You get a wonderfully fresh peach filling with a deliciously sweet biscuit top. It is the ultimate crowd pleaser that will be the star of any buffet table it is on.
Just like any good dessert, you can make peach cobbler completely vegan and dairy-free. Never let your dietary restriction stop you from enjoying this summer’s comfort food.
Below we have 15 of the best vegan peach cobbler recipes out there, so you can have a new recipe to try every month for over a year.
This is the absolute best vegan peach cobbler recipe you will ever have!
Ingredients
55fresh peaches (about 4 cups sliced)
2/3cup2/3vegan sugar
1/4tsp1/4salt
For the Peach Cobbler
1/2cup1/2dairy free butter, melted
11flour
3/4cup3/4cup brown sugar
1tbsp1baking powder
1/4tsp1/4salt
1/2cup1/2vanilla dairy free milk
2tbsp2maple syrup
1tsp1vanilla extract
ground cinnamon
Optional Toppings
vegan vanilla ice cream
vegan whipped topping
Directions
Preheat oven to 350 degrees.
Peel the skin off peaches. Cut them in half and remove the seed and any seed remnants. Slice the peaches into equal size slices.
Inside of a large skillet, add the sliced peaches, 2/3 cup vegan sugar and 1/4 tsp salt over medium heat. Stir and cook for about 5 minutes. The peaches will get really juicy as the sugar dissolves into them. Remove and set aside.
In a large bowl, add the flour, brown sugar, baking powder, and salt. Whisk together.
Pour in the maple syrup, vanilla extract, and dairy free milk. Stir together with a spatula. Do not over mix.
Pour the melted butter in the bottom of a 9x13 casserole dish and spread out to make an even layer.
Pour the batter into the casserole dish over the butter.
Spread out into an even layer as much as possible. Some of the butter will come up over it and that is fine, but do not stir them together.
Pour the peaches and juice over top of the mixture in the casserole dish.
This recipe provides a wonderfully sweet dough that pairs perfectly with the peaches which have been spiced with cinnamon. You can make this recipe year-round with fresh peaches or canned ones.
By using 3 sources of sugar (white sugar, brown sugar, and maple syrup), this recipe is able to satiate any sweet cravings you may have. It also uses vanilla plant-based milk for that extra hint of flavor.
Ready in only 45 minutes, this dish is best served warm and can feed the whole family.
2. Rainbow Plant Life - Vegan Brown Butter Peach Cobbler
Arrange a rack in the middle of your oven and preheat it to 375°F/190°C.
Cut the peaches in half and remove the pits, then cut the peaches into 1/4-1/2 inch thick slices (3/4 cm - 1 1/4 cm). Transfer the peaches to a medium or large bowl. Add the blueberries, coconut sugar, cinnamon, nutmeg, ginger, and cardamom (if using), and toss gently to combine. Set aside for 30 minutes to allow the fruit to absorb the flavors.
Brown the butter. Heat a large cast iron skillet (11- or 12-inch) over medium heat. Add the vegan butter to the pan, and use a spatula to spread it across the sides of the pan. Once it’s melted, foamy, and at a bubble (it should take 2 to 3 minutes), heat for another 2 minutes, stirring frequently to prevent burning, then take the pan off the heat.
Make the cake. In a medium or large bowl, combine the flour, oats, cane sugar, salt, and baking powder. Whisk in the oat milk and vanilla extract and almond extract (if using) until well combined.
Using a ladle or measuring cup, ladle the batter on top of the brown butter in the pan. Ladling, instead of pouring all of the batter on top at once, helps the butter swirl and mix into batter. Top the cobbler with the peach-blueberry mixture.
Transfer to a wire rack to cool for 10 minutes, then serve warm. If desired, scoop some vegan vanilla ice cream on each slice before serving.
Possibly the most unique vegan peach cobbler recipes on our list, but definitely one to try.
This recipe uses blueberries and brown butter to create a dessert like no other.
Instead of dough, this recipe uses a batter base with the peaches being scooped on top of it. This method makes the biscuit incredibly moist.
This twist makes it almost a cross between a cobbler and a cake. The brown butter gives it a caramel taste with a sticky top.
