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.

How to Make Vegan Peach Cobbler

1. Make the filling. First things first, preheat your oven to 375℉. Then combine sliced peaches, nutmeg, cinnamon, cane sugar, and cornstarch in a mixing bowl. 
2. Combine and arrange. Stir well to ensure that all of the peaches are evenly coated by the sugar, spices, and cornstarch. Transfer the peach mixture to a lightly greased baking dish. 
3. Start the topping. In a large mixing bowl, beat wet ingredients together: vegan butter, more cane sugar, vanilla extract, salt, and almond milk.
4. Add the dry ingredients. Add the AP flour and baking powder to the wet ingredients.
5. Stir. Use a whisk or a spoon to stir the batter until it is smooth and well-mixed. 
6. Spread. Evenly distribute the batter atop the peaches in the baking dish. Use a spatula or a pastry spreader to smooth the batter into an even layer. 
7. Bake. Transfer the baking dish to your preheated oven and bake for 35 minutes, until the filling is bubbly and the topping is golden brown. 
8. Cool and serve. Allow the cobbler to cool completely before serving. I like to scoop big portions of it into individually sized ramekins, then dollop them with a healthy dose of vegan whipped coconut cream or vegan ice cream to serve! 

Watch Us Make Vegan Peach Cobbler

Chef Tips 

Use an ice cream scoop, cookie scoop, or cupped spoon to distribute the raw cobbler dough mixture on top of the peaches. If you evenly space the scoops in several different places (as seen in our video above), it will spread much more evenly.

Place a sheet of aluminum foil over the top of your peach cobbler if you notice the dough getting too dark before the time is up. You can “tent” the foil, meaning create a v-shaped sheet that simply rests over top of the cobbler rather than touching it directly. 

How to Store 

Refrigerating. Transfer any leftover vegan cobbler to an airtight container and refrigerate for up to 3 days. You can also prepare the entire cobbler ahead of time, wrap it tightly in plastic wrap, and refrigerate it whole for up to 24 hours before baking. 

Freezing. After baking, allow the peach cobbler to cool completely before transferring it to a freezer-safe container or bag. Freeze it for up to 3 months. You can also freeze a whole unbaked cobbler for up to 3 months! Just wrap it tightly in plastic wrap and be sure that your baking dish is freezer-safe. 

Thawing. Transfer the frozen cobbler to your refrigerator the day before you plan to use it, allowing it to thaw completely overnight. 

Reheating. If you are reheating leftover cobbler that has already been baked once, simply reheat it in a 350°F oven for about 10 minutes. If you are heating a whole, unbaked cobbler that you have refrigerated or frozen (again, make sure it is fully thawed), proceed with the recipe from Step 7. 

📋 Recipe