Dairy Free Peach Cobbler
This dairy free peach cobbler is a must-make for summer! With juicy peaches, a hint of warm cinnamon and an incredible biscuit-y, cookie dough-esq topping, it’s the ultimate warm weather treat. Egg free and vegan with a gluten free option.
If you’re looking for the best flavors of summer in one seriously delicious dish, then you need to try this dreamy dairy free peach cobbler.
- We have juicy, jammy, fresh peaches that are sweet but overly so.
- An incredible biscuit-y, crumbly, cookie dough-esq topping that bakes up soft yet a touch crisp.
- There’s a hint of warm cinnamon + rich vanilla flavor.
- And a puddle of slightly melted dairy free ice cream to really bring it all home.
Did I mention that it couldn’t be easier to make? And that I’ve also included an option for using frozen peaches when fresh ones aren’t in season?
Yep, cobbler is the perfect dessert all year long.
Tips & Tricks
- I like to use yellow peaches in this recipe as they’re slightly less sweet than white peaches and have just a hint of tang. I find this balances really well with the sweetness of the cobbler topping.
- Now, you want your peaches to be soft with a touch of firmness (i.e. not so ripe that they have bruises or mushy spots). This will result in the best texture once baked.
- I never peel my peaches when making cobbler but you certainly could if desired. Just keep in mind this will add time to the recipe.
- And finally, when measuring out your flour for the topping, fluff it in the bag then scoop into your measuring cup with a spoon and level off. If you dunk the cup directly into the bag, you’ll likely use too much.
- Fresh summer peaches are really magical in this cobbler. With that said, I tested it with frozen peaches and it’s pretty darn delicious that way as well (and this is a great option if fresh peaches aren’t in season). Instructions for using frozen peaches are included in the notes section of the recipe card.
- I do not recommend using canned peaches in this recipe – they won’t behave in the same way.
- Want to shake things up? You can substitute 1 cup of the sliced peaches for blueberries. I tested the cobbler once this way by accident and it’s a fantastic combination. If your blueberries are frozen, do not thaw them first.
- I think coconut oil will work instead of the dairy free butter in the cobbler topping, although I haven’t tried this myself. If you go this route, be sure to melt the oil first and then measure out the correct amount.
How To Store
Cobbler is best enjoyed freshly made and served all warm and delicious from the oven. However, if you have leftovers, you can store as follows:
Fridge: Let the cobbler cool to room temperature then wrap the pan tightly in foil or transfer to an airtight container. It will keep in the fridge for about 4 to 5 days.
When ready to enjoy, reheat the cobbler briefly in the oven (preferred method) or microwave.
Additional Dairy Free Dessert Recipes:
- Gluten Free Dairy Free Apple Crisp
- Blueberry Breakfast Crisp
- Vegan Blueberry Cobbler
- Vegan Apple Cobbler
- Dairy Free No Bake Cheesecake
- Dairy Free Blueberry Cake
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the filling:
- 5 cups sliced ripe fresh peaches*
- 2 tablespoons pure cane sugar (or granulated sugar)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- pinch of fine sea salt
For the topping:
- 1 cup all-purpose flour**
- ½ cup pure cane sugar (or granulated sugar)
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup dairy free butter, melted and cooled slightly***
- 1 ½ teaspoons vanilla extract
- dairy free vanilla ice cream
- dairy free whipped topping
- Preheat the oven to 375ºF. Grease a 9x9 inch baking dish lightly with nonstick spray and set aside.
For the filling:
- In a large bowl, toss together the peach slices, sugar, vanilla, cinnamon and salt until well combined. Spread the mixture in an even layer in the prepared baking dish.
- Bake for 10 minutes then remove from the oven.
For the topping:
- While the peaches are baking, whisk together the flour, sugar, baking powder, cinnamon and salt in a medium bowl. Pour in the melted dairy free butter and vanilla extract and stir until a sort of cookie dough forms.
- Use your fingers to drop clumps of the mixture evenly over the partially baked peaches.
- Return the pan to the oven and bake for another 30 to 35 minutes, until the topping is lightly browned and the peaches are bubbling / juicy.
- Let stand for about 20 minutes, then serve topped with your favorite dairy free ice cream or dairy free whipped topping.
*About 4 ½ to 5 large peaches will give you this amount. When in doubt on the size, buy extra so you don’t run out.
You can substitute frozen sliced peaches for the fresh. Thaw the peaches in the fridge, then drain before using in the recipe.
**To keep this gluten free - use a 1 to 1 gluten free all-purpose flour. I tested the cobbler once with King Arthur’s Gluten Free Measure for Measure Flour and it worked great (not sponsored, just what I used).
***To keep this nut free and / or soy free - be sure to use an appropriate dairy free butter.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 261Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 219mgCarbohydrates: 37gFiber: 2gSugar: 24gProtein: 3g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.