Peach cobbler is a classic Southern dessert made during peach season. The combination of juicy ripe peaches with a buttery biscuit topping is the best summer dessert. My vegan cobbler recipe is easy to make and ready in an hour.
Vegan peach cobbler is the perfect dessert to make for a summer dinner party and is best served warm with a scoop of vegan ice cream. It’s the type of dessert the the whole family loves and will make you want to lick your bowl clean.
Table of contents
Peaches – In summer, use fresh peaches for the best flavor. Or use frozen peaches to make the peach filling any time of year but let the sliced peaches thaw first before. Substitutions: Alternatively, use canned peaches in syrup, drain them and omit or reduce the amount of sugar in the filling. Swap juicy peaches with other summer fruits like stone fruit such as nectarines or plums, or fresh berries such as raspberries, blackberries or blueberries.
Blackberries – Peaches and blackberries are in season at the same time and go together perfectly in this fruit cobbler. Use fresh blackberries while they are in season or swap them with frozen blackberries year-round. Adding blackberries is completely optional and you can leave them out to make a classic peach cobbler. Substitutions: Swap blackberries with raspberries or blueberries, both of which also pair perfectly with ripe peaches. Blueberry cobbler is a classic variation.
Brown Sugar – Sweet brown sugar add a hint of caramel flavor to the fruit filling because it contains molasses. You can use light brown sugar or dark brown sugar. You can also use regular granulated sugar to sweeten the filling. Substitutions: Swap brown sugar with unrefined sugars such as whole cane sugar (aka panela or jaggery), maple sugar, or coconut sugar to make a this cobbler refiner sugar free. You can also use maple syrup but may have to add more thickener to the filling to compensate for the added liquid.
Cornstarch – A bit of cornstarch (known as cornflour in the UK) added to the filling helps to thicken the fruit juices as they bake. Substitutions: Swap corn starch with tapioca flour or arrowroot powder in an equal amount or use a double amount of all-purpose flour as alternative thickeners.
Lemon – Fresh lemon zest and lemon juice add a bright sour note that compliments the sweet peach filling.
Nutmeg – A touch of grated nutmeg adds just a hint of warm spice that pairs perfectly with peaches. Adding nutmeg is optional and you can leave it out if you prefer. Substitutions: Swap nutmeg with a 1/2 tsp ground cinnamon.
Vanilla – Vanilla brings out the sweetness of fruit fillings and I always add it to pies, crumbles, crisps and cobblers with fruit fillings.
Flour – Use unbleached all purpose flour to make the vegan sweet biscuits for the cobbler topping. Substitutions: Swap some or all of the white flour with whole wheat pastry flour (aka white whole wheat flour) to make a whole grain biscuit topping. I used whole grain flour in the photos. To make gluten-free peach cobbler swap the flour with a 1-1 gluten-free flour blend such as Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Vegan Butter – Use your favorite vegan butter alternative to make the biscuits. I like to use vegan buttery sticks such as Country Crock or Earth Balance brands. Miyokos cultured European style vegan butter also works well. Make sure the vegan butter is cold from the fridge or even frozen to help make flaky layers in the biscuits. Substitutions: Swap vegan butter with vegan shortening and add pinch more salt since all vegan butters seems to be salted.
Coconut Milk – Use full fat canned coconut milk or homemade coconut milk to make extra rich and buttery vegan biscuits for the cobbler topping. Substitutions: Swap coconut milk with other unsweetened non-dairy milk if you prefer. Less creamy plant-based milk like soy milk, almond milk or oat milk will work but the biscuits won’t be as buttery and rich tasting.
Apple Cider Vinegar – Add a splash of apple cider vinegar to the coconut milk to thicken and sour it. The vinegar adds acidity tot he dough which inhibits gluten proteins from forming and helps to create a tender biscuit crumb structure. Substitutions: Swap ACV with distilled white vinegar or white wine vinegar.
Baking Powder – Baking powder is a leavening agent that adds rise to baked goods and it what makes the vegan biscuits rise and become fluffy. Use non-aluminum double acting baking powder for the best results.
See the full ingredient list and amounts in the recipe card below.
How to Make the Best Vegan Peach Cobbler
Step 1: Make the Cobbler Filling
First preheat the oven to 425˚F or 220˚C.
Wash the peaches, cut them in half and remove their pits. Use free stone peach varieties to make removing the peach pits easy. Cling stone peaches have pits that are stuck tot he peach flash and are hard to remove. Slice the peaches in thin slices so they will cook quickly and add them to a large bowl.
