There are few summer desserts as comforting as a warm vegan peach cobbler. Juicy peaches bake down into a bubbling, jammy filling while a tender, buttery biscuit topping turns golden and crisp around the edges. Add a scoop of vanilla ice cream, and you have the kind of dessert that makes the most of peach season.
This vegan peach cobbler is simple, nostalgic, and completely dairy-free and egg-free. It lets the peaches do most of the work, with just enough spice and vanilla to bring out their natural sweetness.
Why You’ll Love This Vegan Peach Cobbler
It’s packed with fresh peaches. The peaches soften in the oven while their juices create a naturally sweet, syrupy filling.
The topping is tender and buttery. Instead of a cake-like topping, this cobbler uses a simple vegan biscuit dough that bakes up golden on top and soft underneath.
It’s easy to make. No complicated techniques or special ingredients are needed. This is a rustic dessert that’s meant to be spooned straight from the baking dish.
It really is the perfect summer dessert. Fresh peaches are at their best in late summer, making this an ideal way to use up your seasonal haul.
Ingredient Highlights
- Fresh peaches — The star of the cobbler, juicy and in season, the flavor is sublime.
- Sugar — Sweetens the peaches and helps create a syrupy filling.
- Lemon juice — Brightens the peaches and balances their sweetness.
- Spices & vanilla — Add warm, classic cobbler flavor.
- All-purpose flour — Forms the base of the tender biscuit topping.
- Vegan butter — Adds richness and creates a buttery, tender texture.
- Almond milk — Brings the biscuit dough together and keeps it soft.
- Baking powder — Gives the biscuit topping its light, fluffy texture.
The Secret to a Great Peach Cobbler
The best peach cobbler starts with good peaches. Look for peaches that are ripe and fragrant but still firm enough to hold their shape when sliced. Very soft peaches can release a lot of liquid as they bake.
I like to slice the peaches into fairly thick 1.5″ pieces rather than thin slices. They soften during baking without completely disappearing into the filling, leaving you with tender pieces of peach in every bite.
A little lemon juice helps balance the sweetness, while the spices and vanilla give the filling that familiar warm, cozy cobbler flavor.
How to Make Vegan Peach Cobbler
Start by preparing the peach filling. Toss the sliced peaches with brown sugar, lemon juice, cornstarch, cinnamon, ginger, nutmeg and vanilla until the fruit is evenly coated.
Transfer the peaches to your baking dish and spread them into an even layer. Bake for 10 minutes.
Next, make the biscuit topping. Whisk the dry ingredients together, then cut in the cold vegan butter until the mixture resembles coarse crumbs. Add the remaining wet ingredients and mix just until a soft dough forms.
Don’t overwork the dough. A few small pieces of butter are perfectly fine and will help create a tender, flaky texture.
Drop the biscuit dough over the peaches flattening slightly, leaving a few small gaps between pieces. Those spaces allow some of the bubbling peach filling to peek through as it bakes.
Bake until the peaches are bubbling and the biscuit topping is golden brown.
Let It Rest Before Serving
As tempting as it is to dig in immediately, give the cobbler a little time to rest after it comes out of the oven.
The peach filling will be bubbling hot and fairly loose when you first take it out. As it cools, the juices thicken into a syrupy sauce.
Let it rest for about 5-10 minutes before serving. It will still be wonderfully warm, but the filling will have a much better consistency.
What to Serve With Vegan Peach Cobbler
Peaches and cream are a classic combination for a reason. The cold, creamy ice cream melts into the warm peach filling and biscuit topping.
For an extra summery dessert, you can serve it with:
- Vegan vanilla ice cream
- Whipped coconut cream
- A drizzle of vegan caramel
- A dusting of powdered sugar
- Fresh peach slices
And honestly, it’s just as good eaten warm straight from the baking dish.
A Few Tips for the Best Peach Cobbler
Use ripe but firm peaches. They should smell fragrant and give slightly when gently pressed.
Don’t skip the lemon juice. It brightens the peach filling and keeps the sweetness from becoming one-dimensional.
