Vegan Peach Cobbler

Finished cobbler in a white bowl with vanilla ice cream

This peach cobbler is an easy and delicious dessert for your backyard barbecues this summer. Serve it with homemade ice cream for a creamy and refreshing sweet treat.

5 from 3 votes

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Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: people

Calories: 396kcal

Author: Sarah McMinn

Ingredients

Peach Filling

8 cups fresh peaches, about 8-9 whole peaches
¼ cup brown sugar, packed
2 tbsp. cornstarch
1 tbsp. lemon juice
½ tsp. ground cinnamon
¼ tsp. salt

Drop Biscuit

1 ½ cup Bob's Red Mill, All-Purpose Flour
¼ cup granulated sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup vegan butter,
¼ cup non-dairy milk, plus more for brushing

US Customary - Metric

Instructions

Preheat the oven to 375 F.
Wash and peel the peaches. Cut them into 1" pieces and place them at the bottom of a 7x11 casserole dish. Stir in the remaining filling ingredients so that the peaches are fully coated. Bake the filling for 10 minutes. Remove from the oven and set aside.
In a separate mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Add the butter in small cubes and mix it in with the dough using your fingers until small pea-sized pieces have formed. Add non-dairy milk and stir together until a stiff dough has formed. You may need to add a little more milk. If so, add it 1-2 teaspoons at a time.
Drop pieces of dough onto the peach filling so that it is mostly covered with a large piece of dough. Brush additional non-dairy milk over the drop biscuits and sprinkle with coarse sugar.
Bake for 45-60 minutes, uncovered until the filling is bubbling up and the biscuits are golden brown. Remove from the oven and let sit for 20 minutes before serving.

Notes

Serving and Storing - Serve the cobbler with coconut whipped cream or your favorite non-dairy ice cream. Enjoy alongside your favorite summer bbq recipes. Store leftover cobbler in an airtight container in the refrigerator for up to 2 days.

Make in Advance

If you want to prepare this peach cobbler in advance but don’t want soggy biscuits, you can prepare the filling and biscuit separately. Instead of layering the biscuit over the peaches, add it to a parchment-lined baking sheet and bake until golden brown. Make the filling as well, according to the recipe instructions. Once out of the oven, let the biscuit cool completely before storing it. The fruit can be covered and stored in the refrigerator. The topping should be stored in an airtight container at room temperature.

When ready to serve, add the topping to the cooked peaches and gently reheat at 350F until heated all the way through. This will help combine the layers and crisp up the topping before serving.

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