For an extra layer of flavor, try adding a pinch of ground nutmeg or cardamom to the peach mixture. If you don't have fresh peaches, you can use frozen peaches. Be sure to thaw them completely and drain any excess liquid before using. The biscuit topping can be made ahead of time and stored in the refrigerator for up to 24 hours. Just be sure to bring it to room temperature before using. To prevent the biscuit topping from browning too quickly, you can tent the cobbler with aluminum foil during the last 15 minutes of baking. Feel free to experiment with different types of fruit in this cobbler. Berries, apples, or pears would all be delicious.
Vegan Southern Peach Cobbler
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS12
Imagine sinking your spoon into a warm, bubbly peach cobbler, where juicy, ripe peaches mingle with a tender, golden-brown sweet biscuit crust. This vegan rendition of a Southern classic delivers all the comforting flavors you crave, without any dairy or eggs. Prepare to be transported to a sun-drenched orchard with every delicious bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate48 g
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Fiber1 g
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Protein3 g
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Saturated Fat3 g
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Sodium326 mg
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Sugar23 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 375°F (190°C). Generously coat a 9-inch square baking pan with cooking spray. (5 minutes)
02
StepIn a small bowl, whisk together the almond milk and apple cider vinegar. Let this mixture sit for 5 minutes to allow it to curdle slightly, creating a vegan 'buttermilk'. (5 minutes)
03
StepIn a large bowl, using an electric mixer, beat the softened vegan butter and 2 tablespoons of granulated sugar until light and creamy. (3 minutes)
04
StepIn a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, using a fork or pastry blender to cut in the butter until the mixture resembles coarse crumbs. (5 minutes)
05
StepPour in the almond milk mixture and vanilla extract. Stir until just combined. Be careful not to overmix. The dough should be slightly shaggy. (2 minutes)
06
StepIn another large bowl, combine the sliced peaches, brown sugar, 1/4 cup granulated sugar, cornstarch, and cinnamon. Toss gently until the peaches are evenly coated. (5 minutes)
07
StepTransfer the peach mixture to the prepared baking pan, spreading it in an even layer. Drop spoonfuls of the biscuit dough over the peaches, leaving some spaces in between. (5 minutes)
08
StepBake in the preheated oven for 40-45 minutes, or until the biscuit topping is golden brown and the peach filling is bubbly. A toothpick inserted into the center of a biscuit should come out clean. (45 minutes)
09
StepLet the cobbler cool slightly before serving. Serve warm, on its own, or with a scoop of your favorite vegan vanilla ice cream or a dollop of coconut whipped cream.
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Marcella Kerluke
Jun 27, 2025This recipe is a keeper! Thank you for sharing!
Hattie Reichertgoyette
Jun 25, 2025I've made this cobbler several times now, and it's always a hit! It's so easy to make and tastes amazing.
Aimee Gleason
Jun 24, 2025So easy to make and tastes incredible, perfect for a simple dessert
Garrick Oconner
Jun 23, 2025The vegan biscuit crust is surprisingly good! I was skeptical at first, but it's just as good as a traditional cobbler crust.
Keshaun Hoeger
Jun 21, 2025I added a bit of almond extract to the biscuit dough, and it added a lovely flavor.
Rex Miller
Jun 21, 2025This recipe is fantastic! The biscuit topping is perfectly sweet and tender, and the peaches are so flavorful.
Cheyenne Okeefe
Jun 21, 2025I used canned peaches as fresh ones weren't in season and it still turned out really good!
Tavares Stoltenberg
Jun 6, 2025My family loved this cobbler! Even my non-vegan relatives raved about it.