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 slightly chewy bite to it. It’s a perfect dessert to bake over summer and early autumn.
For the peach layer
- 4cups (600g, about 4–5 medium peaches) fresh peaches cut into 5cm chunks or slices
- 1/4 cup (35g) coconut sugar
- 1 tbsp cornflour
- 1 tsp cinnamon powder
For the crumble layer
- Preheat the oven to 180°C(350°F).
- In a large baking dish, mix all the ingredients for the peach layer together until the peaches are well coated. Set aside.
- In a large bowl, mix the rice flour, almond flour, coconut sugar, baking powder, baking soda, and salt with a whisk until there is no lump.
- Add the coconut oil and soy milk into the dry mixture and mix well with a large wooden spoon. The mixture is more similar to cookie dough than cake batter.
- Scoop the crumble dough and place it randomly but evenly on top of the peaches in a baking dish. You don’t have to smooth the top flat, don’t worry!
- Bake for 30~35 mins until the top is rich amber and the peaches are thick and bubbling. Because the layer of crumble is so thin, you can’t really do a toothpick test here. But if the top is a rich amber colour, it should be baked.
- Take it out and let it cool slightly. Serve in a bowl, top with some vegan vanilla ice cream, melted biscoff butter, and pecan halves, and enjoy!
Use fresh and ripe peaches for the best result.
If using canned or frozen peaches, make sure to drain well before baking.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: British
- Serving Size: 1
- Calories: 342
- Sugar: 25g
- Sodium: 1mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0g
Keywords: cobbler, peach, dessert