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Easy vegan peach cobbler with jammy cinnamon peach filling and ‘buttery’ biscuit topping is the ultimate summer dessert – Using fresh, frozen, or canned peaches!
Why You’ll Love This Recipe
Sweet, juicy, vibrant peaches in the peak of their season capture the essence of Summer and deserve to be highlighted in salads, muffins (like these blueberry peach muffins), and simple desserts like this easy vegan peach cobbler from scratch – made with a cinnamon-scented, melt-in-the-mouth peach filling using just a hint of salt and lemon to bring out their flavor.
The recipe requires only a few inexpensive, pantry-friendly ingredients, is super adaptable (i.e. gluten-free, low-sugar, sugar-free, etc.), and is wonderfully cozy, moreish, and bursting with flavor in every bite. It’s a simple, crowd-pleasing dessert you’ll want to make over and over for BBQs, cookouts, potlucks, and any gathering.
You might also enjoy roasted peaches, easy banana peach bread, and a peaches and cream smoothie bowl.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Out of season, you can still make delicious vegan peach cobbler with canned or frozen peaches. Refer to the FAQs for the methods!
What could I add to Peach Cobbler?
- Vanilla extract: For an aromatic warmth. Use natural vanilla for the best flavor.
- Lemon zest: To enhance citrusy, bright flavor. Lime/orange zest would work, too.
- Other spices: i.e. ginger, cardamom, or pumpkin pie spice.
- Rose water: Sub cinnamon with a splash of rose water for subtle floral flavor.
- Berries: We love peach blueberry cobbler, but blackberries, raspberries, and strawberries also pair well. Replace or add to the peach with 1-2 cups of berries.
- Dried fruit: Sprinkle in a handful of raisins, sultanas, cranberries, or blueberries.
- Toppings: Add flavor and texture with crushed nuts or shredded coconut.
How to Make Vegan Peach Cobbler
Step 1: Preheat the oven to 425F/220C and lightly grease a 9×13-inch baking dish. Meanwhile, slice each peach in half, remove the pit, then cut each half into 4 wedge pieces and transfer to a large bowl.
Step 2: Combine the sugar, salt, cinnamon, nutmeg, and cornstarch in a small bowl then toss it into the peaches to evenly coat. Add the lemon juice and stir well.
Optionally peel the peaches first, if preferred (method in FAQs).
Step 3: Evenly spread the peaches in the prepared pan and bake for 10 minutes.
Step 4: Meanwhile, wipe out the peach bowl and use it to combine the flour, sugar, baking powder, salt, cinnamon, and finely diced butter. Use a fork or pastry cutter to cut the vegan butter into the dry ingredients to ‘wet sand’ consistency.
Step 5: Add the hot vegan milk and mix into a soft dough – be careful not to overmix.
Step 6: Add dollops of the dough over the peaches and return to the oven for 20-30 minutes, until the dough is golden and cooked through. Finally, remove it from the oven, garnish with more cinnamon and sugar, leave it to cool for at least 15 minutes, then enjoy!
FAQs
Defrost the peaches thoroughly and discard excess liquid, then continue with the recipe as written.
Use one 16oz can of peaches for every 3-4 medium peaches called for in a recipe. Drain and pat them dry first. The filling will be more mushy but still taste delicious.
Peach peels do soften while they bake, but are still slightly noticeable, so it’s up to you whether you’d prefer them peeled or not.
The easiest way to peel peaches is blanching them. Score a small X at the base of each peach then blanch them in boiling water for 30-45 seconds. Then, use a slotted spoon to transfer them to an ice bath for 3-4 minutes. The peels practically slip off.
Pro Recipe Tips
- Use the best peaches: During peach season, I highly recommend using ripe and juicy fresh peaches. If they aren’t fully ripe, store them in a paper bag with an apple/banana to speed up the ripening process.
- Sweeten to taste: Adjust the amount of sugar in the filling based on how sweet the peaches are (i.e. canned peaches usually need less).
- If the top browns too quickly: Loosely tent foil over it as it bakes.
- To avoid gummy peach cobbler: If the filling seems particularly juicy, add 1-2 tbsp cornstarch/arrowroot. Simmering the filling until jammy (a few minutes) can also help.
Serving Suggestions
Enjoy vegan peach cobbler, warm or chilled, alone or with:
- A scoop of vanilla nice cream (like this banana ice cream)
- Coconut vegan whipped cream
- A dollop of vegan yogurt
- Vegan custard
- Vegan date caramel sauce
- Fresh berries
Storage Instructions
Vegan peach cobbler leftovers store well, once cooled in an airtight container in the refrigerator for 4-5 days.
They will also freeze for up to 3 months. Then leave to thaw in the fridge overnight.
Reheat small portions in the microwave (45-90 seconds) or larger portions In the oven at 350F/180C, until hot (10-20 minutes).
Easy Vegan Peach Cobbler
Ingredients
Filling
- 10 ripe peaches
- ¼ cup of brown sugar
- ½ teaspoon of salt
- ½ teaspoon of cinnamon
- ¼ teaspoon of nutmeg (optional)
- 2 tablespoons of cornstarch
- Juice of ½ lemon
Topping
- 1 ¼ cups of all-purpose flour
- ¼ cup of brown sugar plus more for garnish
- 2 teaspoons of baking powder
- ¼ teaspoon of salt
- 1 teaspoon of cinnamon plus more for garnish
- 6 tablespoons of unsalted cold vegan butter
- ⅓ cup of hot plant-based milk
Instructions
- Preheat the oven to 425 degrees F. and set aside a 9×13 baking pan.
- Remove the pits from the peaches and slice each peach into 8 wedges. Place the peaches into a large bowl.
- In a small bowl, combine the sugar, salt, cinnamon, nutmeg (if using), and cornstarch. Add the mixture into the bowl with the peaches. Mix well until the peaches are fully coated with the mixture. Add the lemon juice and stir until combined.
- Evenly spread the peaches into the baking pan and bake for 10 minutes.
- While the peaches are in the oven, rinse the bowl that had the peaches, dry it well, and use it to combine the flour, brown sugar, baking powder, salt, and cinnamon. Set aside.
- Dice the cold vegan butter and add it to the flour mixture. Using a pastry cutter or a fork, cut in the vegan butter until a wet sandy flour texture is achieved.
- Add the hot vegan milk and mix until fully combined and a soft dough is achieved.
- Once the peaches are ready remove them from the oven and add dollops of dough on top of the peaches.
- Bake for 25 to 30 minutes or until the dough is golden.
- Remove from the oven, garnish with pinches of cinnamon and sugar, and allow it to cool for 15 minutes. Enjoy warm or cold.
Notes
- Use the best peaches: During peach season, I highly recommend using ripe and juicy fresh peaches. If they aren’t fully ripe, store them in a paper bag with an apple/banana to speed up the ripening process.
- Sweeten to taste: Adjust the amount of sugar in the filling based on how sweet the peaches are (i.e. canned peaches usually need less).
- If the top browns too quickly: Loosely tent foil over it as it bakes.
- To avoid gummy peach cobbler: If the filling seems particularly juicy, add 1-2 tbsp cornstarch/arrowroot. Simmering the filling until jammy (a few minutes) can also help.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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Do I use the same amount of apples instead of peaches?
We at PBOAB haven’t tried out using apples in this recipe just yet so can’t guarantee the results but swapping the same amount should work 🙂
Such a yummy sweet treat!