Add the brown sugar, cornstarch, lemon zest and juice, grated nutmeg and vanilla extract to the peach slices. Wait to add the blackberries so they don’t get mashed or smushed. Gently fold the mixture with a rubber spatula being careful not to break up the peach slices until fruit mixture is evenly incorporated.
Pour the peach mixture into a baking dish like a casserole dish, deep dish pie plate or lasagna pan. Tuck the blackberries into the filling and place some on top of the peaches. Set the filling aside while you make the topping.
Step 2: Make the Vegan Sweet Biscuits
First stir apple cider vinegar into coconut milk in a small bowl or liquid measuring cup and set it aside to thicken and sour.
Cut cold vegan butter into cubes and coat them in the flour mixture. Rub the butter into the flour between your fingertips or use a pastry cutter or two butter knives to cut the butter into the flour until the flour mixture resembles coarse bread crumbs with some pea-sized bits, similar to making a pie crust.
Pour the coconut milk mixture into the flour mixture and stir it with a fork until it starts to come together in a shaggy dough.
Turn the biscuit dough out onto a lightly floured surface and press it together into a rectangular shape. Cut the dough into thirds with a bench scraper or knife and stack them up on each other. Smush the stacked sough down with your hands and repeat the process two more times. This faux lamination of the dough creates the flakiest layers in the biscuits.
Pat the dough out to a round or rectangle that is roughly 3/4″ thick. Cut the biscuits out of the dough with a 2-inch round biscuit cutter, being careful to press the cutter straight down into the dough and don’t twist it. Gently rework dough scraps and cut more biscuits until all of the dough is used up. Alternatively, cut the dough into into 2-inch squares with a knife, making sure to trim all edges.
Step 3: Bake the Vegan Cobbler
Place the biscuits on top of the peach filling so they are just touching each other. Brush the tops of the biscuits with non-dairy milk or more coconut milk and sprinkle them with touch of sugar.
Place the baking dish on a half baking sheet lined with aluminum foil or parchment paper to catch any drips as the filling bubbles. Lower the oven temperature to 400˚F/205˚C and bake the cobbler for 40-45 minutes or until it is golden brown and the filling is bubbling in the center of the cobbler.
Serve the cobbler warm from the oven or let it cool for 20 minutes to thicken the filling. Optionally serve the warm peach cobbler with a scoop of vegan vanilla ice cream for
See the full instructions and notes in the recipe card at the bottom of the post.
How to Make Mini Cobbler
To make mini cobblers instead of one large cobbler, spoon the filling into oven safe ramekins or custard cups and top each cup with one biscuit. Bake the mini cobblers on a foil-lined baking tray at the same temperature as listed in the recipe card, but reduce the baking time to 25-30 minutes.
Cobbler Topping Variations
- Broken Biscuit Topping – Instead of cutting out full size biscuits you can crumble the biscuit topping all over the fruit filling in little chunks as you would when making a fruit crumble.
- Cornbread Cobbler Topping – Spoon vegan cornbread batter over the top of the fruit leaving some of the filling visible between the spoonfuls. Bake the cobbler at the same temperature and time as the original recipe. The fluffy cornbread batter will soak up some of the peach juices as it bakes.
How to Store Peach Cobbler
While, cobbler is best eaten while it’s still warm from the oven, you can store leftovers in the baking dish, wrapped with plastic wrap or transfer it to an airtight container. Refrigerate the leftover peach cobbler and enjoy it within 3-4 days. Reheat the cobbler in the baking dish in the oven or scoop a serving into a microwave safe bowl and warm it in the microwave.
How to Freeze Cobbler
The best way to freeze cobbler is to freeze it before baking it. To freeze unbaked cobbler, assemble it in a disposable baking dish. Wrap it tightly with a few layers of plastic wrap and then place it in a large freezer bag. Freeze it for up to 3 months. Bake the cobbler straight from the freezer and add 15-20 minutes to the baking time.
Yes, it is best to refrigerate leftover fruit cobblers. Warm leftover peach cobbler back up before serving it.
Yes, but since canned peaches are already sweetened reduce the amount of sugar in the filling or omit it altogether.
The peach filling should bubble at the center of the cobbler and the biscuit crust should be golden brown and cooked though when peach cobbler is ready.
