Easy Vegan Peach Cobbler is the ultimate summer dessert that captures the sweetness of ripe peaches paired with a golden, crumbly gluten-free topping. Whether you’re following a plant-based diet or just love a fuss-free treat, this recipe will win your heart and your taste buds. With just over an hour from start to finish, this recipe turns basic pantry staples into a mouthwatering masterpiece. This cobbler is not only vegan and gluten-free but also packed with warm cinnamon flavor that complements the fruit perfectly. Let’s dive into your next favorite dessert!
Why You’ll Love This Easy Vegan Peach Cobbler Recipe
This cobbler is everything you crave in a warm-weather dessert: juicy, cinnamon-spiced peaches topped with a tender, biscuit-style crust. It’s vegan, gluten-free, and incredibly easy to prepare, making it perfect for weeknights, potlucks, or family gatherings. Plus, the biscuit topping stays delightfully crisp even as it soaks up the peachy goodness underneath.
Ingredients
Peach Filling:
- 4 1/2 cups of ripe, fresh peaches, sliced into thin wedges (approximately 5 medium peaches)
- 1/3 cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons corn starch (or potato starch as a substitute)
Gluten-Free Biscuit Topping:
- 2/3 cup almond flour
- 2/3 cup glutinous white rice flour (not regular white rice flour)
- 1/4 cup corn starch
- 2 1/4 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 1 tablespoon organic cane sugar
- 1/4 teaspoon sea salt
- 6 tablespoons cold vegan butter, cubed
- 3/4 cup vegan sour cream
- 3 tablespoons plant milk
- 1 tablespoon maple syrup
Step-by-Step: How to Make Easy Vegan Peach Cobbler
- Preheat the oven to 375°F (190°C).
- Prepare the Peach Filling: In a large bowl, combine sliced peaches, brown sugar, cinnamon, and corn starch. Toss well to coat. Distribute the peach mixture uniformly in a 10.5-inch baking dish to ensure even baking.
- Make the Biscuit Topping: To create the biscuit topping, whisk together almond flour, glutinous rice flour, corn starch, baking powder, cinnamon, cane sugar, and sea salt in a separate bowl. Blend in the cold vegan butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Gently fold in the vegan sour cream, stirring just enough to moisten the dry ingredients without overmixing. Be careful not to overmix.
- Scoop out golf-ball sized portions of the dough and shape into 2-inch wide patties. Arrange them on top of the peaches, leaving some space between so the fruit peeks through.
- Mix the plant milk and maple syrup together. Brush this glaze over the biscuit tops.
- Bake in the center rack for 50-55 minutes, or until the topping is golden and the peach filling is bubbling.
- Let it rest for 20 minutes before serving.
Helpful Tips
- Use ripe but firm peaches for best results.
- Don’t substitute regular rice flour for glutinous rice flour—they behave differently in baking.
- Letting the cobbler rest helps the filling thicken and develop flavor.
- A pastry cutter helps distribute the butter more evenly, but clean hands work just as well.
Substitutions And Variations
- Fruit Swap: Try nectarines, plums, or a mix of berries for a fun twist.
- Sweetener Options: Swap brown sugar with coconut sugar for a deeper molasses flavor.
- Texture Boost: Add chopped pecans or walnuts to the topping for a bit of crunch.
- Spice Variation: Add a pinch of nutmeg or ginger to the filling for extra warmth.
Storage Instructions
Store leftover peach cobbler in an airtight container in the fridge for up to 5 days. Reheat individual portions in the microwave for 30-45 seconds or in a preheated oven at 350°F for 10 minutes. For longer storage, freeze portions for up to 2 months and thaw in the fridge overnight before reheating.
Nutritional Information
(Per serving, based on 9 servings)
- Calories: ~220 kcal
- Carbohydrates: 34g
- Protein: 3g
- Fat: 9g
- Fiber: 3g
- Sugar: 17g These values are estimates and may vary based on exact ingredients used.
