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Vegan Peach Cobbler

Vegan peach cobbler with a buttery plant-based crust and bubbling peach filling, baked until golden and crisp-edged. This dairy free peach cobbler stays tender while the peaches turn jammy through the top.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 6 cup fresh peaches peeled and sliced
Sugar
  • 0.75 cup granulated sugar divided
Cinnamon
  • 1 tsp cinnamon
Lemon juice
  • 1 tbsp lemon juice
Vegan butter
  • 0.5 cup vegan butter melted
All-purpose flour
  • 1 cup all-purpose flour
Oat or almond milk
  • 1 cup oat milk or almond milk
Baking powder
  • 1.5 tsp baking powder
Salt
  • 0.25 tsp salt
Vanilla extract
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Prepare and preheat
  1. Preheat your oven to 350F. Visually check that it reaches temperature before baking.
  2. Toss the sliced peaches with 1/4 cup sugar, cinnamon, and lemon juice, then let them sit while you make the batter. Keep an eye out for juices collecting at the bottom of the bowl.
Assemble cobbler
  1. Pour the melted vegan butter into a 9x13 baking dish. Tilt the dish to coat the base evenly.
  2. Whisk flour, the remaining 1/2 cup sugar, baking powder, salt, oat milk, and vanilla until just combined. Stop mixing as soon as no dry flour pockets remain.
  3. Pour the batter over the butter and do not stir. Let the batter settle into an even layer.
  4. Spoon the peaches and their juices over the batter and do not stir. Spread them so the top is mostly covered.
Bake and serve
  1. Bake for 40-45 minutes at 350F until the crust is golden and the filling is bubbling through the top. Look for crisp edges and active bubbles near the center.
  2. Serve warm with coconut whipped cream or vegan vanilla ice cream. The cobbler should steam slightly when plated.

Notes

For clean slices and a set filling, let the cobbler rest 10 minutes after baking so the bubbling subsides. Store leftovers covered in the refrigerator for up to 4 days; rewarm in the oven at 300F until just hot. Freeze is not recommended because the fruit and crust texture can soften after thawing.