Delicious Vegan Peach Cobbler

I’ve been making this vegan peach cobbler all summer long, and I’m completely obsessed with how simple it is to throw together. Fresh peaches get tossed with a bit of cornstarch and sugar, then topped with the most amazing buttery cinnamon biscuit topping that bakes up golden and crumbly. Trust me, this is going to become your new favorite dessert to bring to cookouts and potlucks!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1450
• Protein: 7-9 g
• Fat: 48-54 g
• Carbohydrates: 225-240 g

Ingredients

For the peach layer:

• 3 1/2 cups peaches (sliced into 1/2-inch thick wedges)
• 1/4 cup sugar
• 1 1/2 tbsp cornstarch
• 1 tsp lemon juice

For the batter:

• 1/2 cup butter (I like Miyoko's European Style Cultured Vegan Butter)
• 3/4 cup sugar
• 1 tsp vanilla
• 2 tbsp soy milk (I use Silk Unsweetened for a neutral flavor)
• 1 cup flour (I always use King Arthur all-purpose flour)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon

Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 350°F and grease a 9x13 inch baking dish (or similar 2-quart dish) with vegan butter or oil.

This ensures the cobbler won't stick and gives you time to prep while the oven heats.

Step 2: Prepare the Peach Filling

• 3 1/2 cups peaches
• 1/4 cup sugar
• 1 1/2 tbsp cornstarch
• 1 tsp lemon juice

Slice the peaches into 1/2-inch thick wedges and place them in the prepared baking dish.

In a small bowl, whisk together the 1/4 cup sugar, cornstarch, and lemon juice, then pour this mixture over the peaches and gently toss to coat evenly.

The cornstarch will thicken the peach juices as they cook, creating a lovely filling.

I like to let the peaches sit for just a minute so they start releasing their juices.

Step 3: Make the Cobbler Topping

• 1 cup flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup butter
• 3/4 cup sugar
• 1 tsp vanilla
• 2 tbsp soy milk

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

In a separate bowl, combine the softened vegan butter, 3/4 cup sugar, vanilla, and soy milk, mixing until smooth and well combined.

I find that slightly softened butter (not melted) creates a better texture—it gives you a topping that's tender but holds together nicely.

Step 4: Combine and Assemble

• dry ingredient mixture from Step 3
• wet ingredient mixture from Step 3

Add the wet ingredient mixture from Step 3 to the dry ingredient mixture from Step 3, stirring just until combined—don't overmix, as this keeps the topping tender.

Drop spoonfuls of the batter evenly over the peaches, leaving some gaps so steam can escape and the peaches show through slightly.

The topping will spread as it bakes.

Step 5: Bake and Finish

Bake for 30-35 minutes, until the topping is golden brown and a toothpick inserted into it comes out clean.

The filling should be bubbling gently around the edges.

Remove from the oven and let cool for 5-10 minutes before serving—this allows the filling to set slightly so it won't run all over the plate.

Delicious Vegan Peach Cobbler

Delicious Delicious Vegan Peach Cobbler recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 57 minutes mins

Servings: 6 servings

Calories: 1400

Ingredients Method

Ingredients

  

For the peach layer:

• 3 1/2 cups peaches (sliced into 1/2-inch thick wedges)
• 1/4 cup sugar
• 1 1/2 tbsp cornstarch
• 1 tsp lemon juice

For the batter:

• 1/2 cup butter (I like Miyoko's European Style Cultured Vegan Butter)
• 3/4 cup sugar
• 1 tsp vanilla
• 2 tbsp soy milk (I use Silk Unsweetened for a neutral flavor)
• 1 cup flour (I always use King Arthur all-purpose flour)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon

Method

 

1. Preheat your oven to 350°F and grease a 9x13 inch baking dish (or similar 2-quart dish) with vegan butter or oil. This ensures the cobbler won't stick and gives you time to prep while the oven heats.
2. Slice the peaches into 1/2-inch thick wedges and place them in the prepared baking dish. In a small bowl, whisk together the 1/4 cup sugar, cornstarch, and lemon juice, then pour this mixture over the peaches and gently toss to coat evenly. The cornstarch will thicken the peach juices as they cook, creating a lovely filling. I like to let the peaches sit for just a minute so they start releasing their juices.
3. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. In a separate bowl, combine the softened vegan butter, 3/4 cup sugar, vanilla, and soy milk, mixing until smooth and well combined. I find that slightly softened butter (not melted) creates a better texture—it gives you a topping that's tender but holds together nicely.
4. Add the wet ingredient mixture from Step 3 to the dry ingredient mixture from Step 3, stirring just until combined—don't overmix, as this keeps the topping tender. Drop spoonfuls of the batter evenly over the peaches, leaving some gaps so steam can escape and the peaches show through slightly. The topping will spread as it bakes.
5. Bake for 30-35 minutes, until the topping is golden brown and a toothpick inserted into it comes out clean. The filling should be bubbling gently around the edges. Remove from the oven and let cool for 5-10 minutes before serving—this allows the filling to set slightly so it won't run all over the plate.