Publised on 18/07/2024. Last Updated on 23/07/2024 by Richard
My classic Southern style vegan peach cobbler is packed with juicy roasted peaches, topped with crisp, buttery biscuits. Perfect with a scoop of vegan ice cream!
If you’re craving the ultimate vegan peach cobbler, you’re in the right place. This classic Southern style vegan peach cobbler is the epitome of summer desserts, capturing the sweet and juicy flavour of ripe peaches in a warm, comforting bake. Imagine tender peach slices enveloped in a lightly spiced filling, topped with a golden brown, buttery cobbler crust – it’s a dream come true for any vegan dessert lover.
The first time I had vegan peach cobbler was in Atlanta, Georgia. It was a sweltering summer day, and after a long stroll through Piedmont Park, I stumbled upon a charming little café selling coffee and dessert. One bite of their vegan peach cobbler, and I was hooked. The juicy peach filling and perfectly crumbly topping had me coming back for more every day of my trip. Since then, I’ve been on a mission to recreate that experience at home, and I’m super chuffed to share this vegan peach cobbler recipe with you - it's honestly one of my favourite vegan desserts on earth.
If you love classic bakes, don’t forget to check out my vegan blueberry muffins and vegan apple pie recipes too!
Jump to:
What is a Cobbler?
So, what exactly is a cobbler? A cobbler is a traditional dessert with roots in British and American cuisine, characterised by a fruit filling topped with a biscuit-like (or scone-like) dough that bakes into a golden brown crust. Unlike a pie, a cobbler doesn’t have a bottom crust – it’s all about that delicious, bubbling fruit and the glorious cobbler topping.
This vegan version of the classic southern peach cobbler includes a few unique twists. We’re using fresh peaches (although canned peaches work too) and vegan butter in our cobbler dough. It’s a simple but gorgeous take on the traditional peach cobbler, perfect for any time of year.
Ingredients You’ll Need
Before we dive into the steps, let’s gather our ingredients. Remember, you can find the full recipe with quantities at the bottom of the page, so scroll down if you’re in a hurry!
- Fresh peaches (or canned peaches)
- Granulated sugar
- Light brown sugar
- Ground cinnamon
- Cornstarch
- Plain white flour (all purpose flour)
- Baking powder
- Fine sea salt
- Vegan butter ( Use a firm block variety like Flora, Country Crock or Miyokos)
- Vanilla extract
- Lemon juice
- Poppy seeds
These simple ingredients come together to create a mouthwatering vegan peach cobbler. Let’s get started on making it!
How to Make This Recipe
The full instructions for this vegan peach cobbler recipe are at the bottom, but here’s a quick rundown of the process. These steps will give you a simple breakdown, and I’ve included images to guide you along.
Prep the Peaches: If you're using fresh peaches, you’ll need to prepare them. I like mine peeled, but at very least they'll need slicing, and de-stoning.
Make the Filling: Combine the peach slices with sugars, cinnamon, and cornstarch in a large bowl. Stir well to coat.
Bake the Filling: Spread the peach mixture in a baking dish or casserole dish and bake briefly to get those peach juices flowing. This is a vegan peach cobbler, after all!
Top and Bake: Prepare the simple cobbler batter, spoon it on top of the peaches, and bake until golden brown and bubbly. The cobbler batter will bake into crispy, buttery biscuits, with a layer of juicy peaches below! Now we just need a scoop of vegan ice cream!
How to Peel Peaches
I know, I know, people will get mad at me for suggesting we peel our peaches, but to get this classic southern dessert just right, I'm going to pay close attention to detail. Peeling peaches might seem tricky, but it’s a breeze with this method:
- Boil Water: Bring a large pot of water to the boil.
- Score Peaches: Cut a small shallow cross into the bottom of the skin of each peach.
- Blanch: Submerge the peaches into the boiling water for 1 minute, then transfer to a large bowl of ice water. Chill for 2 minutes.
- Peel: Starting at the scored cross, peel the peaches. Depending on the ripeness of the peaches, the skin may just slip off in your hand.
Using Canned Peaches
If you’re short on time or it’s not peach season, canned peaches are a fantastic alternative. This recipe works beautifully with both fresh and canned peaches.
However, I always recommend using fresh peaches if you can, especially during peach season when there’s an abundance of peaches at the local grocery store or farmers market. The flavour and texture of fresh summer peaches really elevate this cobbler to the next level. If using canned peaches, consider adding an extra tablespoon of lemon juice to balance out the extra sweetness.
Some Helpful FAQs
Can I use frozen peaches?
Absolutely! Frozen peaches are a great option if you can’t find fresh ones. No need to thaw!
Can I make this cobbler gluten-free?
Yes, you can substitute the plain white flour from your dry ingredients with a gluten-free flour blend like Bob’s Red Mill.