Serving Suggestions
Enjoy it warm alongside a generous scoop of vegan vanilla ice cream or a swirl of coconut whipped topping. This cobbler also pairs beautifully with fresh mint or a dusting of powdered sugar. For a brunch twist, try serving it with a side of vegan yogurt.
Frequently Asked Questions About Easy Vegan Peach Cobbler
Can I use canned or frozen peaches? Yes, just make sure to drain canned peaches well and thaw frozen peaches completely. Fresh peaches give the best texture, but these options work in a pinch.
Why is glutinous rice flour necessary? It helps create the chewy, tender texture in the topping that regular rice flour can’t replicate.
Can I make this ahead of time? Absolutely! Assemble the cobbler up to a day in advance and bake when ready to serve. Alternatively, bake it and reheat before serving.
Is this cobbler overly sweet? Not at all. Brown sugar enhances the flavor with a rich, caramel-like sweetness, complementing the peaches beautifully. If desired, the sugar can be slightly reduced to suit your taste.
Can I use regular butter if I’m not vegan? Sure! The recipe works just as well with dairy butter if you’re not avoiding animal products.
Conclusion
Thank you for trying this Easy Vegan Peach Cobbler recipe! It’s one of my personal favorites for summer—simple to make, full of vibrant flavor, and always a crowd-pleaser. May this cobbler fill your kitchen with warmth and your gatherings with joy, just as it has mine. I’d love to hear how yours turns out, so don’t hesitate to share your experience. Cheers to sweet moments and good food shared with cherished company! Enjoy every spoonful!
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Easy Vegan Peach Cobbler Recipe
- Total Time: 1 hour 5 minutes
- Yield: 9 servings 1x
- Diet: Vegan
Description
Easy Vegan Peach Cobbler is your new favorite summer dessert—gluten-free, full of fresh peaches, and topped with a golden biscuit crust. Quick to prep and perfect for sharing, this plant-based treat is bursting with warm, cinnamon-spiced flavor. Make it today and enjoy a classic dessert with a vegan twist!
Ingredients
Peach Filling:
4 1/2 cups fresh ripe peaches, thinly sliced (about 5 medium peaches)
1/3 cup brown sugar
2 tsp ground cinnamon
2 tbsp corn starch (or potato starch)
Biscuit Topping:
2/3 cup almond flour
2/3 cup glutinous white rice flour (not regular rice flour)
1/4 cup corn starch
2 1/4 tsp baking powder
1 tbsp ground cinnamon
1 tbsp organic cane sugar
1/4 tsp sea salt
6 tbsp cold vegan butter, cubed
3/4 cup vegan sour cream
3 tbsp plant milk
1 tbsp maple syrup
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the Peach Filling: In a large bowl, combine sliced peaches, brown sugar, cinnamon, and corn starch. Toss well to coat. Distribute the peach mixture uniformly in a 10.5-inch baking dish to ensure even baking.
- Make the Biscuit Topping: To create the biscuit topping, whisk together almond flour, glutinous rice flour, corn starch, baking powder, cinnamon, cane sugar, and sea salt in a separate bowl. Blend in the cold vegan butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Gently fold in the vegan sour cream, stirring just enough to moisten the dry ingredients without overmixing. Be careful not to overmix.
- Scoop out golf-ball sized portions of the dough and shape into 2-inch wide patties. Arrange them on top of the peaches, leaving some space between so the fruit peeks through.
- Mix the plant milk and maple syrup together. Brush this glaze over the biscuit tops.
- Bake in the center rack for 50-55 minutes, or until the topping is golden and the peach filling is bubbling.
- Let it rest for 20 minutes before serving.
Notes
Glutinous rice flour is essential—don’t substitute with regular rice flour.
Use ripe but firm peaches for best results.
Customize with nuts or different fruits for fun variations.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 17g
- Carbohydrates: 34g
- Protein: 3g