This sticky texture works well with the fluffy inside of the cobbler.
It is the perfect blend between sugar and spice and uses unique ingredients like coconut sugar and rolled oats (Check out How To Cook Steel Cut Oats) for a flavor experience like no other.
This recipe works best with ripe peaches, the firmer the better.
This is because soft peaches will disintegrate while cooking and you’ll be left with more of a paste rather than bites of peach.
This recipe uses cornstarch in order to thicken up the filling so that it becomes that wonderful cobbler texture we all desire, but you can omit the cornstarch if you like yours liquidy.
It is best served with a large scoop of vegan vanilla ice cream while it is still warm so that the ice cream melts into the cobbler.
Toss together the sliced peaches, 1/3 cup sugar, 2 tablespoons flour and 1 teaspoon ground cinnamon. Pour in the bottom of a lightly greased 9×13″ pan.
In a separate bowl, 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. We love this best with vanilla ice cream on top!
Vegan peach cobbler, decadent, sweet, and the absolute best summer dessert. It is perfect to take to any party you might be attending!
Ingredients
3cups3fresh sliced peaches about 4 peaches
¼cup¼granulated sugar
1tbsp1cornstarch
½tsp½ground cinnamon
1cup1all-purpose flour
¾cup¾granulated sugar
2tsp2baking powder
¼tsp¼salt
½cup½vegan butter cold and cubed
1tbsp1unsweetened plant milk I used soy milk
1tsp1vanilla extract optional
Directions
Preheat the oven to 350ºF or 180ºC.
Add the sliced peaches, sugar, cornstarch, and cinnamon to a large bowl and mix until well combined.
Transfer to an 8x18 inch baking dish (about 20×20 cm) and bake for 10 minutes. You can also use a 9x13 inch baking dish if you want (about 23x30 cm). However, the peach cobbler will be more spread out, so keep that in mind.
Mix the dry ingredients in a large mixing bowl (flour, sugar, baking powder, and salt) until well combined.
Incorporate the vegan butter and cut into the dry ingredients with a pastry cutter or with your hands until coarse crumbs form.
Finally, add the plant milk and the vanilla extract and mix until evenly combined.
For assembly:
Sprinkle the batter on top of the peaches and spread it out a little bit. It doesn't have to cover all of the peaches.
Bake for about 40-45 minutes or until lightly browned and the biscuit topping is cooked through.
Remove from the oven and let cool for 5 minutes before serving.
Serve your vegan peach cobbler warm with a scoop of vegan vanilla ice cream or coconut whipped cream.
Store the leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. You can freeze it baked, although the dough topping will be a little soggy, so it’s a better idea to freeze it unbaked. When ready to bake, place the frozen cobbler in the oven for 20 minutes longer than the recipe directs.
Get a wonderful deep flavor that will make you feel cozy with this vegan peach cobbler recipes. While this recipe calls for vanilla extract, we recommend using vanilla pods to get a stronger flavor.
Top this cobbler with some chopped nuts of your choice for a crispy finish. You can store any leftovers in your fridge for up to 4 days, though we doubt it will last that long.
3cup3sliced or diced peaches (about 4 large peaches) peeled if desired
1/4cup1/4granulated sugar
1tbsp1cornstarch
1/2cup1/2vegan butter, melted
3/4cup3/4granulated sugar
1tsp1pure vanilla extract
1tbsp1soy milk
1cup1all purpose flour
1tsp1baking powder
1tsp1salt
Directions
Preheat the oven to 350 degrees F and lightly grease a 2 quart baking dish. A 8x8 dish will work as well. You can even use a 9x13 dish but the cobbler will be more spread out.
Prepare the peaches: Slice or dice your peaches (peel if desired, see Note on how to best do this). Place them in the casserole dish, then sprinkle the 1/4 cup of sugar and cornstarch on top. Mix right in the dish to combine, then spread the peaches out evenly in the dish.
Make the batter: In a large bowl, mix together the melted vegan butter, sugar, vanilla and soy milk. Now add the flour, baking powder and salt and mix to combine. The batter will be thick, with a cookie dough consistency.
