Easy and Delicious Vegan Peach Cobbler (Gluten Free).

Easy.

Delicious.

Gluten-free.

This vegan peach cobbler recipe is the last one you’ll ever need.

It is the BEST vegan peach cobbler, no, best peach cobbler recipe, vegan or not! Yup. I said it.

It’s absolutely scrumptious, ridiculously easy to make, and it’s already gluten-free (in case you have any gluten intolerant friends coming over for dinner!). I made this recipe for a couple friends of mine the other day and one of them literally said,

“This is one of the best desserts I’ve ever eaten.”

And guess what?

He was neither vegan nor gluten-free!

So, time to bust out all the fresh summer peaches you’ve had sitting in your house and cobble them!

Disclaimer: Some of the links in this post may be affiliate links for products I use and love. If you make a purchase after clicking one of those links, I may earn a small affiliate commission, perhaps enough to buy some extra gochujang or gochugaru 🙂

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What is Peach Cobbler?

One of the first things I ever learned to bake with peaches was a peach cobbler. In my humble opinion, other than eating them raw, it’s the best way to enjoy peaches! A fruit cobbler is essentially a baked fruit topped with either cake or biscuits or even dumplings. Unlike a pie, there’s usually only dough on top (not on the bottom). Peach cobbler is often thought of as a classic southern dessert (in the United States), since peaches are endemic to the American South (e.g., “Georgia peach”!).

Now, what is the difference between a fruit cobbler and a fruit crisp? As the term “crisp” suggests, fruit crisps are topped with a crispier, crunchier topping, sometimes referred to as a crisp topping. In lieu of a biscuit topping, the fruit is topped with a mixture of oats, brown sugar, and butter, like granola. Both are great desserts, but I honestly prefer the softer, more tender biscuit topping to the crisp topping. And let me tell you, this gluten-free peach cobbler has buttery biscuits as its topping.

If you’ve made my vegan blueberry cobbler recipe (another easy cobbler recipe), then this vegan peach cobbler recipe will be very familiar to you. You’ll also know it’s going to turn out outrageously delicious. It is the perfect dessert for summertime. Why? Well, I dunno about you but it’s peach season right now and I have an abundance of peaches in my house! They always look so good at the market and I figure I can always eat them if I don’t cook with them. But have no fear–these easy vegan peach cobbler recipes will use up all your extra peaches and then some!

Why You’ll LOVE This Vegan Peach Cobbler Recipe.

You are going to LOVE this vegan peach cobbler recipe because it’s:

• EASY. The best thing about this vegan peach cobbler recipe. Whether you’re a noob in the kitchen or a consummate veteran, this easy peach cobbler recipe is something you’ll be making in your sleep in no time.
• SIMPLE. All the ingredients you’ll need for this peach cobbler are things you probably already have: we’re talking basic pantry ingredients and staples. I feel like the most delicious recipes are often those requiring only simple ingredients!
• GLUTEN-FREE. This vegan peach cobbler recipe is a great example of when gluten-free flour actually makes it taste better. I’ve made this recipe using both all purpose flour and my own gluten-free flour blend and the latter tasted WAY better. It was more flavorful, more tender, and overall, more glorious.
• A SHOWSTOPPER. I busted this cobbler out at a dinner party the other day, and everyone instantly started ooh-ing and aah-ing. None of them were vegan and it seriously soothed my soul knowing I’d done my part to prove that a vegan dessert can be a phenomenal dessert.

Components of this Vegan Peach Cobbler–There are Only 2!

As is the case with virtually every fruit cobbler, this vegan peach cobbler is divided into two parts: (a) the biscuit topping, and (b) juicy peach filling. The simple cobbler batter is made out of my own gluten-free flour blend, consisting of almond flour, corn starch, and sweet white rice flour. The flour is then cut with a little vegan butter and a touch of white sugar. The filling is made of–you guessed it: peaches!

That’s it! Easy peasy, right? There’s no fussy crust that’ll go soggy, since this is not a peach pie (honestly, peach cobbler sounds so much sexier than peach pie, doesn’t it?).

Key Ingredients and Notes on Substitutions for Vegan Peach Cobbler.

As I mentioned, this vegan peach cobbler recipe is made from very simple ingredients and therefore, won’t have many substitutions, but let’s run through them anyway:

Peach Filling.

