Fresh, juicy peaches are summer’s sweetest gift — and there’s no better way to celebrate them than with a warm, bubbling peach cobbler. In this post, I’m sharing 5 irresistible vegan peach cobbler recipes that are every bit as comforting and indulgent as the classics. From skillet bakes to gluten-free crumbles and adorable jar cobblers, there’s something here for every mood, method, and craving.
No dairy, no eggs, no shortcuts — just real ingredients, bold flavor, and pure plant-based goodness.
French Peach Cobbler Recipes
1. Classic Southern-Style Vegan Peach Cobbler
There’s nothing quite like a warm, bubbling dish of Southern-style peach cobbler, fresh from the oven. This vegan version stays true to the classic — juicy, cinnamon-scented peaches with a tender, cake-like batter that rises up around the fruit. It’s simple, soulful, and completely dairy- and egg-free, but you’d never guess by the taste.
This is my go-to when I want a dessert that feels comforting, familiar, and crowd-pleasing — especially in peak peach season.
Ingredients
Serves 6–8
For the peach filling:
- 6 fresh ripe peaches (peeled, pitted, and sliced) – The star of the dish; juicy and sweet when baked.
- ⅓ cup organic cane sugar or coconut sugar – Adds sweetness and caramelizes during baking.
- 1 tablespoon cornstarch or arrowroot powder – Thickens the peach juices.
- 1 teaspoon cinnamon – Warm spice that brings out the peaches’ natural flavor.
- ½ teaspoon nutmeg – Adds depth and richness.
- 1 tablespoon lemon juice – Brightens and balances the sweetness.
- 1 teaspoon vanilla extract – Enhances flavor and aroma.
For the cobbler batter:
- 1 cup all-purpose flour – The base of the cake-like topping.
- ¾ cup plant-based milk (almond, oat, or soy) – Adds moisture and binds the batter.
- ½ cup organic cane sugar – Sweetens the batter.
- 1 ½ teaspoons baking powder – Provides lift and tenderness.
- ¼ teaspoon salt – Balances sweetness and enhances flavor.
- ¼ cup vegan butter or coconut oil (melted) – Adds richness and helps crisp the edges.
Step-by-Step Process
1. Preheat the Oven
I start by preheating my oven to 350°F (175°C) and greasing a 9×13-inch baking dish with a little coconut oil or vegan butter to prevent sticking.
2. Prepare the Peach Filling
In a large mixing bowl, I combine:
- Sliced fresh peaches
- Sugar
- Cornstarch
- Cinnamon
- Nutmeg
- Lemon juice
- Vanilla extract
I stir until the peaches are fully coated and glossy. The corn starch helps thicken the juices during baking, so the cobbler isn’t soupy. I pour the mixture into the prepared baking dish and spread it evenly.
3. Make the Cobbler Batter
In another bowl, I whisk together:
- Flour
- Sugar
- Baking powder
- Salt
Then I stir in the plant-based milk and melted vegan butter until just combined. The batter should be pourable but thick, like pancake batter.
4. Assemble the Cobbler
I pour the batter evenly over the peach filling. I don’t mix it — the magic of this recipe is in the layering. As it bakes, the batter rises up through the peaches and creates that signature cobbler texture: crisp on the edges, tender inside. For an extra touch, I sometimes sprinkle a little cane sugar and cinnamon over the top before baking.
5. Bake
I bake the cobbler for 40–45 minutes, or until the top is golden brown and the peach filling is bubbling around the edges. You’ll know it’s ready by the incredible smell — warm peaches, sugar, and spice — filling your kitchen.
6. Cool and Serve
I let the cobbler cool for at least 10–15 minutes before serving. This allows the juices to thicken slightly, making for a perfect spoonful. It’s heavenly served warm with a scoop of vegan vanilla ice cream, a dollop of coconut whipped cream, or just as-is.
Why This Recipe Is Loved
This cobbler is a timeless classic because it’s:
- Simple and nostalgic
- Perfectly sweet and spiced
- Soft and gooey inside with golden edges
- Made with real, fresh ingredients and no dairy or eggs
It’s one of those desserts that feels homemade, heartfelt, and always hits the spot, whether you’re serving it for Sunday dinner or a summer cookout.