Using a spatula or your hands, sprinkle the batter on top of the peaches and spread out a little bit. It doesn't have to be perfect, or cover all of the peaches.
Bake for 30-35 minutes, until the crust is slightly golden and the peaches are bubbling. Remove from the oven and serve warm with a scoop of vegan vanilla ice cream or coconut whipped cream. Enjoy!
This super easy recipe is best made fresh right before serving. That way you get a clear distinction between the peach filling and the perfectly sweet biscuit top.
The only way to make this vegan peach cobbler recipes dessert any better is to serve it with a dollop of vegan whipped cream.
While peeled peaches will provide a better taste, you can leave the skin on to save time. The skin will soften during the cooking process.
7. My Darling Vegan - Best Ever Vegan Peach Cobbler
This peach cobbler is an easy and delicious dessert for your backyard barbecues this summer. Serve it with homemade ice cream for a creamy and refreshing sweet treat.
Ingredients
8cups 8fresh peaches, about 8-9 whole peaches
¼cup¼brown sugar, packed
2tbsp2cornstarch
1tbsp1lemon juice
½tsp½ground cinnamon
¼tsp¼salt
1 ½cup1 ½cup Bob's Red Mill, All-Purpose Flour
¼cup¼granulated sugar
1tsp1baking powder
½tsp½baking soda
½tsp½salt
½cup½vegan butter
¼cup¼non-dairy milk, plus more for brushing
Directions
Preheat the oven to 375 F.
Wash and peel the peaches. Cut them into 1" pieces and place them at the bottom of a 7x11 casserole dish. Stir in the remaining filling ingredients so that the peaches are fully coated. Bake the filling for 10 minutes. Remove from the oven and set aside.
In a separate mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Add the butter in small cubes and mix it in with the dough using your fingers until small pea-sized pieces have formed. Add non-dairy milk and stir together until a stiff dough has formed. You may need to add a little more milk. If so, add it 1-2 teaspoons at a time.
Drop pieces of dough onto the peach filling so that it is mostly covered with a large piece of dough. Brush additional non-dairy milk over the drop biscuits and sprinkle with coarse sugar.
Bake for 45-60 minutes, uncovered until the filling is bubbling up and the biscuits are golden brown. Remove from the oven and let sit for 20 minutes before serving.
Instead of crumbling the dough on top, this vegan peach cobbler recipes forms them into large patties so you get these super buttery biscuits on your cobbler.
This recipe tastes just like a non-vegan cobbler and uses lemon juice in its filling so you get the freshest taste possible.
If you are planning on making this cobbler in advance then store your filling and biscuit dough separately to avoid your dough becoming soggy.
33(16-ounce) packages frozen peaches, thawed and drained
1cup1granulated sugar
¼cup¼whole-wheat flour
1tsp1ground cinnamon
1tsp1lemon juice
¼tsp¼salt
Biscuit Topping
½cup½whole-wheat flour
½cup½all-purpose flour
¼cup¼granulated sugar
1tsp1baking powder
¼¼salt
6tbsp6cold vegan butter, cut into small pieces
⅔cup⅔unsweetened almond milk
1tsp1grated lemon zest
2tsp2turbinado sugar
Directions
To prepare filling: Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking dish with cooking spray. Stir peaches, 1 cup sugar, 1/4 cup whole-wheat flour, cinnamon, lemon juice and salt together in the prepared baking dish; spread into an even layer. Let stand at room temperature for 10 minutes.
Meanwhile, prepare biscuit topping: Whisk whole-wheat flour, all-purpose flour, granulated sugar, baking powder and salt together in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add almond milk and lemon zest; stir just until evenly moistened. Drop the dough by rounded tablespoonfuls onto the peach mixture to form 12 mounds; sprinkle the dough evenly with turbinado sugar. Bake until the filling is bubbly and the biscuits are browned, 40 to 45 minutes. Let stand for 10 minutes before serving.
While the peach cobbler is a summer dessert, we find that this vegan peach cobbler recipes will work with any temperature. This is because of its spiced peach filling and whole-wheat biscuit.
