Oh my goodness. The juicy sweetness of this peach cobbler is soooo good! I’m telling you, if you have a local farmers market selling peaches, RUN and buy some peaches this week to make this easy vegan peach cobbler! It is so simple and so delicious, especially when served with So Delicious non dairy ice cream (pun intended).
This recipe is super easy. All you do is peel and pit the peaches and sprinkle them with cinnamon and sugar. Next, make the topping, which is a variation of my biscuit recipe. Spread the filling on top of the sugary peaches and top with a sprinkling of cinnamon and sugar, and then bake. That’s it! So easy and very yummy. Here’s the details:
Ingredients for vegan peach cobbler:
The Filling:
5-6 large peaches or 8-10 small peaches: local peaches from the farmer’s market are the best if you have that available to you. Or, you can stop by the grocery store and pick some up. You want to use peaches that are ripe, but not overripe. The perfect peach will have a slight give to it if you press your finger into it firmly, yet not be completely squishy.
5 tablespoons brown sugar: regular sugar will do if you do not have brown sugar on hand. You can use light or dark brown sugar.
1-2 teaspoons of cinnamon: you do not want to skip on the cinnamon! It makes this recipe extra flavorful.
The Topping:
1 1/4 cups flour: regular all purpose flour will be perfect for this peach cobbler. You can also use whole wheat.
2 teaspoons baking powder: to give the biscuit dough part of the cobbler a little rise and fluffiness.
1/4 teaspoon salt: to bring out the flavors and keep the recipe from tasting dull.
1/4 cup brown sugar packed: Brown sugar gives the dough a lovely richness and moisture as well as flavor that regular sugar does not.
2-3 tablespoons cold vegan butter or room temperature coconut oil: either will do fine! You could do a combination of both or one or the other.
1/2 cup filtered water: filtered water is best. We are currently using the Brita Filtered Water Dispenser, however, we would love to upgrade to the Berkey Water Filter in the near future. Read more about the Berkey Water Filter here.
1 tablespoon organic cane sugar: for sprinkling on top of the cobbler before baking.
1/2 teaspoon cinnamon: sprinkled on top before baking.
Optional topping for the vegan peach cobbler after baking:
Non dairy vanilla ice cream: I like So Delicious or Oatly.
Tools you may need:
large glass mixing bowl
cutting board
sharp knife
measuring spoons
measuring cups
8″ cast iron skillet
fork
How to make easy vegan peach cobbler from scratch:
First, preheat the oven to 400° F.
Then, begin peeling and pitting the peaches. I do this by simply taking a sharp knife and peeling them as you would an apple or a potato. If a few pieces of skin are left, it is okay! Just try to get most of it off.
If you are using nice, ripe peaches, the peach will come right off the pit with your hands without much trouble at all.
Chop the peaches into 1″ square pieces, approximately, and place them into the cast iron skillet.
Measure and add the brown sugar and cinnamon to the peaches right into the cast iron skillet and gently stir to coat all the peaches with brown sugar and cinnamon.
Next, make the biscuit dough topping. Add all the dry ingredients together into a bowl and mix with a fork. Then add the vegan butter or coconut oil and cut in with a fork.
Add the water and stir to combine. Use your hands when necessary.
Place the biscuit dough topping onto the peaches and spread it out with your fingers. It will be slightly sticky.
Sprinkle sugar and cinnamon on top and then bake for 20-25 minutes at 400° F.
Cook time: 25 minutes. Yield: 6-8 servings.
I like to use my serving spoon to break up the biscuit dough topping and gently combine the cobbler to coat everything in the sweet peach juice.
Serve with ice cream or eat by itself. It’s so good either way!
Did you make this vegan peach cobbler?
If you tried this recipe and love it, I would love to hear about it! Leave me a comment below and tag me on instagram @simplysarahcatherine with your own Vegan Peach Cobbler. Don’t forget to pin it for later!
check out more of my dairy and soy free desserts:
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Easy Vegan Peach Cobbler
Equipment
- large glass mixing bowl
- cutting board
- Sharp knife
- Measuring Spoons
- Measuring Cups
- 8" cast iron skillet
- Fork
Ingredients
The Peachy Filling
- 5-6 large peaches (or 8-10 smaller ones)
- 5 tbsp brown sugar
- 1-2 tsp cinnamon
The Biscuit Dough Topping
- 1 1/4 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup brown sugar packed
- 2-3 tbsp vegan butter or coconut oil
- 1/2 cup filtered water
Sprinkle On Top Before Baking
- 1 tbsp organic cane sugar
- 1 tsp cinnamon
Instructions
- First, preheat the oven to 400° F.
- Then, begin peeling and pitting the peaches. I do this by simply taking a sharp knife and peeling them as you would an apple or a potato. If a few pieces of skin are left, it is okay! Just try to get most of it off.
- Chop the peaches into 1″ square pieces, approximately, and place them into the cast iron skillet.
- Measure and add the brown sugar and cinnamon to the peaches right into the cast iron skillet and gently stir to coat all the peaches with brown sugar and cinnamon.
- Next, make the biscuit dough topping. Add all the dry ingredients together into a bowl and mix with a fork. Then, add the vegan butter or coconut oil and cut in with a fork.
- Add the water and stir to combine. Use your hands when necessary.
- Place the biscuit dough topping onto the peaches and spread it out with your fingers.
- Sprinkle sugar and cinnamon on top and bake for 20-25 minutes at 400° F.
- After baking, break up the topping and gently coat the biscuit dough topping with the peach juice by stirring it all around.
- Serve hot and enjoy!
Nannette Cain
Delicious! Thank you for the inspiration! We are gluten free as well so we swapped the flour for pecan flour.
Sarah Catherine
Awesome! you are welcome!!