Pro Tips for Success
- Use ripe but firm peaches for the best texture and flavor.
- Don’t overmix the batter — gentle stirring gives a tender crumb.
- Let it cool before serving — it thickens and sets beautifully.
- For extra richness, use full-fat coconut milk in the batter.
Serving Suggestions
- Warm with a scoop of non-dairy vanilla ice cream
- With a spoonful of vegan yogurt for a brunch-style twist
- Cold the next morning — yes, cobbler for breakfast is a thing!
2. Vegan Gluten-Free Peach Cobbler with Almond-Oat Crumble
This Vegan Gluten-Free Peach Cobbler is a celebration of whole foods and summer flavor. Instead of a traditional batter, it’s topped with a crispy almond-oat crumble — crunchy on the outside, soft underneath, and baked until golden over a bed of tender, juicy peaches. Sweetened with maple syrup and coconut sugar, it’s a naturally gluten-free, dairy-free dessert that doesn’t hold back on flavor or texture.
It’s quick to throw together and feels like the perfect mix of fruit crisp and classic cobbler — and no one will guess it’s gluten-free.
Ingredients
Serves 6
For the peach filling:
- 6 medium fresh peaches (sliced, skins on or off) – Juicy and sweet, the star of the show.
- 2 tablespoons maple syrup – Naturally sweetens the fruit.
- 1 tablespoon lemon juice – Adds brightness and balances the sweetness.
- 1 tablespoon arrowroot or cornstarch – Thickens the peach juices.
- ½ teaspoon ground cinnamon – For warmth and a cozy touch.
- ¼ teaspoon ground ginger (optional) – Adds a subtle, spicy undertone.
For the almond-oat crumble topping:
- 1 cup rolled oats (certified gluten-free) – Forms the base of the crumble; adds hearty texture.
- ½ cup almond flour – Tender, nutty, and naturally gluten-free.
- ¼ cup sliced almonds – For added crunch and nutty flavor.
- ¼ cup coconut sugar – Adds deep, caramel-like sweetness.
- ¼ teaspoon salt – Balances and enhances flavors.
- ⅓ cup coconut oil (solid, not melted) – Creates a crumbly, buttery texture without dairy.
- 1 teaspoon vanilla extract – Rounds out the flavor with sweetness and depth.
Step-by-Step Process
1. Preheat the Oven and Prepare Your Dish
I start by preheating the oven to 350°F (175°C) and greasing a 9-inch pie dish or 8×8-inch square baking dish with a little coconut oil or vegan butter. I like using a ceramic or glass dish for even baking and presentation.
2. Prepare the Peach Filling
In a mixing bowl, I combine:
- Sliced peaches
- Maple syrup
- Lemon juice
- Arrowroot
- Cinnamon
- Ginger (if using)
I stir gently until the peaches are evenly coated and glossy. I then transfer the fruit mixture into the prepared baking dish, spreading it evenly across the bottom.
3. Make the Almond-Oat Crumble
In another bowl, I mix:
- Rolled oats
- Almond flour
- Sliced almonds
- Coconut sugar
- Salt
I stir until well combined, then add the solid coconut oil and vanilla extract. Using my fingertips or a pastry cutter, I work the oil into the dry mixture until it forms a coarse, crumbly texture, similar to wet sand or small pebbles. You want chunks — not a smooth dough — because that gives the cobbler its signature texture.
4. Assemble the Cobbler
I sprinkle the crumble topping evenly over the peach filling, making sure some larger clusters are left intact for texture. The topping should cover the peaches generously but not pack down — I want some gaps where the fruit can bubble up.
5. Bake
I bake the cobbler for 35–40 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges. The smell of baked peaches and toasted almonds fills the kitchen — it’s the ultimate sign it’s almost ready. If the topping is browning too quickly, I loosely tent the dish with foil for the last 10 minutes of baking.
6. Cool & Serve
I remove the cobbler from the oven and let it rest for 10–15 minutes. This helps the fruit juices thicken slightly and allows the topping to crisp up even more as it cools. It’s divine served warm, either on its own or with a scoop of dairy-free vanilla ice cream, coconut whipped cream, or a splash of vegan custard.
Why This Recipe Is Loved
This cobbler is a go-to for anyone seeking:
- A gluten-free dessert that doesn’t compromise on taste or texture
- A naturally sweetened treat with no refined sugar
- The perfect mix of crisp topping and tender fruit
- A versatile recipe that works with nectarines, plums, or berries, too
It’s rich in flavor, but light on processed ingredients — perfect for wholesome indulgence.
Pro Tips for Perfect Results
- Use ripe but firm peaches — Overripe ones release too much juice.
- Keep the coconut oil solid — This creates a better crumble texture than melted oil.
- Chill the topping for 10 minutes before baking if your kitchen is warm — this helps preserve the crumble’s structure.
- Customize with spices like cardamom, cloves, or nutmeg for deeper warmth.
Serving Suggestions
- Warm, with a scoop of vegan vanilla or cinnamon ice cream
- Topped with a drizzle of almond or oat cream
- Cold, straight from the fridge for breakfast (I won’t judge — I do it too)
This cobbler also pairs beautifully with a mug of chai tea or lavender-infused iced tea.
3. Vegan Gluten-Free Peach Cobbler with Almond-Oat Crumble
This Vegan Gluten-Free Peach Cobbler is a celebration of whole foods and summer flavor. Instead of a traditional batter, it’s topped with a crispy almond-oat crumble — crunchy on the outside, soft underneath, and baked until golden over a bed of tender, juicy peaches. Sweetened with maple syrup and coconut sugar, it’s a naturally gluten-free, dairy-free dessert that doesn’t hold back on flavor or texture.
It’s quick to throw together and feels like the perfect mix of fruit crisp and classic cobbler — and no one will guess it’s gluten-free.
Ingredients
Serves 6
For the peach filling:
- 6 medium fresh peaches (sliced, skins on or off) – Juicy and sweet, the star of the show.
- 2 tablespoons maple syrup – Naturally sweetens the fruit.
- 1 tablespoon lemon juice – Adds brightness and balances the sweetness.
- 1 tablespoon arrowroot or cornstarch – Thickens the peach juices.
- ½ teaspoon ground cinnamon – For warmth and a cozy touch.
- ¼ teaspoon ground ginger (optional) – Adds a subtle, spicy undertone.
For the almond-oat crumble topping:
- 1 cup rolled oats (certified gluten-free) – Forms the base of the crumble; adds hearty texture.
- ½ cup almond flour – Tender, nutty, and naturally gluten-free.
- ¼ cup sliced almonds – For added crunch and nutty flavor.
- ¼ cup coconut sugar – Adds deep, caramel-like sweetness.
- ¼ teaspoon salt – Balances and enhances flavors.
- ⅓ cup coconut oil (solid, not melted) – Creates a crumbly, buttery texture without dairy.
- 1 teaspoon vanilla extract – Rounds out the flavor with sweetness and depth.
Step-by-Step Process
1. Preheat the Oven & Prepare Your Dish
I start by preheating the oven to 350°F (175°C) and greasing a 9-inch pie dish or 8×8-inch square baking dish with a little coconut oil or vegan butter. I like using a ceramic or glass dish for even baking and presentation.
2. Prepare the Peach Filling
In a mixing bowl, I combine:
- Sliced peaches
- Maple syrup
- Lemon juice
- Arrowroot
- Cinnamon
- Ginger (if using)
I stir gently until the peaches are evenly coated and glossy. I then transfer the fruit mixture into the prepared baking dish, spreading it evenly across the bottom.
3. Make the Almond-Oat Crumble
In another bowl, I mix:
- Rolled oats
- Almond flour
- Sliced almonds
- Coconut sugar
- Salt
I stir until well combined, then add the solid coconut oil and vanilla extract. Using my fingertips or a pastry cutter, I work the oil into the dry mixture until it forms a coarse, crumbly texture, similar to wet sand or small pebbles. You want chunks not a smooth dough because that gives the cobbler its signature texture.