Of course, there is a grating of lemon zest in the filling to remind us of the summer on the coldest of days.
The use of half whole wheat flour and half all-purpose flour makes the biscuits have a rich taste and a great crunchy texture.
9. The Conscious Plant Kitchen - Vegan Peach Cobbler
4tbsp4Sugar or coconut sugar or erythritol if sugar-free
1tsp1Lemon Juice
1/4tsp1/4Cinnamon
1/41/4Nutmeg
1tbsp1Cornstarch
Cobbler batter
1cup1All-Purpose Flour
1/2cup1/2Sugar or coconut sugar or erythritol if sugar-free
1tsp1Baking Powder
1/2tsp1/2Cinnamon
1/4tsp1/4Salt
1/2cup1/2Vegan Butter melted
1tsp1Vanilla Extract
1tbsp1Almond Milk
Directions
Preheat oven to 350°F (180°C).
Slightly oil an 8x8-inch pan with vegan butter or coconut oil. Add canned peach slices, half the sugar (or skip totally if the canned peaches are stored in sugar syrup!), cornstarch, lemon juice, cinnamon, nutmeg, and mix directly in the baking pan. Set aside.
For fresh or frozen peaches - skip this step if you are using canned peaches
In a medium saucepan, add fresh or frozen peeled peach slices with brown sugar, cornstarch, cinnamon, nutmeg, lemon juice and stir to combine. Cook on medium heat until the sugar melt and create a syrup with the peaches juice. Remove from heat and transfer to the baking dish in an even layer.
In a large mixing bowl, add flour, sugar, cinnamon, baking powder, and salt.
In a separate bowl, combine melted vegan butter, vanilla, almond milk. Pour onto the dry ingredients and mix until a cookie-dough-like batter forms.
Place scoops of the dough mixture on top of the peaches. Spread with your fingers or spoon - it doesn't have to be perfect at all!
Bake for 30-35 minutes in the center rack of the oven, until the biscuit is crispy, golden in color and peaches are juicy and it is bubbly on the sides of the pan.
To thicken the fruit base, let cool for 20 minutes in the baking dish before serving.
Serve with vegan vanilla ice cream or a dollop of coconut whipped cream
You can make this cobbler in 40 minutes, which makes it perfect for a last-minute vegan peach cobbler recipes dessert. Despite its quick cooking time, you still get a crispy biscuit top and a piping hot filling.
You are able to swap out the vegan butter for melted coconut oil if you are in a pinch which is great for those of us who don’t check our fridge before starting a baking project.
For a gluten-free version simply swap out the flour for a gluten-free blend. While you’re at it, why not grate in some nutmeg for a flavor boost?
4cups4thinly sliced fresh peaches, cut into 1/2-inch slices
2tbsp2arrowroot starch
1/3cup1/3cane sugar
1 - 1 ½tsp1 - 1 ½ground cinnamon
COBBLER TOPPING
3/4cup3/4almond flour
3/4cup3/4potato starch
1/4cup1/4cane sugar
1/2tsp1/2sea salt
1tsp1baking powder
3tbsp3solid refined coconut oil
1/4cup1/4cold water or dairy-free milk
Directions
Preheat the oven to 400 degrees F (200 C) and set out an 8 x 8-inch (or slightly larger) ceramic or glass baking dish.
If using fresh peaches, skip to the next step. If using frozen peaches, defrost them and drain off any excess liquid.
Add the sliced peaches to a large saucepan and cook over medium heat for 3-5 minutes, stirring frequently, until the peaches start to release liquid. Reduce the heat to medium-low and add the arrowroot (or cornstarch), sugar, and cinnamon. Stir and cook for another 5-7 minutes, stirring frequently, until the peaches are tender and the liquid is very thick and saucy. Transfer the peach mixture to the 8x8-inch baking dish and set aside.
In a large mixing bowl, combine the almond flour, potato starch, sugar, salt, and baking powder. Whisk to combine.
Add coconut oil to dry ingredients and use a pastry cutter, fork, or clean hands to cut the oil into the flour until well combined and it resembles the texture of wet sand.
