Easy Vegan Peach Cobbler

5 from 1 vote

Easy vegan peach cobbler with jammy cinnamon peach filling and 'buttery' biscuit topping is the ultimate summer dessert - Using fresh, frozen, or canned peaches!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: - 6

Calories: 558kcal

Author: Toni Okamoto

Equipment

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 9x13 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