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This vegan peach cobbler recipe is easy to make, full of juicy peaches, gluten-free, and made with no butter! The peaches are nicely caramelised with coconut sugar, and the crumble layer has a lovely crispy and crunchy exterior with a slight chewy bite to it. It’s a perfect dessert to bake over summer and early autumn.
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Just because the end of summer is nearing, doesn’t mean we can’t enjoy a delightful dessert full of juicy peaches. Let me introduce you to one of my summer / early autumn favourite desserts – easy homemade peach cobbler! Peaches are in season from May to September, so even if your summer holiday is over, you can still enjoy baking with peaches until early autumn!
This peach cobbler recipe is vegan, gluten-free and made with no butter. It’s sweetened with coconut sugar so it’s slightly healthier than regular refined white sugar. If you have a bunch of fresh peaches on hand, you can whip up this recipe in less than 1 hour! It’s super easy to make yet so delicious. Easy homemade recipes are my favourite thing!
This recipe is:
- refined sugar-free
Main ingredients and substitutions
Peaches: Peaches are the main ingredient for this recipe because yes, peach cobbler! You can also use other fruits in place of peaches to make a fruit cobbler. You can use plums, nectarines, apples, pumpkins, sweet potatoes, strawberries, blackberries, blueberries, etc.
Rice flour: I used 2 flours and one of them is rice flour. I like using rice flour when I want a nice crispy texture in cookies and other baked goods like crumbles. You can substitute for plain flour if you prefer!
Almond flour: I used part almond flour to create a nutty flavour in the crumble part. If you are avoiding nuts, you can also use rice flour or plain flour instead.
Coconut oil: To make this recipe with no butter, I used coconut oil. Coconut oil is great in this recipe as it gives a lovely crispy texture. You can use all butter or half butter instead too if you want to add more buttery flavour to it! Make sure you’re using vegan butter such as Earth Balance or Flora.
Coconut sugar: I sweetened both the peaches and crumble with coconut sugar. I like the rich flavour of coconut sugar in this recipe. You can also use regular white sugar, brown sugar etc if you don’t have coconut sugar.
Cornflour: Starchy flour like corn flour is important in making cobbler as it helps thicken the peach layer. Other starchy flours you can use in place of cornflour are tapioca flour or arrowroot flour.
Recommended equipment for this recipe
Large baking dish: I used a large glass baking dish(a 24cm wide and 5cm deep square dish) to make this recipe. I recommend you make this recipe with a similar-sized dish.
Wooden spoon: I like using a large wooden spoon to mix my dough and butter as I can mix it more gently than a whisk. The dough for this recipe is similar to cookie dough so use a wooden spoon rather than a whisk to mix.
*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.
How to make easy vegan peach cobbler
Step 1: Prepare the peach
As we are using the peaches with the skin on, rinse your peaches thoroughly and pat dry with a clean cloth. Cut the peaches into bite-size pieces using a fruit knife. I cut it into about 5cm pieces and I think it’s the best size because they are cooked and caramelised perfectly in the oven without losing shape or becoming too soft and overcooked. Place them in a large baking dish and sprinkle the cornflour, coconut sugar and cinnamon sugar. Stir with a wooden spoon until the peaches are well coated. Set aside.
Step 2: Mix the dough
In a large bowl, whisk together the rice flour, almond flour, coconut sugar, baking powder, baking soda, and salt until there is no lump in the mixture. Add the coconut oil and soy milk and mix with a large wooden spoon until it makes a dough. Because this recipe doesn’t use flour that contains gluten, you don’t have to be as careful as when using plain flour.
Step 3: Assemble and bake
Top the peaches with the crumble dough. You don’t need to smooth the top completely flat, just randomly place the dough evenly like in the picture above. Bake for 30 to 35 mins in a preheated oven for 180℃ until the top is rich amber and peaches are thick, bubbling and caramelised nicely. Take it out and let it cool when baked. Serve with some ice cream, melted biscoff butter, and pecans. You can use any other toppings you like too!
Tips and tricks
Use fresh and ripe peaches
Use fresh peaches in season for the best result! They are perfect and sweet between May and September. If your peaches are still young and very firm, let them ripe until they are soft and sweet. Use your peaches before they become overripe, otherwise, the peach layer will become too runny and won’t set properly.
