This is the best and easiest Vegan Peach Cobbler! Perfect when peaches are in season, you will want to make this over and over again.
Does anyone else enjoy peach season as much as I do? This time of year peaches start showing up at the Farmer’s Market, and they are beyond incredible! We eat plenty of them sliced for snacks, and I even put some peeled and diced peach on my pizza last week. It was actually delicious! But my other favorite thing to do with fresh peaches? MAKE PEACH COBBLER!
Specifically, this vegan peach cobbler. It truly is the best, with a perfectly sweet topping and plenty of fresh peaches. Plus it’s easy to make!
How to make Vegan Peach Cobbler:
(See recipe card at the bottom of the post for the full recipe and print options)
Preheat the oven to 350 degrees F and lightly grease a 2-quart baking dish. Prepare your peaches. I simply sliced them, but you can peel them and dice them if you’d like.
To peel peaches: The skin doesn’t bother me, but to easily peel peaches, boil a large pot of water, then turn off the heat and drop the peaches in, whole, for about 10 seconds. Then place them in an ice bath or run them under cold water. After that, the skins can be peeled off easily.
Next, place the peaches in the dish, and sprinkle with sugar and cornstarch. Mix well in the dish and spread out evenly. Make the simple cobbler batter, then spread it on top of the peaches. It doesn’t have to be perfect. Bake for 30-35 minutes, until the crust is golden and the peaches are bubbling.
Can I use frozen or canned peaches?
It’s definitely better with fresh peaches, but you can use frozen or canned peaches as well. For frozen, thaw and drain them before using. For canned, drain them before using.
How ripe should fresh peaches be for cobbler?
You want peaches that are ripe but still somewhat firm, not too soft and mushy or your cobbler will be mushy as well.
Can I make this in advance?
No, I wouldn’t suggest it. It’s really best fresh, though I enjoy any leftovers from the refrigerator for a few days. You could prepare your peaches ahead of time, so it’s faster to put together when you are ready to serve it.
Serve peach cobbler warm with a scoop of non-dairy vanilla ice cream or coconut whipped cream. Leftovers keep for 2-3 days in the refrigerator, and taste great cold or warmed up. Enjoy!
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Easy Vegan Peach Cobbler
Ingredients
Peaches:
- 3 cups sliced or diced peaches (about 4 large peaches) peeled if desired, see Notes
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
Batter:
- 1/2 cup vegan butter, melted
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon soy milk
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Instructions
- 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!
Video
Notes
- How to peel peaches: To easily peel peaches, bring a large pot of water to a boil. Turn off the heat once boiling, and immerse the peaches in the water for about 10 seconds, then remove them and place them in an ice bath, or run them under cold water. Then the peels will come off so easily.
- For gluten free, replace the flour with a gluten free flour blend.
- To make this for a large crowd, double and make in a 9x13 inch casserole dish.
Amazing! This peach cobbler is so good! I have never used vegan butter before, but quarantine has had me experimenting more. My hubby (non-vegan) loves this as much as I do! I’ve made it 3 times this summer! Super easy to make and delish!
ABSOLUTELY AMAZING!!! I made this for my husband’s birthday with fresh peaches and it couldn’t have turned out better! It was super simple to make and very tasty 🙂 – Thank you!!
I’m so glad it was good!!
This recipe was delicious and turns out beautifully! We used mango instead and it was great. I will definitely be keeping this recipe in my back pocket, as per usual with your recipes. I always know it will turn out good if it’s a “Nora Cooks”!
Awww thank you!!! That means so much to me. I love the mango idea!
Could I use oat milk instead of soy? Thanks!
Sure!
I made this last week and it was phenomenal!
I made this peach cobbler this weekend and it was delicious! I reduced the sugar in the biscuity part to 1/2 cup, but I think I would do even less next time. The peaches made it pretty sweet on its own. It was a big hit though. I will definitely be making it again!!
That’s so great to hear!!
Hey there! So excited to give this a try! I want to make this for my mother in laws birthday this weekend. She lives about an hour away from me though – do you think that it would be okay for me to do steps 1-4 in advance then bake it at her house? Or will that mess with the texture?
Thanks in advance for your insight!
I think that would probably be okay to do. I would keep it in a cooler maybe if possible on the drive. Hope that helps!
I made this with my teen grandson. While it’s a great peach cobbler & looks beautiful, we both felt it was way too sweet. The sweetness detracted from the natural sweetness of the peaches.
I’ll use this recipe again, but next time I’ll try 1/2 the sugar (or less!). First-time users of this recipe may want to do the same unless they like things super-sweet.
Totally fine to reduce the sugar if you don’t like sweet desserts, no problem at all!
Can I make this with shortening instead of vegan butter?
I’m sure it would work, yes. It will be missing that “buttery” flavor but I think it will still be good.