Add the cold water or dairy-free milk and stir to combine into a wet dough. It should be a little crumbly but moldable with your hands. If looking too crumbly, add more almond milk; if too wet, add more almond flour or potato starch.
Then using a small or medium cookie scoop or spoon , top the peach layer with clumps of the cobbler dough. For best biscuit texture, DO NOT press down on biscuits. They should look rustic!
Place a baking sheet in the oven on the bottom rack to catch any spillover from the peaches . Then place the cobbler on the middle rack and bake for 30-40 minutes. The fruit should be bubbling and the cobbler biscuits golden brown. Let cool for at least 10 minutes before serving to help the fruit thicken.
Serve warm with vegan vanilla ice cream or coconut whipped cream (optional). Store cooled leftovers covered in the refrigerator for up to 4 days. Biscuit dough can be frozen for up to 1 month before baking and added when ready to bake.
While you can spread your dough evenly across your peaches, this vegan peach cobbler recipes uses an ice cream scoop to make large biscuit balls which not only helps with serving but also leaves the biscuits super flakey.
This flakiness is achieved through the use of almond flour, potato starch, sugar, salt, baking powder, water, and solid coconut oil. You won’t believe it works until you try it.
Not only does this recipe taste great, but it also looks absolutely amazing and will make anyone believe you’re a professional baker.
Preheat your oven to 375°F and have an 8x11-inch baking pan ready.
In a large bowl, stir together the peaches, blueberries, cornstarch, ¼ cup sugar, lemon juice, and ½ teaspoon cinnamon. Spread them in the bottom of the baking dish.
In another large bowl, whisk together the flour, remaining ½ cup sugar, baking powder, remaining ½ teaspoon cinnamon, and salt.
In a small bowl, mix together the milk beverage, oil, and vanilla extract. Add to the flour mixture and mix until just combined. Do not over-mix. Spread the mixture over the fruit. It’s okay if it’s uneven.
Bake for 35 to 40 minutes, or until the fruit is bubbly and the topping is golden brown. Let cool slightly before serving.
As we all know by now, blueberries and peaches go perfectly together. But if you’re wanting a slightly tarter taste then try swapping the blueberries for raspberries in this recipe.
For those of you who don’t like vegan butter, this cobbler uses oil instead so you can still get that indulgent flavor.
If you want to save time then you can use frozen fruit, this recipe doesn’t even call for you to thaw it first.
Add the sliced peaches, sugar and salt to a saucepan and stir to combine. (if using canned/jarred peaches, skip this step)
Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
Preheat oven to 350 degrees F. Slice butter into pieces and add to a 6×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.
This cobbler is essentially effortless to make. You can get a delicious slice of cobbler in no time at all, and yes we did say slice.
Unlike other cobblers, this one provides a cakey dessert that you can eat with a fork instead of a spoon. This recipe doesn’t use too much sugar, so you can have seconds without guilt.
It is recommended that you don’t peel your peaches for this recipe so that you get a nice difference in texture.
This vegan peach cobbler is the best thing about summer! Bursting with ooey gooey, juicy peach filling and sweet vanilla cake, this cozy treat is amazing on its own or with a scoop of vegan vanilla ice cream.
Ingredients
1/3cup1/3vegan butter
2 1/2pounds2 1/2ripe peaches (about 5 large peaches), peeled and sliced
2/3cup2/3organic sugar
1tsp1ground cinnamon
1/4tsp1/4salt
1 1/4cups1 1/4all-purpose flour
3/4cup3/4organic granulated sugar
2tsp2baking powder
1/4tsp1/4salt
1cup1unflavored and unsweetened non-dairy milk
1tsp1vanilla extract
Directions
Preheat the oven to 350°F.
Place the butter into a 2-quart baking dish, then place the dish in the oven while it preheats, to melt the butter.
To make the filling, stir the peaches, sugar, cinnamon and salt together in a medium saucepan and set it over medium heat.
Heat the mixture, stirring occasionally, until the peaches begin to soften up and release their juices, about 5 minutes.
Remove the pot from heat and set it aside while you make the batter.
To make the batter, stir the flour, sugar, baking powder, and salt together in a large mixing bowl.
