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

vegan peach cobbler

Print Recipe

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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: 60 minutes
Total Time: 1 hour 30 minutes
Yield: 6 Servings 1x
Category: crisps and cobblers
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

Scale

For the Filling

6 cups peeled peach chunks (about 6 large peaches)

1 tablespoon lemon juice

1/4 cup granulated sugar

2 tablespoons light brown sugar

1/4 cup all purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

For the Topping

1 cup all purpose flour

1/2 cup granulated sugar

1 teaspoon baking powder

1/4 tsp ground cinnamon

pinch of salt

1/2 cup melted vegan butter

3/4 cup nondairy milk

1/2 teaspoon vanilla extract

coarse sugar for sprinkling

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Instructions

Prep: Preheat oven to 375 degrees F (190 C) and grab a 9 inch square pan or equivalent-sized baking dish.
Mix: To make the filling, combine prepared peaches, lemon juice, granulated sugar, brown sugar, flour, cinnamon and salt in a large bowl. Gently stir together until combined. Pour peach filling into your baking dish.
Whisk: To make the cobbler topping, add flour, granulated sugar, baking powder, cinnamon and salt to a large bowl and whisk together. Pour in the melted vegan butter, nondairy milk and vanilla extract. Whisk together until just combined. Do not over-mix.
Assemble and Bake: Pour the cobbler topping evenly over the fruit filling. It's ok if there is some fruit peaking through! You want it to look rustic. Sprinkle coarse sugar generously over the top. Place cobbler on center rack of preheated oven and bake for 56-62 minutes or until cobbler is golden brown in color and a toothpick inserted in the center comes out clean. Allow to cool for at least 45 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/