This vegan peach cobbler makes the best use of sweet seasonal peaches with a simple cobbler batter topping. It tastes just like a classic peach cobbler but is made with vegan butter and the filling is sweetened with caramel-like coconut sugar.
With simple everyday ingredients and summer peaches, a vegan peach cobbler is an easy dessert without much active time needed. Make it in late summer when it's cool enough to have the oven on.
Ingredient Notes and Substitutions
- Peaches: choose nice ripe peaches and cut out any bruises. Yellow peaches will taste and look nicest but any type of peach can be used.
- Coconut sugar: substitute brown sugar if preferred in an equal amount.
- Corn starch: arrowroot flour can be used in place of cornstarch, but add an extra teaspoon.
- Flour: light spelt flour or a 1:1 gluten-free blend can be used to replace the plain flour.
How to Make Peach Cobbler
Step 1: add the filling ingredients to a mixing bowl and stir well to coat the fruit.
Step 2: transfer the fruit to a baking dish and level it out.
Step 3: mix the batter ingredients in another mixing bowl until smooth.
Step 4: top the fruit with the batter and bake for about 50 minutes.
- Add salt if needed: most vegan butters on the market are very salty, so you typically won't need to add salt to the batter. If yours isn't, or is unsalted, add a quarter teaspoon of salt to the topping.
- Change up the spices: the added spice is optional, but you can try nutmeg, cinnamon, pumpkin pie spice, cardamom, or apple pie spice.
- Sweeten to taste: this means to your taste, not to taste and sweeten as needed. If you want a mildly sweet cobbler, reduce the sweetener in the filling even more down to 2 tablespoons. I don't recommend reducing the sugar in the topping as it will alter the texture.
How to Store
Storage: keep the cooled cobbler, covered, at room temperature for up to 2 days, or refrigerate for 4-5 days. Don't top with ice cream if you plan to store any leftovers. Warm it up again before serving.
Freezing: cool fully before transferring to an airtight container or multiple single-serving containers. Freeze for up to 3 months and thaw in the fridge before heating up and serving.
What is the difference between a peach pie and a peach cobbler?
A peach cobbler has a single 'crust', the batter topping over the peaches, while a pie has a pastry double crust. A cobbler is so much easier to make!
Is it better to peel peaches for cobbler?
No need to peel the peaches! That's just extra work and peach skins are so thin and delicate that they're not even noticeable when the cobbler is baked.
What makes peach cobbler gummy?
A gummy cobbler can be down to a few things: over-mixing the batter topping, using canned peaches rather than fresh, adding too much cornstarch, and overcooking (especially when reheating leftovers).
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Vegan Peach Cobbler
- 1 baking or casserole dish
- 2 mixing bowls
- Measuring cups and spoons
- 2 pounds yellow peaches about 5, or 5 cups sliced
- ¼ cup coconut sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1 cup all-purpose white flour
- ½ cup sugar
- 2 teaspoons baking powder
- ¾ cup plant based milk like soy or oat milk, at room temperature
- ¼ cup melted vegan butter
- 1 teaspoon vanilla extract
- ½ teaspoon nutmeg or pumpkin pie spice optional
- Preheat the oven to 350°F (180°C).
- Slice the peaches and add them to a mixing bowl with the coconut sugar, lemon juice, vanilla, and cornstarch. Mix well to coat the fruit, then transfer to a baking dish.2 pounds yellow peaches, ¼ cup coconut sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 2 tablespoons cornstarch
- In another mixing bowl, whisk the flour, sugar, and baking powder together. Make a well in the middle and add the milk, butter, vanilla, and optional spices. Whisk until just combined but make sure not to over-mix.1 cup all-purpose white flour, ½ cup sugar, 2 teaspoons baking powder, ¾ cup plant based milk, ¼ cup melted vegan butter, 1 teaspoon vanilla extract, ½ teaspoon nutmeg or pumpkin pie spice
- Pour the batter topping over the fruit. Bake for 50-55 minutes, or until the topping is golden and the cobbler is bubbling around the edges. Cool for at least 20 minutes before serving.
- Leftovers will keep for a few days, covered, in the fridge and can be frozen for up to 3 months.