In a separate bowl or liquid measuring cup, stir together the milk and vanilla.
Add the milk mixture to the flour mixture and stir just until completely mixed.
Pour the batter into the baking dish with the melted butter, then spread the peach mixture over the batter.
Place the dish in the oven and bake until the peach mixture is very bubbly and the batter is set and lightly browned in spots, about 40 minutes.
Remove the dish from the oven and transfer it to a cooling rack. Allow it to cool until just warm before serving. The peaches will set as it cools.
Scoop the cobbler into bowls or onto plates. Serve alone or with a scoop of vegan vanilla ice cream.
If you want a wonderfully gooey filling with a lovely vanilla cakey biscuit, then this is the vegan peach cobbler recipes for you.
While the cobbler cools the filling will thicken up, so while it may be tempting, try to wait a few minutes before digging in.
You are able to adjust the amount of sugar to your liking, and use frozen fruit. Just make sure you adjust the cooking time to accommodate the colder temperature.
Peach Filling (or use 20-40 oz canned peaches) Fresh or frozen peaches, peeled, cored and sliced (about 20-40 oz)
3/4cup3/4cup granulated sugar
1/4tsp1/4salt
6tbsp6vegan butter, melted
1cup1all-purpose flour
1cup1granulated sugar
2tsp2baking powder
1/4tsp1/4salt
3/4cup3/4plant-based milk
Ground cinnamon for topping (optional)
Directions
Combine sliced, peeled peaches with 3/4 cup sugar and 1/4 tsp salt in a medium saucepan. (Skip this step if using canned peaches, proceed directly to step 3)
Simmer peaches over medium heat for 5-10 minutes, until the sugar is completely dissolved and the juices have formed a syrup. Set aside.
Preheat the oven to 350F.
In a medium sized mixing bowl, combine flour, sugar, baking powder, salt, and plant-based milk. Whisk together to form a smooth batter.
In a 13x9 baking dish, pour melted vegan butter to coat the bottom of the dish. Tilt the dish if necessary to ensure it is spread out evenly.
Pour the batter into the baking dish, spreading evenly over the butter.
Spoon the peaches and syrup/juices evenly over the top of the batter in the baking dish. Add ALL of the juices, even if it looks watery. (it will come out perfectly after baking!)
Sprinkle ground cinnamon over the top of the peaches, if using, and bake for 40-45 minutes or until the top is golden brown and the edges are bubbly.
Let the cobbler cool for 10-15 minutes before serving. Enjoy!
This is by far the best vegan peach cobbler. Made with juicy ripe peaches and a buttery biscuit topping this is the ultimate summer dessert.
Ingredients
3pounds3Ripe Yellow Peaches (1400g) Peeled and sliced, about 7 packed cups
1 1/2tbsp1 1/2Lemon Juice
3/4cup3/4White Granulated Sugar (150g)
1 1/2tbsp1 1/2Cornstarch
1/2tsp1/2Vanilla Extract
1/2tsp1/2Cinnamon
1/8tsp1/8Nutmeg
1/8tsp1/8Salt
Biscuit Topping:
2cups2All Purpose Flour (250g)
1/2cup1/2White Granulated Sugar (100g)
1tbsp1Baking Powder
1/4tsp1/4Salt
1/2cup1/2Vegan Butter (112g)
1/2cup1/2Soy Milk (120ml) or other non-dairy milk
Vegan Whipped Cream
Vegan Ice Cream
Directions
Preheat the oven to 350°F (180°C). Spray a 9x13 baking dish with non-stick spray.
Add sliced peaches, lemon juice, white sugar, cornstarch, vanilla extract, cinnamon, nutmeg and salt to a mixing bowl and toss together. Set aside.
Add all purpose flour to a mixing bowl along with white sugar, baking powder and salt and mix together.
Add vegan butter and mix in with your hands until crumbly.
Add soy milk and mix into a thick batter.
Place the peaches into a 9x13 dish and smooth down.
Spread the batter on top and use your fingers to spread it out as best you can over the top of the peaches.
Place into the oven and bake for 55 minutes.
