This peach cobbler is vegan, gluten-free, and lower in sugar than many traditional recipes. It freezes well, making it an excellent way to preserve a peach harvest.
Nothing says summer like fresh peach cobbler. It’s perfect for picnics and gatherings — elegant enough for guests yet simple and reliable to make.
For an indulgent finish, serve warm with vanilla ice cream or a plant-based alternative, keeping in mind those options still contain sugar and fat.
With three peach trees producing, I make extra to freeze. Today I prepared two batches and portioned them into eight flat packages, each holding two servings. Vacuum-sealed flat, they stack neatly in the freezer and make a lovely winter treat.
Just Peachy
Peaches are a good source of vitamin C, vitamin A, fiber, potassium, and calcium. They also contain prebiotics that support healthy gut bacteria, are low in calories, and are naturally hydrating.
Fresh, ripe peaches are sweet and juicy — eating one right off the tree is a small summer miracle.
Method Overview
- Prepare the peach mixture
- Mix the batter and drop it over the peaches
- Bake until bubbling and golden
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Our garden peaches and thyme -
8 cups of sliced peaches -
Assembled and ready for the oven
Vegan Peach Cobbler
Equipment
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9 x 12 baking dish
Ingredients
Peach Mixture
- 12 to 15 ripe peaches
- 1/4 cup coconut sugar
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon vanilla
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1-1/2 teaspoons chopped fresh thyme (optional)
- 1 Tablespoon arrowroot powder
Batter
- 1 cup gluten-free flour blend
- 1/4 cup coconut sugar
- 1 Tablespoon aluminum-free baking powder
- 1/4 teaspoon Himalayan sea salt
- 4 Tablespoons (1/4 cup) plant-based butter
- 1/4 cup unsweetened oat milk (or other plant milk)
Instructions
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Preheat the oven to 350ºF.
To prepare the peach mixture
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Rub the fuzz off the peaches while washing them under cool running water. Peeling is not necessary.
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Slice each peach in half, remove the pit, then cut into 1/2-inch-thick slices. Continue until you have 8 cups of sliced peaches.
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Place about 1 cup of the sliced peaches in a large saucepan over medium-high heat. Stir in the sugar, lemon juice, vanilla, nutmeg, cinnamon, thyme (if using), and arrowroot powder.
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Bring to a low boil and cook, stirring, for a few minutes until the peaches soften and the liquid slightly thickens. Remove from heat and let cool for about 5 minutes.
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Add the remaining peaches to the pan and gently fold them into the sauce. Pour the mixture into the baking dish and spread evenly.
To prepare the batter and assemble
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In a medium bowl, combine the flour, sugar, baking powder, and salt. Stir to blend.
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Melt the plant-based butter in a small pan, then whisk in the vanilla and oat milk.
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Pour the liquid into the dry ingredients and stir until just combined; do not overmix.
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Drop spoonfuls of the batter over the peaches so the filling is mostly covered.
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Bake for about 25 minutes, until the peaches are bubbling and the topping is lightly golden.
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Allow the cobbler to cool for about 10 minutes before serving.
Nutrition
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Carbohydrates: 37 g
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Protein: 2 g
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Fat: 4 g
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Sugar: 21 g
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Fiber: 3 g
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Potassium: 531 mg
Omnivore Variation
For a classic version, serve with a scoop of vanilla ice cream made from cow’s milk.
If you enjoy this Vegan Peach Cobbler, you might also like the Sugar-Free Peach Sorbet recipe.