Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Vegan Peach Cobbler! The BEST summer dessert. Fresh peaches topped with vegan cobbler. If you have extra peaches lying around, then you’ve gotta make this easy peach cobbler recipe!
It’s officially the best fruit season and I could not be more excited. Going to the market feels like a celebration for all of my senses: the beautiful jewel tone colors of fresh cherries, nectarines, plums, watermelon and of course– peaches!
We’ve been peach picking twice in the last week, ensuring enough for snacking, for my peach pie bars and now for this vegan peach cobbler.
Are you ready for more cobbler? I posted a vegan cherry cobbler recipe a few weeks ago and while I love that juicy cobbler recipe, there is something quintessentially summer about a peach version.
The cherry cobbler that I made a few weeks ago is a little different than this one. That version had more of a biscuit topping, this one is mix between a pie crust and a pillowy dough. I wanted a topping that almost covered all of the peaches so you get a bite of cobbler topping and sweet peaches in every bite.
One of the best ways to enjoy fresh peaches (along with my easy peach crisp for two!) this is the cobbler recipe that you’ll turn to summer after summer.
Here’s how to make it.
This recipe only contains 8 ingredients! Super simple and easier than any type of pie or other peach recipe. That’s where my brain is at right now- simple, simple, simple.
All you’ll need for this recipe is:
I tested this recipe using a few different types of non-dairy milk and found that coconut milk beverage, the kind you get in the refrigerated section of the store, worked better than almond milk, oat milk or soy milk. That said, the difference was small and any non-dairy milk that you have in your home will work!
As long as your frozen peaches are uncooked, you can use them in this cobbler recipe. No need to thaw first, just toss them with the flour, sugar and spices and continue with the rest of the recipe.
Some recipes called for cornstarch or arrowroot powder, but I don’t think you need that– the flour helps to absorb some of the juiciness of the fresh peaches. I don’t recommend canned peaches as a substitute.
You can use a 1:1 gluten-free flour blend instead of the all-purpose flour in this recipe. I don’t recommend substituting almond meal flour or other gluten-free flours, you’ll need a flour blend specific for baking for best results.
I know many readers like to make dessert recipes a bit more wholesome, but I don’t recommend swapping in maple syrup for the sugar in this recipe as you need a solid sugar vs. a liquid. That said, I haven’t tried it with coconut sugar but it should work.
In general, I don’t sweat at all about using real cane sugar in my dessert recipes. It’s dessert! Not everything has to be the healthiest version possible– and yes, that’s coming from a Registered Dietitian.
How to make this vegan peach cobbler recipe:
Turn the oven to 375 degrees F, then lightly grease a casserole dish and set aside.
Toss together the sliced peaches, 1/3 cup sugar, 2 tablespoons flour and 1 teaspoon ground cinnamon. Pour into the prepared pan.
Whisk together the flour, sugar, baking powder and salt. Add in the oil and coconut milk and whisk to just combine, taking care not to over mix.
Spread the mixture over the peaches and place in the oven. Bake for 30-35 minutes until golden browned and bubbly. Remove, let cool slightly and enjoy.
Told you it was simple! We love this one most warm with a big scoop of vegan vanilla ice cream on top (Oatly vanilla and Brave Robot are my favorite dairy-free ice cream brands) or Peach Ice Cream. Alternatively, you can top with whipped cream or vanilla yogurt.
Enjoy y’all- I know you are going to love this one. xo
You technically don’t have to peel peaches for peach cobbler, but I find that it’s a more favorable texture using peeled peaches.
I use a paring knife to quickly peel peaches, but if you want to easily peel your peaches then cut an X in the bottom of your peach, then place in boiling water for 30-60 seconds, then place immediately into cold water. The skin should peel right off. I have a tutorial for how to do this in my How to Peel Tomatoes post and the method is the exact same for peaches.
You’ll know this one is done with the peaches are bubbly and the cobbler is golden brown on top.
I hope you love this vegan peach cobbler as much as we do! If you try it, make sure to come back to leave a rating and a comment. Your feedback helps other readers and seeing you make my recipes makes may day!Print
Vegan Peach Cobbler! Fresh peaches topped with yummy cobbler topping and baked until bubbly. Perfect for summer and amazing with ice cream.
I think coconut milk beverage (not canned, the kind that you get in the refrigerated section) works best here, but you can use any non-dairy beverage that you’d like.
This recipe was first published in 2018 and updated in 2022.
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