The topping should be golden brown and cooked through. Check carefully by inserting a toothpick into the center of the cobbler to make sure that the topping is cooked through.
Serve warm topped with a scoop of vegan ice cream or vegan whipped cream.
This recipe uses equal parts sugar and butter, so you know the biscuit is extra indulgent. The use of cornstarch in the filling makes it gloriously thick and gooey.
You can freeze your cobbler for up to 3 months, so you can make a large batch and heat it up in the oven when need be.
Vegan Peach Cobbler Recipes
Using peaches is an easy way to make a quick and delicious dessert. You can either make a large batch or freeze individual servings. Then just reheat the cobbler in the oven.
To prepare the cobbler, first combine the flour and sugar. Mix well. Add the baking powder and salt. This is a quick and easy recipe that can be made gluten-free and vegan.
Once you have the ingredients, you can start to make the filling. In the bottom of a 9×13 inch baking dish, place the peaches. Sprinkle them with coarse sugar. Be sure to drop the dough in from the sides.
Once the peaches are covered, scoop some of the batter over them. You should be able to cover all the peaches with the batter. Bake for 45 to 60 minutes at 350 degF.
While the peaches are cooking, you can make the biscuit topping. This is also a simple recipe that can be made gluten-free and dairy-free.
When you’re ready to serve your peach cobbler, you can serve it with whipped cream or vanilla ice cream. It’s a perfect dessert for any occasion. If you want to add a little more flavor, you can add lemon juice.
If you prefer a flaky cobbler, you can substitute almond flour or potato starch. If you’d like a sweeter cobbler, use maple syrup. This will cut down on the amount of sugar you need.
You can find healthy vegan peach cobbler recipes ingredients at the grocery store. They’re basic and affordable.
How to Make Vegan Peach Cobbler
Whether you’re preparing for a special event or just want to serve up a healthy dessert, this vegan peach cobbler is an excellent choice. The recipe includes easy to follow step-by-step photos and video instructions. The result is a deliciously sweet and creamy dessert, perfect for summer or any other occasion.
The batter for the cobbler is made using all-purpose flour, sugar, baking powder, and salt. This recipe can also be adapted to gluten-free cooking. For example, Bob’s Red Mill brand of gluten-free flour mix can be used.
The peach filling is sweetened with white sugar and brown sugar, and thickened with cornstarch. It is served with a layer of cinnamon sugar, which adds extra crunch and a touch of spice.
The bottom layer of the peach cobbler is baked peaches. The top layer is a light and fluffy biscuit. The combination of fresh, juicy peaches and a nutty cake topping creates a delicious and satisfying dessert.
The peach cobbler is best served with a scoop of vanilla ice cream. It’s also good reheated, or frozen for up to 3 months.
The cobbler can be made in a 9×13-inch baking dish. You can also use a 2-quart dish. It will bake up in 40 to 45 minutes. The edges will bubble and the top will be golden.
After the peach cobbler is baked, it will need to cool for 15 to 20 minutes. Then, you can add a dollop of batter over the peach layer.
Conclusion
While all these recipes can be made year-round, they are especially good with fresh peaches.
So next time peach season comes, why not make a delicious cobbler to bring to the barbecue or potluck?
Peach cobbler is the perfect dessert to share with friends and family, but you can always make a small one for yourself to indulge in over a couple of days.
The best part about these recipes is that no one would be able to tell they are vegan. You can show all your friends and family that vegan food can be delicious.
Hi, my name is Clara Howie and I have been a vegan since I was 22 years old. Now, ten years later, I’d like to think that I’ve learned a few things about this way of life!
I can’t lie, when I first began my vegan journey, the majority of my diet did consist of just vegetables and fruit with the occasional piece of tofu thrown in.
I got back on my feet, though, and I vowed to never make that same mistake again! I spent my free time learning about how to nourish my body properly without the use of meat and animal products. It actually turned out to be pretty easy!
Now I am healthier than ever and working alongside a nutritionist to ensure that I don’t slip up again.
That’s what this website is all about! Helping more people turn to the vegan lifestyle in a healthy and happy manner. I’ve got recipes, advice, tricks, tips, and more coming your way, so don’t miss it!