Is there any way to freeze this? Ive seen certain toppings are good for freezing while some arent. Do you know if yours will come out well thawed from being frozen either from pre bake or post bake? Thanks, I’m looking forward to trying this.
You know, I’ve never tried freezing this but it might work. I think the peaches would be more of a concern, I imagine they would get quite mushy after freezing and thawing.
Understad Ive enver had peach cobbler, or any cobbler for that matter, before in my life. So I don’t know what I’m looking for texturally. That said I prepped it, froze it (though it was less a little less than 24 hours of a freeze-about 22 hours in the freezer) and then baked it at 350 for about an hour and I thought it was great. Again thats from a novice but this might help some when thinking about prepping things beforehand.
I’m glad it was great!
This was delicious! I easily made it gluten free, and substituted xylitol for the sugar, and it turned out perfectly.
My peaches were very ripe so the cobbler was pretty runny and I had to leave it in the oven longer. Overall, very good.
I’ve made it twice in the past week with fresh Georgia peaches— absolutely delicious!!
Sounds amazing! I’m glad it came out delicious!
Can I use almond milk instead of soy?
Yes.
Hey Nora,
We have wanted to try this recipe out but wanted to know if there was a way instead of doing a baking, could we use cupcake pans an make them into peach cobbler cupcakes?
You probably could! Just bake for much less time.
Hi Nora! I’ve been eager to make a vegan peach cobbler and I can’t wait to try out this recipe! I have a (silly) question–is there a particular type of peach that would work best? I have noticed several varieties in the past at my farmer’s market and while they are all tasty, I’m not sure if they equally lend themselves to a cobbler. Thanks so much 🙂
I don’t think there is one particular kind, I have used whatever I can find. White varieties or yellow works great!
I just made this tonight. It was so easy, and so delicious. Thank you!
You’re welcome!
This sounds amazing, can’t wait to make it! Can you substitue the soy milk with another milk like (cashew, oat, etc)?
Yes, any non-dairy milk will work here. Thanks!
I’ve had so many great wins from Nora Cooks but this was not one of them. I do wish I had dug farther into the reviews before I chose this recipe. I really prefer a more biscuity topping and this is not biscuity at all. That’s not the end of the world and hey, taste is subjective, but the pictures seem really different than how mine turned out. The main problem is that, like multiple other reviewers, mine did not even come close to cooking at this time and temp and was much runnier when I mixed it. I did use the boil method for peeling. Maybe that skews the moisture content within the cobbler, but that doesn’t explain it being runny in the mixing bowl. I too used Earth Balance, so maybe there’s something different about that. Oh well, you can’t win them all.
I used oat milk and sprinkled cinnamon on top and it was delicious!
That’s so great to hear!!
I used maple syrup in the peaches instead of granulated sugar. I used organic cane sugar for the batter and almond flour instead of the all purpose. Turned out delicious.xoxo
So glad it was good!
Sammi, I am interested in using maple syrup in place of sugar. I also use agave in my recipes. How much syrup did you use on the peaches, and why did you use cane sugar in the batter? GREAT idea to use almond flour, which has more protein than regular. I’ve read only 1/4 of the flour should be substituted. What did you use? THANKS
With peaches not being in season, would canned be okay since it’s last case scenario? My husband loves peach cobbler and I want to make it for his birthday. Or even organic frozen peaches?
Yes, canned or frozen peaches would work just fine! Hope he loves it!
Perfect, thank you so much!!
Great recipe but the butter was too much and too empowering. I’d say maybe add in 1/3 cup
I made this tonight as a “test” for a dinner party later this week. AMAZING!! I did add a few cherries with the peaches. Can’t wait to make again this week. The one from today is coming to work to with me tomorrow. I love showing my coworkers how delicious living plant based can be. Not one of Nora’s recipes has ever disappointed. Thank you so much for sharing!
I made this for dessert last night and there was none left when I got up this morning. My family definitely loved it.
Hello! I make so many of your delicious recipes and I am so grateful for your site! We are oil free, can you suggest something in place of the butter? I was thinking applesauce?
Applesauce might work here, I’m not totally sure. Worth a shot though! Thank you so much!
Dear Nora,
Well, you’ve done it again. My husband and I are having an old-fashioned tea party and croquet match with friends, and we are having this amazing cobbler, your strawberry cake, and your to-die-for lemon bars. In addition, I make your chocolate cake for Christmas and Thanksgiving. Seriously, I’ve never baked so much, that is so good, in all of my 45 years. Thank you for helping me to put smiles on the faces of vegans and omnivores, alike. We love every bite!
This sounds like the most fun tea party/croquet match ever, how wonderful! I hope everyone loves all the desserts, including this peach cobbler. Thank you so much!! I really appreciate your feedback. 🙂
As soon as I got this email recipe I made it! I just got some fresh peaches at the market this weekend and they are perfect for this. Holy smokes! What a good recipe!! Thank you so much.