: Jul 24, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Peach Cobbler

    This is by far the best vegan peach cobbler. Made with juicy ripe peaches and a buttery biscuit topping this is the ultimate summer dessert.

    Vegan peach cobbler with ice cream in a black bowl.

    I have eaten a fair few peach cobblers in my time and I have to say this is the best one I have ever tasted.

    It’s made with juicy, ripe peaches so it’s ideal if they are in season. But even if they’re not, you can still make this vegan peach cobbler as it works with frozen peaches too.

    So it can work any time of year. Or just bookmark this recipe for summertime and make our delicious vegan apple crisp right now instead.

    Ingredients For Peach Cobbler:

    Ingredients to make a vegan peach cobbler.

    Ingredient Notes

    • Fresh ripe yellow peaches – it’s ideal if your peaches are ripe and juicy and sweet. Alternatively, use frozen peaches (no need to thaw them first). Canned peaches will not work as well in this recipe.
    • Soy milk– can be swapped for almond milk or another non-dairy milk.
    • Cornstarch – thickens up the peach filling without being too heavy.
    Peach cobbler in a black bowl with ice cream.

    How To Make Vegan Peach Cobbler

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add sliced peaches, lemon juice, white sugar, cornstarch, vanilla extract, cinnamon, nutmeg and salt to a mixing bowl and toss together. Set aside.
    Collage of two photos showing sliced peaches, sugar and spices in a bowl and then mixed in.
    • Add all purpose flour to a mixing bowl along with white sugar, baking powder and salt and mix together.
    Two photo collage of dry ingredients in a bowl and then mixed with a wooden spoon.
    • Add vegan butter and mix in with your hands until crumbly.
    Collage of two photos showing vegan butter added to dry ingredients and mixed in by hand until crumbly.
    • Add soy milk and mix into a thick batter.
    Collage of two photos showing soy milk added to bowl and mixed in to become a thick batter.
    • Place the peaches into a 9×13 dish and smooth down.
    • Spread the batter on top and use your fingers to spread it out as best you can over the top of the peaches.
    Photo collage of two photos showing peaches in a 9x13 dish and then topped with batter.
    • Place into the oven and bake for 55 minutes at 350°F.
    • The topping should be golden brown and cooked through. Check carefully by inserting a toothpick into the center of the cobbler to make sure that the topping is cooked through.
    Two photo collage showing peach cobbler before and after baking.

    Serving Suggestions

    Serve it warm topped with a scoop of vegan ice cream. Vegan whipped cream is also good but for this dessert ice cream is hands down the best option for serving.

    Vegan peach cobbler with ice cream in a black bowl.

    Recipe FAQ

    Should the peaches be peeled first for cobbler?

    We peeled the peaches first because we find it works really well for the texture of your cobbler filling. But if you know the peels won’t bother you, you can save time and skip this step.

    Can you use frozen or canned peaches?

    Frozen peaches work in this cobbler, but canned peaches may end up too mushy. If you do use frozen peaches, you can use them straight (no need to thaw first) but you may need to allow an extra 5 minutes baking time.

    Close up photo of vegan peach cobbler in a black bowl with ice cream.

    Storing and Freezing

    Keep your leftover vegan peach cobbler covered in the fridge for 3-4 days.

    You can freeze it for up to 3 months. Let it cool completely before freezing. Thaw overnight in the fridge and then reheat in the oven until heated through.

    Spoonful of peach cobbler and ice cream.

    More Vegan Desserts

    1. Vegan Apple Crisp
    2. Vegan Bread Pudding
    3. Vegan Apple Pie
    4. Vegan Sticky Toffee Pudding
    5. Vegan Rice Pudding
    6. Vegan Pecan Pie

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan peach cobbler with ice cream in a black bowl.