• Peaches. You will absolutely need a lot of ripe peaches for this vegan peach cobbler recipe. Please, please, please don’t ask me for a substitution for peaches! LOL. (Believe it or not, someone asked me what to substitute for kimchi in a kimchi jjigae recipe once….).
  • That said, you can use this recipe for virtually any summer stone fruit (apricots, plums, nectarines).
  • Moreover, you can substitute with frozen peaches if you don’t want to spend time prepping fresh peaches.
  • What about canned peaches? Yes, but you will need to drain all the syrupy extra liquid in the can, as this will prevent the filling from setting properly.
  • While either frozen or canned peaches can be used, for the best results, try and find some fresh juicy peaches!

• Brown Sugar. This recipe calls for brown sugar instead of white sugar for the filling. I find that brown sugar works very well with the natural sweetness of the peaches. If you don’t have brown sugar, you can, of course, use regular white cane sugar or coconut sugar. Do not use a liquid sweetener for the filling as, again, this will throw off the thickness of the filling as it bakes.
• Corn Starch. Corn starch will help to thicken your peach filling. If you don’t have corn starch, you can also substitute with potato starch or arrowroot starch.
• Ground Cinnamon. I like to “season” my peaches with a little bit of ground cinnamon, just to add that extra “somethin’ somethin.'” If you don’t have ground cinnamon, you can also use a little ground nutmeg or just skip the spice altogether.

Buttery Gluten-Free Biscuit Topping.

• Almond Flour. I love using almond flour for this vegan peach cobbler recipe. The hints of almond pair SO WELL with the peaches. In fact, if you want, you can even add a few drops of almond extract to your filling (like literally one drop–that stuff is STRONG)! Almond flour will also keep your crumb exceptionally soft and tender.
• Sweet White Rice Flour. Sweet white rice flour will add body to your biscuits (so they don’t just fall apart). They’ll also absorb a lot of the liquid in the batter. Do not try to substitute with regular white rice flour or brown rice flour.
• Corn Starch. I like using corn starch for this gluten-free flour blend, but you can also substitute with potato starch. I just find that the corn starch provides for a softer, more tender crumb.

If you have almond flour or sweet white rice flour, you can substitute with a gluten-free flour blend that you like for both.

• Vegan Butter. As is the case with virtually all biscuit recipes, the cobbler topping recipe requires cold vegan butter. Can you use coconut oil instead? Sure. But use a virgin coconut oil that is solid at room temperature, to achieve the right texture and avoid the coconut taste.
• Vegan Sour Cream. The vegan sour cream will give the biscuit topping for this vegan peach cobbler a richness that elevates this dessert above most ordinary desserts. The acid in the sour cream will also help to keep your biscuits tender (think buttermilk biscuits). If you don’t have vegan sour cream, you can also substitute with a plain vegan yogurt!

Step-by-Step Instructions on Making Vegan Peach Cobbler.

As I’ve mentioned, this vegan peach cobbler is a very easy recipe. So, let’s get to it!

Peach Filling.

First, prepare the peach filling for your vegan peach cobbler by cutting your peaches into 1/8-inch thick slices. Then, add your peaches into a very large bowl. To the peaches, add your brown sugar, cornstarch, and ground cinnamon. Toss everything together and then pour directly into the pan you’re using for the cobbler. I would recommend a 10 1/2″ oven safe round baking dish. A deep cast iron skillet is a great option, but you can also use a regular old casserole dish. Set aside.

Gluten-Free Biscuit Topping.

To make the gluten-free biscuit topping for your vegan peach cobbler, add all your dry ingredients into a large mixing bowl. Add your vegan butter. Using your hands (or a pastry cutter), incorporate the cold butter into your dry ingredients, until you arrive at a pebbly consistency. It’s important that you use cold butter for this–if your butter is melted or even softened, your biscuits will not be flaky. If you want, you can also use a food processor to do this, but that just means more dishes….

Next, add vegan sour cream. Using a spatula, mix the ingredients together until the dry ingredients are just moistened. Then, using an ice cream scooper or your hands, simply scoop dollops that are roughly the size of a golf ball, shaping them into small patties. Place the patties on top of the peaches. You will not have enough batter to completely cover the peach mixture–you want some of the peach filling to peek through.

Right before placing your cobbler in the oven, whip up a quick wash by whisking together plant milk (almond milk, oat milk, soy milk) and a spoonful of maple syrup. Using a pastry brush, brush the tops of your biscuits with this mixture.

Place the vegan peach cobbler into an oven preheated to 375° F for about 55 minutes, until your vegan peach cobbler is golden brown and bubbling. Let your cobbler cool at room temperature for at least 20 minutes to allow your peach filling to set.

Serve with a scoop of vegan vanilla ice cream, whipped cream, or just by itself. This is SO SO GOOD!!

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