The Ultimate Vegan Peach Cobbler

When peaches are in season, this peach cobbler is the first dessert I'm making. Inside, it's perfectly spiced with nutmeg and cinnamon, while on top, it has a biscuit topping that's crisp outside and soft inside, made even crispier with crunchy turbinado sugar.

It's perfect for all your summer gatherings and barbecues. Although it's delicious on its own, this peach cobbler is especially delectable with a scoop of vegan vanilla ice cream.

Ingredient Notes and Substitutions

For more information about the ingredients in this recipe and whether you can make a substitution, check this section first. If you can't find an answer to your question, feel free to leave a comment, and I'll respond as soon as I can!

peaches: I prefer using fresh peaches in this recipe, but frozen or canned would work, too. Nectarines are also a good option; the biggest difference between peaches and nectarines is that nectarines don't have fuzzy skin. While yellow peaches are more traditional, I used white peaches because they were easier to find in my area, and they're equally delicious. For more information on choosing peaches, see the next section.

brown sugar, granulated sugar: For both types of sugar, make sure you're choosing vegan sugar. Cane sugar may be processed with animal bone char, but in the US, sugar marked "organic" is always vegan. If you're not in the US, note that brown sugar refers to US-style brown sugar, which is white sugar with molasses added back to it.

cornstarch: This helps thicken the filling. Arrowroot or tapioca starch should work equally well.

lemon juice: This enhances the flavor of the filling. I prefer to use freshly squeezed juice for the best flavor.

vanilla extract, cinnamon, nutmeg: These spices and flavors add to the peach cobbler's taste.

salt: A little bit of salt enhances all the flavors in the cobbler. I used sea salt, but table salt or pink salt would work as well.

all-purpose flour: The base of the biscuit crust. I don't recommend substituting another type of flour.

baking powder: Helps the biscuit crust rise and creates a softer texture inside.

vegan butter: Any type of vegan butter should work here, including spreads, sticks, and my homemade vegan butter.

almond milk: You can use the non-dairy milk of your choice, as long as it's unflavored and unsweetened. Since it's such a small amount, water would also work in a pinch.

turbinado sugar: Turbinado sugar is an unprocessed sugar that's cut into large crystals. Don't forget to add this coarse sugar to the top of the cobbler, because it will add extra crunch and sweetness to the topping. Demerara sugar would make a good substitute, and you could also use granulated sugar if you can't find either of these.

Choosing and Preparing Peaches

Fresh peaches: The best peaches for peach cobbler are fresh. You'll mostly see yellow peaches in peach cobbler, but white peaches work just as well. Your peaches are ready to use when they're just a little soft to the touch.

Many grocery stores sell peaches while they're still firm, so you may need to wait a few days for them to soften on your counter. However, even if they're firm, they should smell fragrant. If they don't, I'd look for other peaches.

Frozen or canned peaches: If you're craving peach cobbler in the middle of winter and can't get fresh peaches, you can use frozen or canned peaches. I prefer frozen peaches instead of canned because their flavor is closer to fresh.

To use frozen peaches, defrost them in the refrigerator first. Canned peaches should be drained before using.

Preparing fresh peaches: I prepare my peaches by first cutting them in half and removing the pits. Then, I cut each half into 1/4-inch (1/2-cm) slices. You could also dice the peaches if you prefer.

I typically don't remove the peach skin because it's not noticeable after the peaches bake and it adds an extra unnecessary step. However, if you want to peel yours, you can prep them to make them easier to peel. First, use a paring knife to score an "X" onto the bottom of your peach. Then add a few peaches to a pot of boiling water and boil them for about 1 minute. Remove them from the pot and let them cool. Once they're cool, start peeling the peaches from the bottom.

Serving and Storing

Before you serve your cobbler, let it cool for 15 to 20 minutes to give the filling time to thicken, then serve it while it's still warm. My favorite way to enjoy it is with homemade vegan vanilla ice cream (stay tuned: recipe coming next week). If you want to use store-bought, take a look at my taste test and recommendations for the best brands of vegan vanilla ice cream.

Once the cobbler has cooled, you can store it in the refrigerator for 3 to 4 days. You can either cover the original baking dish with plastic wrap or transfer the cobbler to an airtight container before refrigerating it.

If you want to keep it for up to 3 months, you can freeze it in a freezer-safe container or storage bag. You may also want to freeze the cobbler separated into individual servings to make it easier to reheat.

You can eat leftovers cold, straight from the refrigerator, or reheat them. Reheat in the oven or air fryer at 350°F (180°C) until the cobbler is warmed all the way through. If you're reheating frozen cobbler, I recommend defrosting in the refrigerator before heating.

More Fruit-Filled Vegan Desserts

If you liked this recipe, you might want to check out some of my other vegan fruit dessert recipes. I develop all my recipes to be even more delicious than a traditional version with dairy or eggs, so you can serve them to guests with confidence!

• Vegan apple crisp

• Mango popsicles

• Watermelon popsicles

• Vegan blueberry muffins

• Vegan Key lime pie

• Vegan apple galette