Cobblers originated in Colonial America when English settlers were unable to make their traditional suet puddings because of the lack of necessary ingredients and cooking equipment. They instead covered the layer of fruit filling with uncooked biscuits, scone batter or dumplings that were fitted or “cobbled” together, hence the name “cobbler” came about.
National Peach Cobbler Day falls on April 13th every year.
More DElicious Summer DEsserts to Try
- Vegan Summer Berry and Fig Galette Recipe
- Strawberry Rhubarb Crumble Recipe
- Stone Fruit Galette
- Strawberry Rhubarb Galette
- Vegan Berry Pie with Vanilla Bean Spelt Crust
- Vegan Strawberry Jam Ice Cream (Dairy Free)
More Summer Peach Recipes
- Summer Tomato Corn and Peach Salad
- Peas and Peaches Salad with Peach Fennel Vinaigrette
- Vegan Summer Fruit Tart with Lavender
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- 9 medium ripe peaches
- 1 pint blackberries
- 200 g brown sugar 1 cup, or unrefined sugar
- 1 teaspoon grated lemon zest from 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons cornstarch or tapioca starch or arrowroot powder
- 1/2 teaspoon fresh grated nutmeg
- 2 teaspoons vanilla extract or 1/2 teaspoon vanilla paste
- 2 teaspoons apple cider vinegar
- 152 g full fat coconut milk 2/3 cup
- 280 g all purpose flour 2 cups, or whole wheat pastry flour, plus more for dusting
- 2 tablespoons brown sugar or unrefined sugar, plus more for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 113 g cold vegan butter 1/2 cup or 1 stick, or shortening
- 2 tablespoons non-dairy milk or more coconut milk, for brushing biscuits
- Preheat oven to 425˚F.
Make the Filling
- Thinly slice peaches and add them to a mixing bowl. Gently fold in brown sugar, cornstarch, lemon zest and juice, nutmeg and vanilla bean. Leave the blackberries out for now.
- Pour the cobbler filling into a baking dish (a deep dish pie plate, casserole dish or lasagna pan all work well).
- Tuck the blackberries into filling at this point, so they don't get mashed up. Set the baking dish aside while you prepare crust.
Make the Topping
- Stir apple cider vinegar into coconut milk and let sit to thicken.
- Whisk together flour, brown sugar, baking powder and salt in a mixing bowl..
- Cut the cold vegan butter into cubes, add them to the flour mixture and toss them to coat each cube in flour. Cut the butter into flour mixture using your fingers, pastry cutter or two knives until it resembles coarse breadcrumbs.
- Add the coconut milk mixture all at once and stir with a fork until the mixture comes together in a shaggy dough. Don't over mix the dough. Some floury bits are ok.
- Turn the dough out onto a lightly floured work surface and press it into a rectangle. Cut the dough into thirds and stack them then smush them down to faux-laminate the dough for extra flaky layers.
- Repeat the faux-lamination process two more times. Pat the dough out to about 3/4" thickness on the final turn.
- Cut out biscuits with a 2-inch round biscuit cutter. Press the cutter straight down into the dough, don't twist it. Gently rework dough scraps and cut more biscuits. Alternatively, cut the dough into into 2-inch squares with a knife, making sure to trim all edges.
- Place the biscuits on top of the filling so they are just touching each other. Brush the tops of the biscuits with non-dairy milk or more coconut milk and sprinkle them with more brown sugar.
Bake the Cobbler
- Place the baking dish on a foil lined baking sheet to catch any drips while cobbler bakes.
- Reduce the oven temperature to 400˚F and bake the cobbler for 40-45 minutes or until it is golden brown and the filling is bubbling in the middle.
- Serve the cobbler warm from the oven or let it cool for 20 minutes to thicken the filling.
- Cobbler is best eaten while it’s still warm from the oven.
- Store leftover cobbler in the baking dish, wrapped with plastic wrap or transfer it to an airtight container and refrigerate it for up to 3-4 days. Reheat to serve.
- To make individual cobblers assemble them in oven safe ramekins or custard cups with 1 biscuit per cup. Reduce the baking time to 25-30 minutes.
- To freeze unbaked cobbler, assemble it in a disposable baking dish. Wrap it tightly with a few layers of plastic wrap and then place it in a large freezer bag. Freeze it for up to 3 months. Bake the cobbler straight from the freezer and add 15-20 minutes to the baking time.
- Use any fresh or frozen stone fruit or berries for the filling. If using frozen fruit, let it thaw at room temperature before making the cobbler.