Cut the peaches into 5cm chunks or slices
You can either cut or slice the peaches into 5cm chunks or slices. I like this size because they can cook thoroughly without losing their shape and becoming too soft and mushy. If you prefer the peach layer to have a firmer texture and more bite to it, you can cut them slightly thicker. If you prefer softer peaches that are almost like a jam texture, you can cut or slice them into smaller pieces or precook the peaches in a saucepan for 7~10 mins before transferring them to a baking dish.
Don’t smooth the top, it’s ok!
When layering the crumble dough on top of the peach layer, don’t stress to make a perfectly smooth top. Dollop the dough randomly but evenly throughout. This creates that unique look of cobbler deserts! It’s said that the word “cobbler” came from the cobbled pavement, did you know? So random dollops are key to the signature look!
Look out for the bubbling and change of colour
Because the crumble layer of this recipe is relatively thin, the good old toothpick test won’t quite work for this recipe. It’s most likely cooked after 30 mins of baking, but to know if it’s done for sure, see if the peach layer looks thick and bubbling, and the crumble layer has turned into a rich amber colour. The crumble dough is already quite dark because of the colour of coconut sugar, so it will become a darker, rich amber colour when it’s baked. Look out for these signs to know when your cobbler is baked.
How to store this peach cobbler
Peach cobbler is best eaten fresh so I recommend you make it on the day you are serving. Storing peach cobbler is a little tricky because the peach layer is very moist and the crumble layer is a lot drier. Because of this the longer you store it the softer and mushier the top layer will become. So I would say it’s best to eat within 1~2 days. However, I had mine the next day and it was still super delicious! If eating the next day, put it in an airtight container and store it in the fridge so it’s fresh.
You can also freeze it to store it longer. To freeze, let the peach cobbler cool down completely to room temperature, transfer each serving size into a freezer friendly airtight container and store in the freezer for up to 2~3 months. To serve, microwave until it’s warm.
Q and A
Can I make this recipe oil-free?
I haven’t tried making this recipe oil-free so I cannot say for certain. I would use smooth nut butter in place of coconut oil to make it oil-free but you would likely need more nut butter to make the right consistency as nut butter is a lot thicker than coconut oil. Let me know how it goes if you make this recipe oil-free!
Can I use canned or frozen peaches?
Yes you can! I like to use fresh peaches because it gives the best texture but you can also use canned or frozen peaches if you can’t find fresh ones in your supermarket. If using canned or fresh peaches, make sure to thaw and drain very well before mixing with other ingredients. If you skip it, the peach layer will become very runny and may not caramelise and set well under the crust layer.
My peach cobbler is too gooey/runny?
If your peach cobbler is too gooey or runny, it can be that you either used canned/frozen peaches and didn’t drain well, or your peaches were overripe and had a lot more moisture in them, or you didn’t pat dry the peaches well after rinsing them. Try to use fresh peaches that are ripe but still firm and take the moisture out as much as possible before mixing with other ingredients.
Can I precook the peaches?
You can precook the peaches if you want them to be softer and have more of a jam-like texture. I didn’t precook them because I like having a slightly firm and juicy bite of peaches. And I can also toss the peaches and other ingredients straight in a baking dish, so to minimise dishes to wash afterwards! If precooking your peaches, mix all the ingredients first then wither cook in a saucepan or bake in the oven for 7~10 mins, then top with the crumble dough and bake as instructed in the recipe.
Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!
You will LOVE this vegan peach cobbler because it is:
- full of juicy peaches
- easy to make
- no butter
- super delicious
- great to bake for home parties
Want more recipes like this?
Try my other delicious recipes you might enjoy!
- Apple crumble
- Strawberry crumble
- Pecan pie bars
- Lemon blueberry loaf
- Chocolate chip pumpkin bread
- Apple Crumble Cake
Please leave a comment and rate this recipe in the comment section below if you like this recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!
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Useful kitchen tools for this recipe
Use a large wooden spoon like these ones to mix the dough! I also like using them to mix cake and muffin batters too.