Peach season is the best time of year. These juicy, golden spheres of deliciousness pair perfectly with a crisp, cookie-like topping. Our vegan peach cobbler is so simple to make, it should be a crime how tasty it turns out!
One of our favorite activities in the summer is heading to our local farmer's market to pick up fresh fruit and veggies. There's such a difference in quality compared to store-bought produce. Plus, it feels great to support local businesses!
Peaches are high up on the list of items we search for at the market. We're not sure how a fruit can be so delicious, but they are definitely one of our favorites. Honey-sweet and perfect for using in a cobbler.
Wait, what exactly is a cobbler? Is it the same thing as a crisp or a crumble? To be completely honest, we had no clue before first making this recipe. But, we did some digging and found out a cobbler is the oldest of these three treats. And even though the definitions vary considerably, it's basically a base of fruit baked with a sweet, biscuit-like topping.
Whatever definition you go by, this vegan peach cobbler is one of the best ways to use up some ripe summer fruits!
🍲 Key ingredients
- Peaches: our favorite fruit to use in a cobbler recipe is peaches. When ripe, they're super sweet, making them the star of this dish. All that juicy nectar is reduced down with baking, which forms a syrup-like texture to compliment the crust. And, by incorporating stone fruit (like peaches) into desserts, you'll be consuming healthy amounts of potassium, calcium, and fiber. So, you can have your "cobbler" and eat it too!
- Cinnamon: not much else goes better in this dessert than the warming, sweet spice of cinnamon. It makes this dessert really feel like true comfort food. We love cinnamon not only for the taste but also because it carries its own set of benefits like aiding in blood sugar and cholesterol regulation.
- Nutmeg: if cinnamon needed a sidekick, this would be it. Native to the Banda Islands off the coast of Australia, this spice has quite an interesting history (it's even been used as a hallucinogenic). While nutmeg can be overpowering, adding just a pinch to this recipe will make people wonder, "how does this peach cobbler taste so good?". It's warm, nutty, and sweet. Perfect cobbler material.
- Cane sugar: while peaches are already naturally sweet, cane sugar helps form a jammy consistency on the bottom layer. And in the crust, it helps give some extra crisp. We personally like to use cane sugar, but you can use whichever granulated sugar you prefer. We've even heard coconut sugar works well.
To begin, you'll need to preheat your oven to 350 degrees F and lightly grease a glass or ceramic baking dish with coconut oil or vegan butter (we use a 13x9 casserole dish for reference).
Next, peel, pit, and slice your fresh peaches and toss them together with the cane sugar and corn starch. You can also complete this step right in the baking dish for less cleanup.
For the crust, whisk together the flour, the rest of the cane sugar, baking powder, cinnamon, nutmeg, and salt in a mixing bowl. In a separate bowl, melt the vegan butter then whisk in the vanilla.
Pour your butter and vanilla mixture into the bowl of dry ingredients and stir until it slightly resembles cookie dough.
Next, use your hands to crumble the batter on top of the peach layer. Stick that bad boy in the oven for 35-40 minutes, or until it's golden on top and bubbly. Remove your peach cobbler from the oven and let it cool at room temperature for about 20-25 minutes.
You can definitely purchase some vegan ice cream, but it's super easy to make your own! Seriously, it takes two ingredients. All you'll need to do is freeze some overripe bananas the night before.
When you are ready to serve the peach cobbler, blend the frozen bananas in a high-speed blender (like a Vitamix) with a splash of coconut milk. After your peach cobbler has cooled, serve it warm with a scoop of vanilla nice cream for a crowd-pleasing dessert!
This dessert is best when eaten the same day. But if you have leftovers, keep them lightly covered with saran wrap in the fridge for 2-3 days. If you plan on eating this within 1 day, then you can leave it uncovered at room temperature.
Reheat the cobbler in your oven at 350 degrees F for 10-15 minutes before serving again. Note: make sure to let the leftovers cool completely before you cover them.
💭 Budget tips
We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:
- Use coconut oil in place of the vegan butter, or use half-and-half
- Serve without the nice cream
- Opt for a cheaper vanilla extract, or use artificial
🍴 Tasting notes
We think it's pretty easy to love something like this peach cobbler. We hope you do too! It's:
If you try this peach cobbler, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
Vegan Peach Cobbler
- 13x9 baking dish
- Paring knife
- Various sized mixing bowls
- High speed blender or food processor
- 6-7 fresh peaches, peeled, pitted, and sliced ($4.25)
- ¼ cup cane sugar ($0.02)
- 2 tsp corn starch ($0.02)
- 1 cup all-purpose flour ($0.08)
- ¾ cup cane sugar ($0.06)
- 1 tsp baking powder ($0.01)
- 1 tsp cinnamon ($0.04)
- ⅛ tsp nutmeg ($0.02)
- ¼ tsp salt ($0.01)
- ½ cup melted vegan butter ($1.16)
- 1 tsp vanilla extract ($0.21)
Vanilla Nice Cream optional
- 3-4 overripe bananas, chopped & frozen
- 2-4 tbsp full-fat coconut milk
- Preheat your oven to 350°F and lightly grease a glass or ceramic baking dish with coconut oil or vegan butter. We use a 13x9 casserole dish for reference.
- Peel, pit, and slice the peaches. Then, toss them together with the cane sugar and corn starch in a large mixing bowl. Transfer to the baking dish, and set aside while you prepare the topping.
- In a mixing bowl, whisk together the flour, the rest of the cane sugar, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, melt the vegan butter and whisk in the vanilla.
- Pour butter mixture into the flour mixture and stir until everything is incorporated. It will slightly resemble cookie dough.
- Next, use your hands to crumble the batter on top of the peach layer. Bake for 35-40 minutes, or until the cobbler is golden on top and bubbly.
- Remove your peach cobbler from the oven and let it cool at room temperature for about 20-25 minutes.
- You can purchase vegan ice cream, or make your own 2-ingredient nice cream. The night before, peel, chop, and freeze 3-4 overripe bananas.
- When you are ready to serve the peach cobbler, blend the frozen bananas in a high-speed blender (like the Vitamix) with a splash of coconut milk. Note: if you are using another blender or a food processor, you may need to use more milk.
- If you prefer a firmer nice cream texture, prepare it a few hours before baking the peach cobbler and let it set in the freezer in an airtight container.
- After your peach cobbler has cooled, serve it warm with a scoop of vanilla nice cream for a crowd-pleasing dessert!
- Use slightly less salt if using salted vegan butter.
- To achieve the best nice cream texture, we use a high-speed blender like the Vitamix or a heavy-duty food processor.
- Optional ingredients are not reflected in the price or calories of this recipe.
♻️ Similar recipes
If you're looking for more sweets, check out our:
- Lemon coconut energy balls for a summery bite to snack on.
- Piña colada nice cream if you want to imagine yourself on a tropical island somewhere warm.
- Mango raspberry sorbet for a vegan and healthy take on an Italian classic!
- Healthy homemade Snickers bars if you're one of those people who get hangry.
If you don't have vegan butter, you can try making this with coconut oil instead (although we haven't tried it that way).
To make this peach cobbler gluten-free, just swap out the all-purpose flour for your favorite gluten-free flour blend.
We've only tried the recipe with fresh peaches, so we can't speak to the results with frozen or canned peaches. If you use canned, you won't need to sweeten them as much since they're mostly always in juice. And if you use frozen, try thawing them and draining off the excess liquid before adding them to the baking dish.