How to Make the Perfect Vegan Peach Cobbler
American · Easy · 55 min · 8 servings
This vegan peach cobbler features juicy sweet peaches baked beneath a golden biscuit-style topping for the ultimate comforting plant-based dessert. This vegan recipe swaps dairy and eggs without any compromise to the classic warm and homey flavors everyone loves.
Why this recipe works
This Vegan Peach Cobbler recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 55 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 275 calories with 3g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 7 simple ingredients that you can find at any grocery store:
- 6 cups fresh or frozen peaches sliced
- 0.25 cup maple syrup
- 1 cup all purpose flour
- 0.33 cup coconut sugar
- 1.5 teaspoons baking powder
- 0.5 cup unsweetened oat milk
- 0.25 cup coconut oil melted
Step by step instructions
Step 1: Prepare the Peach Filling
Preheat oven to 375 degrees Fahrenheit. In a large baking dish toss the sliced peaches with maple syrup, a pinch of cinnamon, and a pinch of cornstarch. Spread evenly across the bottom of the dish.
Step 2: Make the Cobbler Topping
In a mixing bowl whisk together flour, coconut sugar, and baking powder. Add the oat milk and melted coconut oil and stir until a thick batter just comes together without overmixing.
Step 3: Assemble the Cobbler
Drop spoonfuls of the batter over the top of the peach filling spreading slightly but leaving gaps for the filling to bubble up during baking for a rustic appearance.
Step 4: Bake Until Golden
Bake in the preheated oven for 35 to 40 minutes until the topping is golden brown and cooked through and the peach filling is bubbling vigorously around the edges.
Step 5: Rest and Serve
Allow the cobbler to rest for 10 minutes before serving so the filling thickens slightly. Serve warm with a scoop of vegan vanilla ice cream.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- fresh peaches → canned peaches in juice drained well
- oat milk → almond milk or any other plant based milk
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using overly ripe peaches that become too mushy and watery during baking
- Underbaking the topping which results in a doughy and raw center
Nutrition facts
Per serving: 275 calories, 3g protein, 47g carbs, 9g fat, 3g fiber.
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