This healthy vegan peach cobbler is a simple, sweet and perfect way to feed that dessert craving! It’s easy to put together and rock your world delicious!
Peaches are one of my all time favorite fruits. So sweet and flavorful all on their own, but when you pair them with this amazing shortbread type biscuit topping it’s mind blowing amazing!
Vegan Peach Cobbler
There are so many different types of cobblers out there. It’s such a versatile dessert and I love making up different types depending on what fruit I have available at the time. I know apple cobbler is a lot more common, but this peach cobbler might beat out the traditional apple in my book.
The best thing about this is the biscuit topping. It’s not only super easy to make but it has the best flavor and texture. I used my recipe from this vegan strawberry shortcake as a base. It is so good and I have been known to eat them straight up!
Tips and Tricks
Personally I think this tastes best using fresh peaches, but you can definitely use canned or frozen peaches in a pinch. If you use frozen, make sure you thaw them out completely and then follow the recipe below. If you’re wanting to use canned peaches, I would make sure you drain them completely first!
As with most cobblers, this really does taste the best fresh out of the oven with some vanilla ice cream thrown on top! However, you can absolutely throw this back into the oven to warm up and regain some of the crispness. Put some foil over the top to keep it from burning and you’ll be good to go.
You can also eat this cold if you wanted. I mean there is nothing wrong with grabbing it out of the fridge and digging. No judgement here, I may have done it myself a few times!
Can I prep peach cobbler ahead of time?
The only part of this recipe that I would prep ahead of time is the peach filling. The biscuit like topping needs to be baked as soon as it’s made to keep it’s texture.
How long does peach cobbler last?
If stored and kept in the fridge, peach cobbler should keep for about 4 to 5 days. If you keep it out at room temperature, I wouldn’t keep it past 2 days.
Other Sweetener Options
You can always use a date paste to help sweeten if you’re trying to stay away from sugar. You need to watch the texture of the biscuit topping however because date paste is not as moist as maple syrup so you may need to add some liquid.
You can also use a dry sweetener with the peaches but I find that maple syrup gives this a fabulous flavor. Plus it’s so easy because it’s the same sweetener I use in the biscuit topping. I would not suggest using a dry sweetener for the biscuit topping because you’d really need to adjust the liquid ratio.
How to make vegan peach cobbler.
- Chop the peaches, I like to peel them with a vegetable peeler first.
- Mix the filling ingredients in the baking dish.
- Mix the biscuit topping and put it in scoops on top of the filling.
- Serve plain or with your favorite topping!
What should I serve peach cobbler with?
There are many things you can top this dessert with but my favorite toppings are:
- vanilla ice cream
- peach ice cream
- caramel ice cream
- whipped cream (this homemade vegan cocowhip is so good!)
- homemade caramel sauce (omit the cinnamon if you want)
Other Vegan-Friendly Desserts
Healthy Vegan Peach Cobbler
- 4 cups chopped peaches 6-7 peaches
- 2 tablespoons maple syrup
- Dairy free whipped cream
- Ice cream
- Preheat oven to 350 F (175 C).
- Mix peaches and maple syrup in a square baking dish (8 x 8 or 9 x 9).
- Put oat flour, almond flour, potato starch, baking powder and sea salt into a medium mixing bowl. Whisk until combined and there are no clumps.
- Make a little well in the middle of the mixed dry ingredients. And pour in maple syrup, milk, vanilla extract and apple cider vinegar.
- Slowly combine with a spoon or spatula, mix until just combined but don’t over mix.
- Allow to sit for a few minutes, use this time to put away the ingredients, put used items in the sink and wipe off the counters.
- Drop spoonfuls on top of the filling, you should get about 16 large spoonfuls to cover the top.
- Bake for 20 minutes, ovens vary but you want it to be just getting brown on the tips.
- Sprinkle sugar on top, if using, and broil for 1-2 minutes to get a golden brown.
- Once done, allow to cool completely. Then serve, add topping of choice it you want.
- I measured the flours by scooping the measuring tool into the flour and then scraping the extra off with a knife. Make sure to measure the grams or use this method for accurate results.
- Be aware of the almond flour you use because some produce less fluffy results than others, I use fine grain.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.