Vegan Peach Cobbler

This vegan peach cobbler is decadent, juicy, and flavorful! The naturally sweet peaches are balanced with a hint of cinnamon, while the doughy topping is irresistibly tender and crisp. 

While my dear friends who tend a grove of peach trees on their property may balk upon reading this, I’ve come to an important realization after all of my years cooking and recipe developing: fresh peaches are not always best. 

Of course nothing beats a peach picked fresh from a tree in mid-summer, still warm from the sun and perfectly ripe. But when I’m looking to get my peach on at a time of year other than the all too fleeting stone fruit season, that pile of year-round peaches that are available at most grocery stores almost always leaves me disappointed. Bags of peach slices from the freezer section and cans of sweet yellow cling peaches, however? Pretty. Darn. Good.

For that reason, I LOVE this easy peach cobbler recipe, as it is divine no matter what type of peaches you make it with. Fresh, frozen, or canned–this cobbler feels like a summertime treat, even if there’s a foot of snow on the ground.   

Vegan Peach Cobbler Ingredients

For the Cobbler Filling: 

• Sliced peaches – When in season, I will always favor fresh peaches for this cobbler. If the season is off though or you don’t have fresh fruit available, both canned peaches and frozen peaches work great. If using canned, make sure you choose peaches packed in water not syrup, as the latter will make this cobbler overly sweet. To use frozen peaches, let them thaw in the refrigerator until soft before using.
• Ground nutmeg – Adds a warm, lightly spiced flavor that is very complimentary to stone fruits like peaches. 
• Ground cinnamon – Works in tandem with the nutmeg, adding a woodsy heat to the cobbler. 
• Vegan cane sugar – Organic cane sugar or coconut sugar are excellent vegan sugar options. Typical white granulated sugar is at times processed with certain animal products, so it’s best to avoid such sweeteners here.
• Cornstarch – A humble ingredient that really makes all the difference! A spoonful of cornstarch is what will turn your peaches into a thick and saucy cobbler filling. When exposed to heat, cornstarch granules absorb moisture–in this case, peach juices–and expand, creating a viscous, fruit flavored sauce that brings the whole cobbler together! 

For the Cobbler Topping: 

• Vegan butter – Adds rich flavor and helps the cobbler topping to turn crisp yet tender as it cooks. The texture of the butter is important here, so I don’t recommend swapping in any oils instead. Use any vegan butter variety you like best!  
• Vanilla extract – Gives the cobbler dough a warm, floral flavor that just screams “dessert!”. 
• Salt – To balance the sweetness. 
• Almond milk – I typically choose almond milk for doughs and baked goods like this cobbler, but other non-dairy milk options, such as soy milk or oat milk, will work here too. Make sure to choose an unsweetened, unflavored variety.
• All-purpose flour – Stick with traditional AP flour here (organic or not, either is fine), instead of whole wheat or alternative blends. I tested this recipe with the former so I can’t attest to how other flours will impact the final texture. 
• Baking powder – Provides lift and lightness to your cobbler dough as it cooks. 
• Vegan whipped cream – I like my cobbler topped with vegan whipped cream (either store bought or homemade using coconut cream) but a scoop of vegan vanilla ice cream is delicious too! Or, if you prefer no toppings, that is just fine too.