Can I use canned or frozen peaches instead of fresh?

Yes! Canned peaches : Drain well and reduce the added sugar in the filling slightly. Frozen peaches : Thaw and drain excess liquid before using to avoid a watery cobbler.

Do I need to peel the peaches?

Peeling gives the cobbler a softer, smoother texture. If you prefer a rustic feel or are short on time, leaving the skins on is totally fine.

Can I make this cobbler gluten-free?

Yes. Just substitute the all-purpose flour with a 1:1 gluten-free baking flour blend . Make sure it contains xanthan gum or add 1/2 teaspoon if needed.

How do I know when the cobbler is done baking?

Look for: A golden-brown topping , bubbling fruit filling around the edges, a toothpick inserted into the topping should come out clean (not doughy).

Can I prep peach cobbler ahead of time?

Yes, with a few notes: You can prepare the filling and topping separately and refrigerate for up to 1 day. Assemble and bake just before serving for best results. Fully baked cobbler can be reheated in the oven at 350ºF for 15–20 minutes.

Vegan Peach Cobbler

Two spoons digging into peach cobbler and vanilla ice cream in a skillet.

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Ripe, juicy peaches topped with a delectable, cinnamon-infused biscuit topping. 100% vegan. Serve with a scoop of dairy-free vanilla ice cream for the perfect summer dessert!

Author: Lyndsey Hiltner
Prep Time: 30 minutes
Bake Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 6 Servings 1x
Category: Pies and Pastries
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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For the Filling

8 large peaches, peeled and sliced

1 tablespoon lemon juice

1/2 cup granulated sugar

1/4 cup all purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

For the Topping

1 cup all purpose flour

2 tablespoons granulated sugar + extra for sprinkling

1 1/2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

3 tablespoons vegan butter, cold

1/2 cup nondairy milk

1 teaspoon vanilla extract

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Instructions

Prep: Preheat oven to 350 degrees F (175 C) and grab an 8 inch square pan (or other equivalent-sized dish). Set aside.
Peach Filling: To make the filling, combine prepared peaches, lemon juice, granulated sugar, flour, cinnamon and salt in a large bowl. Gently stir together until combined. Pour peach filling into baking dish.
Cobbler Topping: To make the cobbler topping, add flour, granulated sugar, baking powder, cinnamon and salt to a large bowl and whisk together. Cut in the cold vegan butter using a pastry cutter. Mixture should be fine and crumbly with a few larger pieces of butter remaining. Form a well in the center and pour in the nondairy milk and vanilla extract. Stir together with a spoon until just combined. Do not over-mix.
Assemble and Bake: Drop spoonfuls of cobbler topping over the fruit filling. Try to spread them out somewhat evenly. It’s ok if the peaches peak through in areas. You want it to look rustic. Brush the cobbler topping with nondairy milk using a pastry brush. Sprinkle generously with coarse sugar. Place cobbler on center rack of preheated oven and bake for 45-50 minutes or until cobbler is golden brown in color. Allow to cool for at least 30 minutes before serving.

Equipment

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Notes

*Prepared cobbler will keep in an airtight container at room temperature for 1-2 days or in the refrigerator for 2-3. This is not a freezer friendly recipe.

Find it online: https://censoredbaker.com/vegan-peach-cobbler/