Easy Vegan Peach Cobbler Recipe for a Simple Summer Dessert

How To Make Vegan Peach Cobbler

This easy vegan peach cobbler comes together in under an hour and fills your kitchen with the warm scent of cinnamon and bubbling peaches. Preheat your oven to 375°F (190°C) and grease a 9×9 inch baking dish. In a large bowl, toss sliced peaches with granulated sugar, cornstarch, vanilla extract, ground cinnamon, ground nutmeg, lemon zest, and lemon juice. Spread the mixture evenly in the dish.

For the batter, whisk together all purpose flour, granulated sugar, baking powder, and salt in a separate bowl. In a small bowl, mix non dairy milk (unsweetened almond or oat milk work well), melted vegan butter or coconut oil, and vanilla extract. Pour the wet ingredients into the dry and stir just until combined. Do not overmix, as that can lead to a soggy topping.

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Drop spoonfuls of batter over the peach filling. Bake for 35 to 40 minutes until the topping is golden brown and the filling is bubbly. Let cool slightly before serving. Serve warm with vegan vanilla ice cream or dairy free whipped cream. For a gluten free option, replace the all purpose flour with a 1 to 1 gluten free baking blend. If you’re looking for another take on this classic, try our Old School Easy Brown Sugar Peach Cobbler or the Perfect Southern Peach Cobbler.

Choosing The Perfect Peaches

The best peach cobbler starts with ripe, juicy peaches. Look for peaches that yield slightly to gentle pressure and have a sweet, fragrant aroma. If you can find farm stand peaches in season, their natural sweetness will be unmatched. For this recipe, you can use fresh or canned peaches. If using canned, drain them well and reduce the sugar in the recipe by about 2 tablespoons because the syrup adds sweetness.

Peeling the peaches is optional. For a smoother texture, blanch the peaches in boiling water for 30 seconds, then transfer to ice water. The skins slip off easily. Leaving the skins on adds fiber and a bit of color, but the skins may be slightly chewy. If you prefer a rustic cobbler, leave them on.

• Fresh peaches: choose ripe, slightly soft, and fragrant.
• Canned peaches: use peaches packed in juice or light syrup; drain well.
• Peeling optional: blanch for easy peeling, or leave skins on for more texture.

A splash of fresh lemon juice brightens the peach flavor and helps prevent browning. Along with cinnamon and a pinch of nutmeg, these simple ingredients make the filling taste like summer.

Storage Instructions

Refrigerator

Let any leftover cobbler cool completely, then cover the dish tightly with plastic wrap or foil. Store in the refrigerator for 3 to 4 days. The topping may soften over time, but the flavor remains delicious. To reheat, warm individual portions in the microwave for about 30 seconds, or reheat the whole dish in a 350°F oven for 10 to 15 minutes until heated through.

Freezer

This easy vegan peach cobbler freezes beautifully. Let the cobbler cool completely, then wrap it tightly in plastic wrap and a layer of foil, or transfer to a freezer safe container. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat in a 350°F oven until warm. The texture of the topping will be best if you reheat in the oven rather than the microwave.

Frequently Asked Questions

Vegan Peach Cobbler

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🍑 A warm, bubbly peach cobbler with a golden, tender topping that happens to be completely dairy-free and egg-free.
🌿 Perfect for summer gatherings, this rustic dessert celebrates ripe peaches with cinnamon and nutmeg in every spoonful.

• Total Time: 50 minutes
• Yield: 6 servings 1x

Ingredients

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6 cups sliced peaches (about 6–7 medium peaches)

1/3 cup granulated sugar

1 tablespoon cornstarch

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon lemon zest

1 tablespoon lemon juice

1 cup all-purpose flour

1/3 cup granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup non-dairy milk (unsweetened almond or oat milk)

1/4 cup melted vegan butter or coconut oil

1 teaspoon vanilla extract

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Instructions

1-Preheat oven and grease dish: Preheat oven to 375°F (190°C) and grease a 9×9 inch baking dish.

2-Make peach filling: In a bowl, toss sliced peaches with sugar, cornstarch, vanilla, cinnamon, nutmeg, lemon zest, and lemon juice; spread evenly in the dish.

3-Whisk dry ingredients: Whisk together flour, sugar, baking powder, and salt in a separate bowl.

4-Combine wet and dry: Mix non-dairy milk, melted vegan butter or coconut oil, and vanilla; pour into dry ingredients and stir just until combined (do not overmix).

5-Top and bake: Drop spoonfuls of batter over filling; bake 35-40 minutes until topping is golden and filling is bubbly.

6-Cool and serve: Let cool slightly, then serve warm with vegan vanilla ice cream or dairy-free whipped cream.

Last Step:

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Notes

🍑 For a gluten-free version, replace all-purpose flour with a 1-to-1 gluten-free baking blend containing xanthan gum.
🥶 Store leftovers covered in the refrigerator for 3 to 4 days, or freeze for up to 3 months; reheat in the oven for best texture.
🍋 Canned peaches work well in this recipe—use ones packed in juice or light syrup, drain thoroughly, and reduce the sugar by 2 tablespoons.

• Author: Ruby Bennett
• Prep Time: 15 minutes
• cooling: 10 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Nutrition

• Serving Size: 1/6 of dish
• Calories: 280
• Sugar: 28g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg