Go Back

Peach Cobbler

A delicious vegan peach cobbler full of fresh summer peaches and a hit of cinnamon.
Servings: 8


Peach Filling

  • 6-7 medium Fresh Ripe Peaches
  • 50 g (¼ cup) Sugar, double if serving w/o ice cream
  • 1 tsp Cinnamon
  • 1 tbsp Cornstarch

Cobbler Batter

  • ½ cup Plant-Based Milk, I use unsweetened almond
  • 1 tsp Vinegar
  • 120 g (1 cup) Whole Wheat Pastry Flour
  • 60 g (½ cup) All-Purpose Flour
  • 50 g Sugar
  • 2 tsp Baking Powder
  • ¼ tsp Baking Soda
  • ¼ tsp Salt
  • ½ tsp Cinnamon
  • ¼ cup Very Soft Butter, I use Miyoko's
  • ½ cup Plant-Based Cream, I use Ripple Half & Half
  • ½ tsp Vanilla
  • 2 tbsp Raw or Sanding Sugar


  • Preheat oven to 375F. Slice peaches into 16 slices for each peach and place slices in a mixing bowl. Add sugar, cinnamon and cornstarch. Stir well and set aside.
  • In a small bowl or measuring cup, whisk together milk and vinegar and set aside. *To make a thicker and more "spoonlike" batter, only use ¼ cup milk instead of the full amount.
  • In a mixing bowl,, combine all dry ingredients (flour, sugar, baking powder, baking soda, salt and cinnamon) and whisk well.
  • Make a well in the center of the dry ingredients to pour the liquids into. In the well, add the milk and vinegar and the butter, cream and vanilla. Stir well and whisk if needed to remove any clumps.
  • Place your peach slices into an 8x10 baking pan or a 8" cast iron skillet. Spoon the batter on top of the peaches, then sprinkle the batter with the sanding sugar.
  • Bake for 30-35 minute or until the crust is golden brown and the peach mixture is bubbling. Let cool just enough to eat and serve with vanilla or caramel ice cream.