4. Assemble the Cobbler
I sprinkle the crumble topping evenly over the peach filling, making sure some larger clusters are left intact for texture. The topping should cover the peaches generously but not pack down I want some gaps where the fruit can bubble up.
5. Bake
I bake the cobbler for 35–40 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges. The smell of baked peaches and toasted almonds fills the kitchen — it’s the ultimate sign it’s almost ready. If the topping is browning too quickly, I loosely tent the dish with foil for the last 10 minutes of baking.
6. Cool and Serve
I remove the cobbler from the oven and let it rest for 10–15 minutes. This helps the fruit juices thicken slightly and allows the topping to crisp up even more as it cools. It’s divine served warm, either on its own or with a scoop of dairy-free vanilla ice cream, coconut whipped cream, or a splash of vegan custard.
Why This Recipe Is Loved
This cobbler is a go-to for anyone seeking:
- A gluten-free dessert that doesn’t compromise on taste or texture
- A naturally sweetened treat with no refined sugar
- The perfect mix of crisp topping and tender fruit
- A versatile recipe that works with nectarines, plums, or berries, too
It’s rich in flavor, but light on processed ingredients — perfect for wholesome indulgence.
Pro Tips for Perfect Results
- Use ripe but firm peaches — Overripe ones release too much juice.
- Keep the coconut oil solid — This creates a better crumble texture than melted oil.
- Chill the topping for 10 minutes before baking if your kitchen is warm — this helps preserve the crumble’s structure.
- Customize with spices like cardamom, cloves, or nutmeg for deeper warmth.
Serving Suggestions
- Warm, with a scoop of vegan vanilla or cinnamon ice cream
- Topped with a drizzle of almond or oat cream
- Cold, straight from the fridge for breakfast (I won’t judge — I do it too)
This cobbler also pairs beautifully with a mug of chai tea or lavender-infused iced tea.
4. Vegan Peach Cobbler with Maple Drop Biscuits
There’s something so satisfying about a cobbler that feels rustic and a little bit messy, in the best way. This Vegan Peach Cobbler with Maple Drop Biscuits is one of those desserts that comes together fast, bakes beautifully, and fills the kitchen with the warm, buttery aroma of peaches and maple. The peaches are gently spiced and syrupy, and the biscuit topping is made with a touch of maple syrup for a rich, slightly earthy sweetness that complements the fruit. These drop-style biscuits bake up soft on the inside, golden on top, and soak up just enough juice to be pure comfort food.
Ingredients
Serves 6–8
For the peach filling:
- 6–7 fresh peaches (peeled and sliced) – Juicy, ripe peaches are the heart of this cobbler.
- ¼ cup maple syrup – Adds depth and natural sweetness to the fruit.
- 1 tablespoon lemon juice – Balances the sweetness and enhances flavor.
- 1 tablespoon cornstarch – Helps thicken the peach juices as they bake.
- 1 teaspoon vanilla extract – Adds warmth and richness.
- ½ teaspoon cinnamon – Classic, cozy spice for peaches.
- Pinch of salt – Brings out the natural flavor of the fruit.
For the maple drop biscuits:
- 1 ½ cups all-purpose flour – The base of the biscuit dough.
- 1 tablespoon baking powder – Helps the biscuits rise and stay fluffy.
- ¼ teaspoon salt – Essential for balancing sweetness.
- ½ cup unsweetened plant-based milk (oat, almond, soy, etc.) – Adds moisture and helps bind the dough.
- ¼ cup maple syrup – Sweetens the biscuits naturally and complements the peaches.
- ¼ cup coconut oil or vegan butter (melted and slightly cooled) – Adds richness and helps create a tender crumb.
- ½ teaspoon vanilla extract – Deepens the flavor of the biscuits.
Optional topping:
- Coconut sugar + cinnamon – A light sprinkle before baking adds a delicious crust.
Step-by-Step Process
1. Preheat the Oven
I preheat my oven to 375°F (190°C) and lightly grease a 9×9-inch or similar baking dish with vegan butter or coconut oil. If you want a thinner cobbler layer, a 9×13-inch dish works well, too.
