Vegan Peach Cobbler

This Vegan Peach Cobbler recipe is the best way to use up fresh, juicy peaches and tart blueberries. It’s sweet, tart, and the perfect summer dessert to share with friends and family. Serve with a scoop of your favorite vegan ice cream and enjoy! 

This post is sponsored by Bob’s Red Mill.

The Origins of Peach Cobbler 

Peach cobbler is a classic southern dessert that is said to have been first created during the early colonization of the Americas. It was often made with simple ingredients settlers had on hand. Early versions of the cobbler we’re made with a varieties of fruits including peaches and blueberries and often cooked in a cast-iron skillet over an open flame until hot and bubbly. 

Over time the peach cobbler has evolved into the dish we know today and is a favorite across the United States every summer. We decided to put our own vegan spin on the traditional cobbler and the results are honestly magical! We know you’re absolutely going to love this vegan peach cobbler! 

Ingredients You’ll Need 

• Peaches: For the best, sweet peach filling, you want to use ripe peaches that are sweet, yet still pretty firm. If they are overly ripe and soft, the peach slices will break down during the bake and become fairly mushy. 
• Blueberries: We wanted to take our vegan peach cobbler to the next level by adding some fresh blueberries to the mix. It really elevates the flavor with additional tartness and helps the peaches shine. If you want to keep your vegan peach cobbler as classic as possible, replace the blueberries with additional peaches! 
• Cane sugar: Although ripe fruit is pretty sweet on it’s own, we recommend adding a bit of sugar to both the filling and topping for the perfect sweetness. To ensure your sugar is vegan-friendly, purchase organic cane sugar (conventional sugars are often processed with bone char!).  
• Cornstarch: As the juicy peaches bake, they will release quite a bit of moisture. By mixing in a tablespoon of cornstarch, the filling will remain thick and syrup-like!  
• Vegan butter: You’ll need a 1/4 cup of your favorite non-dairy butter for the cobbler topping. We used Earth Balance, but any vegan butter will work. Chilled, solid coconut oil would also work, too. 
• Flour: For this cobbler recipe, we highly recommend using Bob’s Red Mill whole wheat pastry flour. Whole wheat is lighter than regular whole wheat flour because it’s milled with soft, white wheat whereas regular whole wheat flour is milled from hard red wheat. Because of this, whole wheat pastry flour has a lower protein content than regular whole wheat flour and makes wonderfully tender pie crusts and cobbler toppings. If you don’t have access to whole wheat pastry flour, all-purpose flour is a great substitute.  
• Non-dairy milk: We used homemade almond milk, but any unsweetened or lightly sweetened plant-milk will work here. Try oat milk, soy milk, or coconut milk.
• Baking powder: This leavening agent helps makes the topping rise and become light and fluffy. When combined with apple cider vinegar, the baking powder activates and helps the topping expand and become light and melt-in-your-mouth delicious! 

Equipment Needed

• 10″ cast iron skillet or 8″x11″ casserole dish
• Medium-sized mixing bowls 
• Stand mixer or handheld mixer

How to Make Vegan Peach Cobbler

1. Prepare the filling. In a medium bowl or large bowl, add the sliced peaches, blueberries, sugar, cornstarch, lemon juice, vanilla extract, cinnamon and salt. Mix well to combine, then transfer the fruit mixture to an oiled cast iron skillet or large baking dish. Set aside. 
2. Prepare the topping. In a stand mixer or mixing bowl with electric hand mixer, cream together the butter and sugar until well combined and fluffy. Once fluffy, add in the whole wheat pastry flour, almond milk, baking powder, apple cider vinegar, and salt. Mix again until uniform. 
3. Add the topping on top of the filling. Evenly distribute on top of the peaches then sprinkle the top with a touch of sugar, as desired. Use a spray bottle, pastry brush dipped in water, or even your hands, moisten the sugar on top. 
4. Bake. Place the vegan peach cobbler in the oven and bake for 50-55 minutes, or until the top of cobbler is golden brown and a toothpick comes out clean. 
5. Cool and serve. Allow the vegan cobbler to cool for a few minutes before slicing and serving. Enjoy as desired! 

Serving Suggestions 

This delicious dessert can be served for special occasions or made on a whim any time of year. It’s delicious served with a scoop of vegan vanilla ice cream and a dollop of Vegan Coconut Whipped Cream. It’s also delicious served with additional toppings like fresh berries, extra peaches, Peanut Butter Granola, and a drizzle of decadent Vegan Caramel or Date Caramel. 

Storage Instructions

Leftover vegan peach cobbler will keep best in the refrigerator for up to 4 days or in the freezer for up to 3 months. Before covering and storing, allow the cobbler to cool completely. If freezing, transfer the peach cobbler to a freezer-safe, airtight container and store in either 1 large cobbler or individual serving sizes. 

Reheat leftovers in the microwave until warmed through again. If frozen, allow the cobbler to thaw in the refrigerator before reheating. 

Recipe FAQs

More Vegan Dessert Recipes You May Enjoy: 

• Creamy Ube Pie – A Filipino-inspired dessert that is vibrant and delicious.
• Vegan Apple Pie with Coconut Oil Crust – The perfect fall treat, but also great for any time of the year.
• Maple-Glazed Grilled Peaches with Ice Cream – A sweet summer treat that will hit the spot.
• Vegan Apple Cobbler – A lazy version of apple pie but with all of the flavor!

If you want to check out this 100% stone ground whole wheat pastry flour + more of Bob’s Red Mill, you can use our code “SSV20” for 20% off their site!

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Nutrition facts label provided by Nutri Fox.

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