    Vegan Peach Cobbler

    This is by far the best vegan peach cobbler. Made with juicy ripe peaches and a buttery biscuit topping this is the ultimate summer dessert. 
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 25 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 8
    Calories: 403kcal
    Author: Alison Andrews

    Ingredients

    Filling: 

    • 3 pounds Ripe Yellow Peaches (1400g) Peeled and sliced, about 7 packed cups
    • 1 ½ Tablespoons Lemon Juice
    • ¾ cup White Granulated Sugar (150g)
    • 1 ½ Tablespoons Cornstarch
    • ½ teaspoon Vanilla Extract
    • ½ teaspoon Cinnamon
    • ⅛ teaspoon Nutmeg
    • ⅛ teaspoon Salt

    Biscuit Topping: 

    • 2 cups All Purpose Flour (250g)
    • ½ cup White Granulated Sugar (100g)
    • 1 Tablespoon Baking Powder
    • ¼ teaspoon Salt
    • ½ cup Vegan Butter (112g)
    • ½ cup Soy Milk (120ml) or other non-dairy milk

    Serving:

    • Vegan Whipped Cream
    • Vegan Ice Cream
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F (180°C). Spray a 9×13 baking dish with non-stick spray. 
    • Add sliced peaches, lemon juice, white sugar, cornstarch, vanilla extract, cinnamon, nutmeg and salt to a mixing bowl and toss together. Set aside. 
    • Add all purpose flour to a mixing bowl along with white sugar, baking powder and salt and mix together. 
    • Add vegan butter and mix in with your hands until crumbly. 
    • Add soy milk and mix into a thick batter. 
    • Place the peaches into a 9×13 dish and smooth down. 
    • Spread the batter on top and use your fingers to spread it out as best you can over the top of the peaches. 
    • Place into the oven and bake for 55 minutes.
    • The topping should be golden brown and cooked through. Check carefully by inserting a toothpick into the center of the cobbler to make sure that the topping is cooked through. 
    • Serve warm topped with a scoop of vegan ice cream or vegan whipped cream.

    Notes

    1. Frozen peaches will also work in this cobbler, but canned peaches may end up too mushy. If you do use frozen peaches, you can use them straight (no need to thaw them first) but you may need to allow an extra 5 minutes baking time.  
    2. Keep leftover cobbler covered in the fridge for 3-4 days. It is also freezer friendly for up to 3 months. Let it cool completely before freezing. Thaw overnight in the fridge and then reheat in the oven until heated through. 

    Nutrition

    Serving: 1Serve | Calories: 403kcal | Carbohydrates: 75g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 390mg | Potassium: 271mg | Fiber: 4g | Sugar: 46g | Vitamin A: 1152IU | Vitamin C: 9mg | Calcium: 122mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is 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. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Atlas says

      November 09, 2021 at 7:42 pm

      Fabulously tasty and quick recipe. Saved time by using 3 tins of peaches in juice. Omitted the salt and fruit sugar.5 stars

      Reply
      • Alison Andrews says

        November 10, 2021 at 10:46 am

        So glad you enjoyed it! 🙂

        Reply
    2. Emma Blake says

      April 18, 2021 at 6:43 am

      Recipe doesn’t say how long to cook it for??

      Reply
      • Alison Andrews says

        April 19, 2021 at 2:24 pm

        Oh my word, sorry Emma, something had gone super wonky on the recipe card and two of the bullet points weren’t showing! It’s now fixed. Thanks for letting us know about it!

        Reply
    3. Anna says

      February 02, 2021 at 6:24 am

      Can one use Gluten free flour? This looks mouthwatering and I really want to try it!5 stars

      Reply
      • Alison Andrews says

        February 02, 2021 at 10:15 am

        Yes, a gluten free baking blend would work great! 🙂

        Reply
    4. Ana says

      January 30, 2021 at 9:05 am

      Do you think I could use liquid stevia in this instead of sugar?

      Reply
      • Alison Andrews says

        February 01, 2021 at 10:58 am

        No I don’t think so at all. You could likely reduce the sugar though if you want to. 🙂

        Reply

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