Juicy, sweet, and syrupy peaches topped with tender and buttery scones. This is, in my opinion, The Best Vegan Peach Cobbler recipe out there.
This Vegan Peach Cobbler is mouthwateringly delicious and super simple to make! It consists of a simple peach filling and buttery scone topping.
I can not get over how delicious this peach cobbler is. My husband and I were in heaven last night eating it with a big scoop of vanilla ice cream.
Not only is this recipe out-of-this-world delicious, it’s super simple and easy to make! The sliced peaches are just tossed with brown sugar, cinnamon, freshly grated nutmeg, corn starch, and vanilla extract. For the scones, all the ingredients come together in one bowl then the batter is scooped over the peaches and ready to bake!
I HIGHLY recommend enjoying this Vegan Peach Cobbler with a hefty scoop of vanilla ice cream.
How to make this Vegan Peach Cobbler:
- Preheat the oven to 350°F. Grease an 8″ square baking dish with butter or nonstick cooking spray.
- In a large mixing bowl, add sliced peaches, brown sugar, corn starch, vanilla extract, cinnamon, and freshly grated nutmeg. Toss well to combine. Pour into the prepared baking dish, spreading it out into an even layer. Set aside.
- In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold cubed butter. Cut the butter into the flour using the tips of your fingertips until the butter pieces are about pea-sized. Drizzle over the cold milk, vanilla extract, and lemon juice. Use a wooden spoon or rubber spatula to combine until a thick batter forms (similar texture to a thick pancake batter).
- Use a cookie scoop or spoon to add scone batter over the peach filling. See how I portioned my scone batter in photos above. Sprinkle over turbinado sugar. Bake for 40-45 minutes until scones are golden brown and peaches are bubbling.
- Allow cobbler to cool for 15 minutes before serving. This helps the peach juices to set. If you’re impatient like me, you can enjoy it right away!
Why you’ll love this Vegan Peach Cobbler:
Juicy & syrup + tender & buttery. This recipe creates juicy, syrupy, and sweet peaches with with buttery, flaky, and tender scones.
Simple and easy. Cobbler is a great beginner baker-friendly recipe and easy alternative to a pie! It requires no crust or complicated assembling, just one bowl, one pan, and 15 minutes of prep time.
Seasonal. Peaches are currently in their prime season, which means perfectly juicy and ripe peaches! AKA an even more delicious peach cobbler.
Ingredient breakdown:
Peach filling
Peaches – ripe peaches work best in this recipe!
Brown sugar – brown sugar adds a delicious caramely sweet flavor and blends beautifully with the peaches. Highly recommend brown over white granulated sugar.
Freshly grated nutmeg – freshly grated nutmeg brings this recipe up a notch. I recommend using fresh nutmeg over pre-ground. If you can’t find fresh nutmeg, you can substitute ground!
Corn starch – when baked, this will aid in thickening the juices and creating a delicious syrupy peach filling.
Scones
Cold vegan butter – pinching in cold vegan butter into the flour will create a more tender and soft scone.
Non-dairy milk + lemon juice – the combination of milk and an acid creates a vegan “buttermilk” which aids in rise and fluff in the final baked good.
Turbinado sugar – I love sprinkling raw sugar over the scones before baking. Adds an extra crunch and sweetness.
If you’re looking for more yummy dessert recipes with fruit, you’ll also love this Vegan Strawberry Cobbler, Vegan Triple Berry Cobbler, and these Berry Oat Shortbread Bars.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
This Vegan Peach Cobbler is mouthwateringly delicious and super simple to make! It consists of a simple peach filling and scone topping.
- 5 peaches, peeled, cored, and sliced
- ½ cup packed brown sugar
- 1 ½ tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp freshly grated nutmeg
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup cold vegan butter, cubed
- ¼ cup cold unsweetened, non-dairy milk
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Turbinado or raw sugar, for topping
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Preheat the oven to 350°F. Grease an 8" square baking dish with butter or nonstick cooking spray.
-
In a large mixing bowl, add sliced peaches, brown sugar, corn starch, vanilla extract, cinnamon, and freshly grated nutmeg. Toss well to combine. Pour into the prepared baking dish, spreading it out into an even layer. Set aside.
-
In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold cubed butter. Cut the butter into the flour using the tips of your fingertips until the butter pieces are about pea-sized. Drizzle over the cold milk, vanilla extract, and lemon juice. Use a wooden spoon or rubber spatula to combine until a thick batter forms (similar texture to a thick pancake batter).
-
Use a cookie scoop or spoon to add scone batter over the peach filling. See how I portioned my scone batter in photos above. Sprinkle over turbinado sugar. Bake for 40-45 minutes until scones are golden brown and peaches are bubbling.
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Allow cobbler to cool for 15 minutes before serving. This helps the peach juices to set. If you're impatient like me, you can enjoy it right away!
