Dairy-Free Vegan Peach Cobbler

Peach Cobbler A La Mode
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Ratings (14)
  • Total: 70 mins
  • Prep: 15 mins
  • Cook: 55 mins
  • Yield: 1 9-in Cobbler (8 Servings)
Nutritional Guidelines (per serving)
224 Calories
7g Fat
41g Carbs
2g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Georgia Peach Council founded National Peach Cobbler Day on April 13 in the 1950's. But peaches don't reach their peak season until July in the United States. Depending on the location, some peach orchards may have harvest calendars that extend from May through September each year. This recipe calls for fresh peaches, not the canned variety. Vegan peach cobbler is perfect for summertime, but this dairy-free cobbler is a comfort-food favorite all year long. You can use this recipe for other cobbler-friendly fruit such as blackberries or cherries

Ingredient Substitutions and Cooking Tips

Be sure you've got ripe peaches by checking for a yellow ground color and a vibrant blush around the top of the peach. The peach should be firm to the touch, but give a little to the touch of a finger. It should also give off a sweet aroma. To ensure they picked ripe, buy peaches at a local farmers market or pick them yourself.


  • For the Peach Filling:
  • 5 cups peaches (peeled and chopped)
  • 3/4 cups sugar
  • 1/4 cup water
  • Optional: 1 pinch cinnamon
  • For the Cobbler Crust:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tablespoons baking powder
  • 3 tablespoons ​sugar (plus more for sprinkling)
  • 1 pinch salt
  • 6 tablespoons soy margarine (cold)

Steps to Make It

  1. Preheat the oven to 350 F. Lightly grease a deep 9" pie plate with dairy-free soy margarine or oil.

  2. In a saucepan over medium heat, combine the peaches, sugar, water, and cinnamon, stirring to dissolve the sugar. Bring the mixture to a boil, turn down the heat and let simmer for about 8-10 minutes. Remove from heat and pour into the prepared pie plate.​

  3. In a food processor, combine the flour, baking powder, sugar, and salt, pulsing several times to mix well. Add the soy margarine and process until the mixture resembles a coarse meal. With the machine running, add the dairy-free almond milk (or soy milk) in a steady stream until the dough forms into a ball and holds together.

  4. Using your fingers, pull and flatten pieces of dough between your fingers and gently lay these on top of the filling, overlapping and covering as much of the filling’s surface as possible. (The mixture will expand, so it is okay if not all of the topping is covered.) Once all of the dough has been used, sprinkle the topping with sugar. Bake until puffed up and golden brown, about 35-45 minutes. Serve warm, at room temperature or cold.