2. Make the Peach Filling
In a large bowl, I combine:
- Sliced peaches
- Maple syrup
- Lemon juice
- Cornstarch
- Vanilla extract
- Cinnamon
- Pinch of salt
I toss everything gently until the peaches are fully coated. The mixture will look glossy and slightly syrupy — perfect for bubbling into a soft, jammy base.
I pour the mixture into the greased baking dish and spread it out evenly.
3. Prepare the Maple Drop Biscuit Dough
In a medium bowl, I whisk together:
- Flour
- Baking powder
- Salt
In a separate small bowl or measuring cup, I whisk:
- Plant-based milk
- Maple syrup
- Melted coconut oil or vegan butter
- Vanilla extract
I pour the wet mixture into the dry ingredients and stir just until combined. The dough will be soft and sticky—like thick pancake batter—and should hold its shape when dropped by spoonfuls.
Important: I avoid overmixing, which can make the biscuits tough. A few lumps are fine.
4. Assemble the Cobbler
Using a large spoon or cookie scoop, I drop spoonfuls of the biscuit dough over the peach filling. I don’t spread them — the biscuits will puff and expand as they bake. For a little crunch and color, I sometimes sprinkle the tops with a mix of coconut sugar and cinnamon.
5. Bake
I bake the cobbler uncovered for 30–35 minutes, or until the biscuits are golden brown and the peach filling is bubbling up between the drops. I always check that the biscuits are cooked through by gently lifting one with a spoon — they should be fluffy inside, not gummy. If needed, I bake an additional 5 minutes and tent with foil to prevent over-browning.
6. Cool & Serve
Once out of the oven, I let the cobbler rest for 10–15 minutes. This allows the filling to thicken slightly and the biscuits to set up just right. Then I serve it warm in generous spoonfuls — ideally with a scoop of non-dairy vanilla or maple pecan ice cream, or a dollop of coconut whipped cream.
Why This Recipe Is Loved
This cobbler is a favorite because:
- It’s quick to make, with minimal prep and no fancy tools.
- The maple biscuits are rustic, sweet, and incredibly tender.
- It highlights the natural flavor of fresh peaches.
- It’s fully vegan, egg-free, dairy-free, and made with whole ingredients.
It’s the kind of dessert that feels like something your grandma would make — if she had a bottle of maple syrup and a plant-based pantry.
Pro Tips for Best Results
- Use fresh, ripe peaches for best flavor — if they’re very juicy, add an extra ½ tsp cornstarch.
- Keep the biscuit dough soft — thick but spoonable is ideal.
- Use solid coconut oil or vegan butter, melted and slightly cooled before adding to the dough.
- Add a pinch of cardamom to the filling for a floral, sophisticated twist.
Serving Suggestions
Serve this cobbler:
- Warm, with vegan vanilla ice cream melting over the top
- With coconut whipped cream and a drizzle of maple syrup
- Cold the next morning as a sweet breakfast treat with iced coffee
It also pairs wonderfully with a cup of spiced chai tea or a fruity herbal infusion.
5. Mini Vegan Peach Cobblers in Jars
These Mini Vegan Peach Cobblers in Jars are everything I love about summer desserts: warm fruit, fluffy topping, and zero guilt when I go back for seconds — because each one is already perfectly portioned. They’re a clever twist on the classic peach cobbler, baked directly in 8-ounce mason jars for maximum cuteness and convenience. They’re also incredibly easy to make, totally plant-based, and ideal for make-ahead prep, freezing, or entertaining. Just bake, cool, and screw on a lid.
Ingredients
Makes 6 mini cobblers (8-ounce jars)
For the peach filling:
- 5 medium fresh peaches (peeled and chopped) – Juicy and naturally sweet.
- ¼ cup maple syrup – Lightly sweetens and caramelizes the fruit.
- 1 tablespoon lemon juice – Brightens and balances the flavors.
- 1 tablespoon cornstarch – Helps thicken the peach juices.
- ½ teaspoon cinnamon – For warmth and spice.
- ¼ teaspoon nutmeg – Adds depth and enhances the peach flavor.
- 1 teaspoon vanilla extract – A classic aromatic touch.
For the cobbler topping:
- 1 cup all-purpose flour – Forms the base of the fluffy topping.