Keep the vegan butter cold. Cold butter creates pockets of fat in the biscuit dough, which helps give the topping its tender texture.
Don’t over mix the biscuit dough. Mix only until the ingredients come together. Overworking it can make the topping tough.
Bake until the filling is bubbling. A golden biscuit topping doesn’t necessarily mean the peach filling is ready. You want to see those juices bubbling around the edges.
Can You Use Frozen Peaches?
This recipe is best made with ripe, fresh summer peaches. Their flavor and texture are what give this cobbler its jammy, juicy filling, so I don’t recommend substituting frozen peaches.
Can You Make Vegan Peach Cobbler Ahead?
Peach cobbler is best served warm on the day it’s made, but leftovers keep well in the refrigerator.
Store the cooled cobbler covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in the oven until heated through.
The biscuit topping will soften somewhat after refrigeration, but reheating it in the oven can help bring back some of its crispness.
The Best Vegan Peach Cobbler
Equipment
- 8×8 Baking Dish or 1.5 – 2 Qt Dish
- Pastry cutter
Ingredients
Fresh Peach Filling
- 5 cups Fresh Peaches (about 6) 1.5" chunks, peeled and chopped
- 25g (2 Tbs) Brown Sugar
- ½ tsp Cornstarch
- ¼ tsp Cinnamon
- ⅛ tsp Ginger
- ⅛ tsp Nutmeg
- ⅛ tsp Salt
- 1 tsp Fresh Lemon Juice
- ½ tsp Vanilla Extract
Cinnamon Biscuit Topping
- 125g (1 c) All Purpose Flour
- 50g (¼ c) Vegan Cane Sugar
- 1 tsp Baking Powder
- ⅛ tsp Baking Soda
- ¼ tsp Cinnamon
- ¼ tsp Salt
- 56g (¼ c or 4 Tbs) Vegan Butter cold and cubed
- 60ml (¼ c) Almond Milk
- ¼ tsp Apple Cider Vinegar
- Maple Wash (1 Tbs Maple Syrup + 1 tsp Water)
- Demerara Sugar for sprinkling on top
Instructions
- Preheat oven to 350℉. Lightly spray an 8×8 or 1.5-2 quart baking dish.
Fresh Peach Filling
- In a large bowl, mix all of the filling ingredients together. Making sure the peaches are coated well in the sugar spice mixture. Pour into the baking dish and bake for 10 minutes. Set aside to cool slightly while you prepare the topping. Leave the oven on.
Cinnamon Biscuit Topping
- Make vegan buttermilk: Pour the almond milk and apple cider vinegar into a measuring cup and set aside.
- Whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt in a medium bowl.
- Use a pastry cutter or two forks to cut the vegan butter into the flour mixture until you reach pea-sized pieces.
- Pour in the vegan buttermilk and gently mix together to form a dough. Combine lightly but make sure there are no dry bits. The dough should be slightly sticky but easy enough to handle.
Assembly
- Divide the dough into roughly 5-6 biscuits. Flatten each biscuit slightly and place over the warm peaches. Continue with the remaining dough, covering most of the peaches but leaving some gaps between each biscuit.
- Brush the tops of the biscuits with Maple Wash and sprinkle with demerara sugar. Bake for 40-50 minutes or until the peaches are bubbling and the biscuits have turned golden.
- Allow to cool for 5-10 minutes. Serve warm with vegan vanilla ice cream or vegan whipped cream.
- Store tightly wrapped in the refrigerator for up to 4 days. Reheat portions to serve.
More Desserts to Try
If you’re craving more vegan desserts, try one of these next:
- Vegan Strawberry Galette — A rustic pastry filled with juicy summer strawberries.
- Coconut Cream Bars — Creamy coconut filling topped with vegan whipped cream and shaved coconut.
- Vegan Biscoff Banana Pudding — A creamy, no-bake dessert layered with bananas and Biscoff cookies.
- Rainbow Sprinkle Cookies — Soft an chewy vanilla cookies filled with rainbow sprinkles
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