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Vegan Peach Cobbler

Vegan peach cobbler with a golden, crisp-edged crust and bubbling peach filling—baked in a single dish for a classic-style look. Plant-based crust forms without stirring, so the fruit peeks through as it cooks.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 6 cup fresh peaches Peeled and sliced.
Peach filling
  • 0.75 cup granulated sugar Divided: 1/4 cup for tossing + 1/2 cup for batter.
  • 1 tsp cinnamon
  • 1 tbsp lemon juice
Cobbler crust
  • 0.5 cup vegan butter Melted.
  • 1 cup all-purpose flour
  • 1 cup oat milk Or almond milk.
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare peaches
  1. Preheat the oven to 350°F and set out a 9x13 baking dish.
  2. Toss the sliced peaches with 1/4 cup sugar, cinnamon, and lemon juice, then let sit while you make the batter.
Build the cobbler
  1. Pour the melted vegan butter into the 9x13 baking dish and spread it into an even layer.
  2. Whisk the flour, remaining 1/2 cup sugar, baking powder, salt, and oat milk with the vanilla extract until just combined, then stop mixing as soon as no dry flour remains.
  3. Pour the batter over the butter, then do not stir.
  4. Spoon the peaches and their juices over the batter, then do not stir.
Bake and serve
  1. Bake for 40 to 45 minutes at 350°F until the crust is golden and the filling is bubbling through the top.
  2. Serve warm with coconut whipped cream or vegan vanilla ice cream.

Notes

Pro tip: letting the peaches sit pulls out juices that help the filling bubble without extra liquid. Store leftovers covered in the fridge for up to 4 days; rewarm at 300°F until hot. Freezing is not recommended for the best texture, but you can freeze portions for up to 1 month and reheat from thawed. For a nut-free swap, use oat milk instead of almond milk.