- ½ cup plant-based milk (almond, oat, soy, etc.) – Moisture and binding.
- ¼ cup organic cane sugar or coconut sugar – For sweetness.
- ¼ cup vegan butter or coconut oil (melted) – Adds richness and a golden finish.
- 1 ½ teaspoons baking powder – Ensures the topping rises and stays light.
- ¼ teaspoon salt – Enhances all the other flavors.
- ½ teaspoon cinnamon (optional) – Adds a little warmth to the topping.
Optional Topping Before Baking:
- Coconut sugar + cinnamon – A quick sprinkle adds crunch and color.
Step-by-Step Process
1. Preheat the Oven
I preheat the oven to 350°F (175°C) and lightly grease six 8-ounce mason jars (wide-mouth works best) with a bit of coconut oil or vegan butter. I place them on a rimmed baking sheet lined with parchment — this helps transfer them to and from the oven safely and catches any juicy overflow.
2. Prepare the Peach Filling
In a large mixing bowl, I stir together:
- Chopped peaches
- Maple syrup
- Lemon juice
- Cornstarch
- Cinnamon
- Nutmeg
- Vanilla extract
The cornstarch helps thicken the filling while it bakes, creating that syrupy texture I love in a cobbler. I stir until everything is evenly coated and slightly glossy. I divide the filling evenly among the greased mason jars — filling each about halfway.
3. Mix the Cobbler Topping
In a separate bowl, I whisk together:
- Flour
- Sugar
- Baking powder
- Salt
- Cinnamon (optional)
Then I stir in:
- Plant-based milk
- Melted vegan butter or coconut oil
I mix until just combined. The batter should be soft and spoonable, similar to pancake batter — not too runny, not too thick.
4. Assemble the Mini Cobblers
Using a spoon or cookie scoop, I drop equal portions of batter on top of the peach filling in each jar. I aim to leave a little space around the edges so the topping can spread and rise while baking. If I want a beautiful golden crust, I sprinkle each one with a little coconut sugar and cinnamon just before placing them in the oven.
5. Bake
I carefully place the baking sheet with the jars into the oven and bake for 30–35 minutes, or until the tops are puffed and golden, and the peach filling is bubbling around the sides. To check for doneness, I gently tap the top with a spoon — it should feel firm and lightly crisp. If needed, I bake an additional 3–5 minutes. Let them cool for 10–15 minutes before handling.
6. Serve or Store
These cobblers can be served warm straight from the jar — just add a scoop of vegan ice cream, coconut cream, or even a drizzle of maple syrup. If I’m making them ahead, I let them cool completely, then screw on the jar lids and refrigerate for up to 5 days, or freeze for up to 1 month. To reheat, I remove the lid and bake or microwave until warm.
Why This Recipe Is Loved
This recipe is a standout because it’s:
- Portioned, portable, and freezer-friendly
- Just as comforting and indulgent as full-size cobbler
- Kid-friendly and great for parties or meal prep
- 100% vegan, egg-free, and dairy-free, using whole ingredients
Plus, people absolutely love desserts served in jars — they’re photo-ready and effortlessly elegant.
Pro Tips for Success
- Use wide-mouth jars for easy filling, baking, and eating.
- Don’t overfill the jars — leave room for the biscuit topping to rise and fruit to bubble.
- Let them rest before sealing — to avoid trapping moisture which can soften the topping.
- Use frozen peaches if fresh ones are out of season — just thaw and drain first.
Serving Suggestions
Serve these mini cobblers:
- Warm with vegan vanilla bean ice cream or whipped coconut cream
- Garnished with fresh peach slices or a mint sprig
- Alongside iced herbal tea, cold brew, or sparkling peach water
They’re also perfect as picnic desserts, party favors, or gifts in a jar — just wrap with twine and add a label.
Whether you love your cobbler crisp and golden or soft and spoonable, these vegan peach cobblers prove you don’t need butter or cream to bake something amazing. Each recipe is simple to make, full of summer flavor, and designed for real life — easy enough for weeknights, beautiful enough for guests. So grab those ripe peaches while they last and get baking. Because once you try one of these plant-based cobblers, you’ll never go back to the original.