How do I store leftover cobbler?
Store any leftovers in an airtight container or wrap the dish in plastic wrap. Keep in the fridge for up to 2 days or freeze in a freezer-safe container for up to 1 month.
Can I add other fruits to this cobbler?
Definitely! This recipe is versatile. Try adding berries or other summer stone fruits for a delicious twist. I love cherry and apple cobbler!
What’s the best way to serve peach cobbler?
Serve warm with a scoop of vegan vanilla ice cream for the ultimate treat.
There you have it, the best vegan peach cobbler – easy, delicious, and perfect for any occasion. I hope you enjoy making and eating this cobbler as much as I do (WHICH IS A LOT!). Don’t forget to take pictures of your vegan peach cobbler and tag @schoolnightvegan on social media. I love seeing your creations!
If you’re in the mood for more delicious bakes, check out my vegan coffee walnut cake and me delicious apple crumble bars. Happy baking!
Vegan Peach Cobbler
Equipment
- large pot of water
- Large bowl
- baking dish or casserole dish
- Medium Bowl
Ingredients
For the Peaches
- 900 g peaches around 5-6 large peaches, peeled (see my tips for peeling peaches in the blog post above) or use 2x 420g cans of peaches, drained
- 35 g granulated sugar
- 35 g light brown sugar
- Pinch of ground cinnamon
- 1 tablespoon cornstarch
For the Cobbler
- 150 g plain white flour all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 60 g granulated sugar
- 60 g light brown sugar
- 90 g vegan butter cold, cut into cubes
- 2 tablespoon just boiled water
- 1 teaspoon vanilla extract
Instructions
To Prepare the Peaches
- Preheat your oven to 200°C (390°F) fan/convection.
- Bring a large pot of water to the boil. Cut a small shallow cross into the bottom of the skin of each peach. Submerge the peaches into the boiling water for 1 minutes then transfer to a large bowl of ice water. Leave to chill for 2 mins.900 g peaches
- Peel the peaches, starting at the scored cross. Slice the peaches into segments and discard the skin and the stone.
- In a large bowl, combine the sliced peaches, granulated sugar, light brown sugar, ground cinnamon, and cornstarch.35 g granulated sugar, 35 g light brown sugar, Pinch of ground cinnamon, 1 tablespoon cornstarch
- Stir well to coat the peaches evenly.
- Transfer the peach mixture to a baking dish (or ceramic casserole dish) and spread out in an even layer.
- Place the baking dish in the preheated oven and bake for 10 minutes.
- While the peaches bake, make the cobbler topping.
Make the cobbler
- In a medium bowl, whisk together the flour, baking powder, fine sea salt, and sugars.150 g plain white flour, 1 teaspoon baking powder, ½ teaspoon fine sea salt, 60 g granulated sugar, 60 g light brown sugar
- Add the vegan butter and use your finger tips to pinch the butter into the flour mixture until the texture resembles coarse sand. Alternatively use a pastry cutter, two knives or pulse together in a food processor. Add the boiled water and vanilla extract. Stir until just combined to form a thick batter/dough.90 g vegan butter, 2 tablespoon just boiled water, 1 teaspoon vanilla extract
- Remove the baking dish from the oven. Spoon the cobbler batter over the partially baked peaches. The batter doesn’t need to cover the peaches completely, as it will spread out as it bakes.
- Return the baking dish to the oven and bake for an additional 30 minutes, or until the cobbler topping is golden brown and cooked through.
- Remove the peach cobbler from the oven and let it cool for a few minutes before serving.
- Serve warm, optionally with a scoop of vegan ice cream.
- Store any leftovers in an airtight container or wrap the dish in plastic wrap and place in the fridge for up to 2 days. Reheat in a baking dish in the oven before serving. Alternatively, freeze leftovers in a freezer-safe container for up to 1 month.
Matthew
Love your work, Richard!
Vaishali
How big is the casserole? I've made this several times and it's always been a hit. Thanks so much for sharing this recipe!
I made it today and it was too gummy and slightly uncooked and now I'm wondering if it was because of the size of my dish.
Em
This is exactly what I want from a peach cobbler- not oily or too wet and mushy or too sweet of a topping. love it! I skipped the cornstarch in the peaches and it turned out perfectly.
V
DELICIOUS! I had a bunch of not very sweet peaches and this turned out to be the best way to eat them. The pastry on top is so good too.
Ash
This recipe is exactly what I was looking for! The biscuit topping was incredible — beautifully craggy and golden brown on the top and soft and buttery inside. We also found the peach filling to be perfectly sweet and thickened. And, to boot, the whole thing was *so* easy to make! (I must confess I did not boil the peaches and remove the skins, as I like the skins.) I’ll be coming back to this recipe all peach season.