The Best Vegan Peach Cobbler
A classic vegan peach cobbler made with juicy fresh peaches baked beneath a tender, buttery biscuit topping. Warm, jammy peaches and golden, lightly crisp biscuits make this an irresistible summer dessert—especially served with a scoop of vegan vanilla ice cream.
Servings 6
Equipment
- 8x8 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 8x8 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.