Vegan Peach Cobbler
Jammy summer peaches under a golden, tender biscuit top.
What you'll need
The fruit
- 6 ripe peaches, sliced (or frozen, thawed)
- 3 tablespoons maple syrup
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
The topping
- 1 cup white whole-wheat flour
- 2 tablespoons rolled oats
- 1½ teaspoons baking powder
- 3 tablespoons maple syrup
- 3 tablespoons olive oil or melted vegan butter
- ½ cup plant milk
Let's cook
- 1
Toss the peaches with the maple, cornstarch, and vanilla, then spread them in a baking dish. The cornstarch turns those juices into glossy jam.
- 2
Stir the topping ingredients into a soft, spoonable batter — a few lumps are perfectly fine.
- 3
Dollop the batter over the fruit in rough patches. Don't smooth it; the craggy top is what browns so beautifully.
- 4
Bake at 375°F for 35–40 minutes, until the topping is golden and the fruit bubbles up around the edges.
- 5
Let it cool 10 minutes so it thickens. Wonderful warm with a scoop of vegan vanilla ice cream.
Why this works
Peach cobbler is the taste of a Southern summer, and ripe fruit barely needs any sweetener to shine. A maple-sweetened biscuit top keeps it feeling like a celebration dessert — no butter or eggs required.
If you liked this, try
Oven-Fried Buttermilk Chicken
Shatter-crisp crust, juicy inside — all the crunch, none of the fryer.
Baked Three-Cheese Mac
Bubbly, golden, pull-apart cheesy — the dish everyone fights over.
Low-Country Shrimp Boil
A whole feast dumped on the table — hands-on, loud, and joyful.