• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Recipes
    • Breakfast
    • Lunch & Dinner
    • Desserts & Baking
  • About Me
  • Contact
  • Work with Me
  • Cookbook

Home » Recipes » Desserts & Baking

easy vegan peach cobbler

August 11, 2018 12 Comments

Jump to Recipe - Print Recipe

This simple and amazing peach cobbler is loaded with fresh, juicy peaches and topped with a crust that’s a mix between cakey and crunchy. It’s easily made vegan by swapping coconut oil for of butter! It’s equally delicious both ways!

Peach cobbler with vanilla ice cream on plates. this recipe

What makes a good Peach Cobbler?

  • Fresh, juicy peaches
  • Peach peeling not required
  • Not too much sugar
  • A hint of cinnamon and nutmeg because FLAVOR
  • A crust that’s a mix between cakey and crunchy
  • EASY
  • Use coconut oil to make it vegan in a flash, or use butter if you want it non-vegan
  • Did I mention, EASY?

 

Peach cobbler with vanilla ice cream on plates.

Easy is a big factor here – this is going to be your back-pocket dessert for any and all occasions. Pot lucks? Check. Parties? Check. Summer picnics and barbecues? Check. Craving some fresh, seasonal dessert? CHECK. No one will even know it’s vegan – unless you tell them!

Sliced peaches and sugar in a pan.

Sliced peaches and topping in a pan.

Freshly baked peach cobbler in a pan.

This only involves 1 bowl + 1 pan! I think we can all call that a win. Toss your peaches, spices, and sugar in your pan. Mix up the topping in a bowl, and flatten it over the top of your peaches. Bake, plop a scoop of vanilla ice cream on top, then DIG IN!

Could it be any easier?

Oh, we should probably talk about how this is a vegan peach cobbler! I tested the recipe with butter and with coconut oil and each worked well! So make it vegan, or use butter. Totally up to you.

Peach cobbler and vanilla ice cream on a plate.

Peach cobbler and vanilla ice cream on a plate.


Peach cobbler in a Dutch oven.

Shout-out to my mom for inspiring this recipe – we went camping two weeks ago and she made an AMAZING peach cobbler in her dutch oven over the fire! SO good.

Enjoy your vegan or non-vegan peach cobbler – I’ll be making this every week while the fresh peaches are still around! I advise you do the same ?

Peach cobbler in a pan.

Did you make this recipe? Snap a photo and leave a comment! 

Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!

Easy Vegan Peach Cobbler

Loaded with fresh, juicy peaches & topped with a crust that's a mix between cakey and crunchy. It can easily be made vegan by swapping coconut oil for butter! It's incredibly delicious both ways! 
4.50 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: Peach Cobbler, Potluck recipes, Vegan Peach Cobbler, Vegan Recipes
Prep Time: 10 minutes
Cook Time: 37 minutes
Total Time: 47 minutes
Servings: 6 servings
Calories: 362kcal
Author: Stephanie Simmons

Ingredients

For the peach filling

  • 6 fresh peaches, large
  • 1/3 cup cane or granulated sugar
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon

For the topping

  • 1/2 cup melted coconut oil Or 1/2 cup melted salted butter
  • 2/3 cup cane or granulated sugar
  • 2 tsp vanilla
  • 1/2 cup white whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • raw sugar, for topping

Instructions

  • Prep: Preheat oven to 350 degrees. If making a vegan cobbler, spray a 9x13 baking dish with nonstick spray. If NOT making it vegan, rub some butter onto the bottom and sides of the pan, and add a few small chunks to the bottom of the pan. Set aside.
  • Make the filling: Slice the peaches thinly. Peel them if desired, but it's not necessary. Toss the peaches in the prepared baking dish to evenly coat with the sugar, nutmeg, and cinnamon. Then, spread peaches into an even, flat layer in the pan. 
  • Make the topping: Mix together the melted coconut oil or butter, sugar, vanilla, flours, baking powder, and salt. Stir together until a dough forms and all ingredients are well mixed. Flatten small chunks of the dough and lay them on top of the peaches. 
  • Bake: Bake for 23-25 minutes. Add a few tablespoons of raw sugar on top of the cobbler, and return to the oven for 8 more minutes. Then, broil for 1-2 minutes to get a nice crunchy texture on the top of the cobbler. Watch it carefully so it doesn't burn! 
  • Serve + Store: Serve warm! Store leftovers, covered, in the fridge for up to 4 days. 

Nutrition

Calories: 362kcal
 

The One-Bowl Baker

Order my new book:

The One-Bowl Baker

today!

One-Bowl recipes for incredible cookies, brownies, cakes, and breads made easy enough for anyone to bake!

Order Now:

Walmart // Amazon // Barnes & Noble // Target // Booksamillion // Bookshop // Indie Bound // Book Depository

Get the Bonus e-Book!

Share21
Pin4K
Tweet
Share
4K Shares

More Desserts & Baking

  • zucchini bread pancakes
  • buttermilk blueberry muffins
  • caramel-stuffed chocolate cookies
  • strawberry caramel crumble bars

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Katie S says

    January 07, 2023 at 9:25 pm

    5 stars
    I LOVED this recipe! I had some leftover peach pie filling i wanted to use up and i added a ziploc bag of frozen sliced peaches i saved in August. We live in Lancaster County PA so those local ones are amazing. I am lactose intolerant & was excited to find a topping that came out so nicely with coconut oil instead of butter.

    Reply
    • Stephanie Simmons says

      January 11, 2023 at 1:14 pm

      Glad you enjoyed this recipe, Katie! 🙂

      Reply
  2. Emily says

    August 09, 2019 at 4:22 pm

    Recipe has cane sugar in filling ingredients, but then doesn’t have that in the instructions. Is the sugar supposed to be mixed in with the topping?

    Reply
    • Stephanie Simmons says

      August 10, 2019 at 10:30 am

      Ahh yep the 2/3 cup cane sugar under the topping ingredients gets mixed in with the topping ingredients. Sorry about that!!

      Reply
  3. Theresa says

    July 12, 2019 at 11:09 pm

    4 stars
    This was pretty tasty! I doubled the spices and added a little ginger. I found the topping to be more cake-like, which everyone enjoyed. I’m planning to make it again and use oats in lieu of the 2 flours to try and achieve a crunchy topping. Will definitely make this recipe again!

    Reply
    • Stephanie Simmons says

      November 24, 2019 at 11:01 pm

      Hi Theresa! So glad you liked this recipe. I’m not sure if oats would work in lieu of the two flours – I’d recommend using half oats and half flour. Let me know how it turns out if you do try it again! 🙂

      Reply
  4. Aaron (@1dish4the4road) says

    August 12, 2018 at 10:38 am

    Peach crumble is one of my fave puddings – but may need to branch out to cobblers now!

    Reply
    • Stephanie Simmons says

      August 13, 2018 at 3:18 pm

      Cobblers are so good! Give it a try ?

      Reply
  5. Sarah says

    August 12, 2018 at 8:59 am

    YUM! I bought a ton of fresh peaches at the farmer’s market yesterday. Can’t wait to try this!

    Reply
    • Stephanie Simmons says

      August 13, 2018 at 11:16 am

      So glad to hear that!! Let me know how it turns out! Are you going to make it vegan or non-vegan?

      Reply
  6. Amanda says

    August 12, 2018 at 8:32 am

    Sounds so amazing!! Love Peach cobbler!! So definitely need to try this!

    Reply
    • Stephanie Simmons says

      August 13, 2018 at 3:18 pm

      Thanks, Amanda! ?

      Reply

Primary Sidebar

Hi. I’m Stephanie

I’m a Mom & Grandma-taught cook + baker, and I’m excited to share my love of all things food with you!

Learn more

Order my new book

One-Bowl recipes for incredible cookies, brownies, cakes, and breads made easy enough for anyone to bake!

Order now

Reader Faves

A straight on view of a slice of banana cake topped with maple cream cheese frosting.

gluten-free banana cake with maple cream cheese frosting

A salad bowl full of fresh greens, sliced pears, pomegranates, mandarin oranges, and walnuts.

winter salad with pears, pomegranates, and walnuts

chocolate cherry pie cookies

creamy chicken wild rice soup

salted chocolate peanut butter tart

maple bacon cupcakes with brown butter frosting and candied bacon

Seasonal Picks

Thick, soft raspberry sugar cookies are stuffed with a creamy raspberry cheesecake filling and drizzled with white chocolate. These cookies are absolutely packed with flavor and can be made ahead & frozen until ready to bake! #raspberry #raspberrycookies #cheesecake #cheesecakecookies #raspberrycheesecake #whitechocolate #cookierecipes #christmascookies #valentinesdesserts #springdesserts #bluebowlrecipes | bluebowlrecipes.com

white chocolate raspberry cheesecake cookies

A skillet brownie topped with vanilla ice cream.

fudgy triple chocolate skillet brownie

A stack of broken open cookies, showing their gooey insides with chocolate puddles.

jumbo bakery-style chocolate chip cookies

A tray full of chocolate truffles.

homemade black forest chocolate truffles

classic taco salad with cilantro lime dressing

Short ribs on a bed of cheddar mashed potatoes, on plates.

beer braised short ribs with cheddar mashed potatoes

Subscribe for recipes

Footer

  • Privacy Policy
Blog Meets Brand

© 2023 Blue Bowl Recipes. All Rights Reserved.