Fresh Vegan Peach Cobbler
This Healthy Vegan Peach Cobbler is filled with sweet, juicy peaches and topped with a delicious whole-grain batter made with whole wheat and oat flour. Naturally sweetened with maple syrup, oil-free, and dairy-free, it's a healthier twist on a classic comfort food dessert. Made with fresh or frozen peaches, it's perfect for enjoying year-round!
Servings: 6 servings
Calories: 225kcal
Ingredients
Peach Pie Filling:
- 5 large peaches (5 cups frozen peaches)
- 1 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 cup maple syrup
- 1 teaspoon lemon juice
- 1 cup water
- 1 tablespoon cornstarch
Batter Mixture:
- 1/2 cup whole wheat flour
- 1/2 cup oat flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened almond milk (or other plant milk)
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/2 cup maple syrup
Topping:
- 1 tablespoon brown sugar
- 1 tablespoon rolled oats
Instructions
- Prepare the peach filling. Wash and slice the fresh peaches, then place them in a nonstick, oven-safe skillet or pot. Add the vanilla extract, cinnamon, maple syrup, lemon juice, water, and cornstarch. Stir well to combine.
- Cook the peaches. Cook over medium heat for approximately 25 minutes, stirring occasionally, until the peaches are soft and tender but not mushy. Cooking time will vary depending on their ripeness. Using frozen peaches? There's no need to thaw them first! Add them directly to the skillet and allow a little extra cooking time. Since frozen peaches release more liquid, start with less of the water and add more only if needed.
- Make the batter. While the peaches cook, combine the whole wheat flour, oat flour, baking powder, salt, almond milk, vanilla extract, cinnamon, and maple syrup in a mixing bowl. Stir just until everything is combined and you have a smooth batter. Avoid overmixing.Tip: Need oat flour? It's easy to make your own! I've included simple instructions to make your own using whole oats in the post above.
- Preheat the oven and check the filling. Preheat your oven to 400°F. Once the peaches are tender, the filling should have a thick, syrupy consistency but still be slightly runny. It will continue to thicken as it bakes. If the filling seems too thick, stir in up to ¼ cup of additional water.
- Add the batter. Using a spoon or cookie scoop, drop spoonfuls of batter evenly over the warm peach filling. It's perfectly fine to leave a few small gaps between the dollops for that classic, rustic cobbler appearance.
- Sprinkle on the topping. Evenly sprinkle the brown sugar and oats over the batter for a little extra sweetness and texture.
- Bake the cobbler. Transfer the oven-safe skillet or pot to the oven and bake at 400°F for 10 minutes. Reduce the temperature to 350°F and continue baking for another 5–10 minutes, or until the topping is cooked through and lightly golden. Insert a toothpick into the center of the batter; it should come out clean, without wet batter.
- Cool and serve. Allow the cobbler to cool for about 15–20 minutes so the peach filling can thicken slightly. Serve warm on its own or with a scoop of your favorite dairy-free vanilla ice cream. Enjoy!
Video
Notes
Step-by-step photos, helpful tips, and answers to frequently asked questions are included in the post above! Be sure to check them out for more information before getting started.
- Fresh or frozen peaches: You can use 5 large fresh peaches (approximately 5 cups sliced) or 5 cups of frozen sliced peaches. There's no need to thaw frozen peaches first. They may take a little longer to cook and release more liquid.
- Adjust the water if using frozen peaches: Start with ½ cup of water instead of 1 cup, adding more only if needed. The filling should be thick and syrupy but still slightly runny before baking.
- Make your own oat flour: No need to buy a whole bag! Simply blend old-fashioned rolled oats into a fine flour. Detailed instructions are included in the post above. Measure the oat flour after blending.
- Flour substitutions: All-purpose flour can replace the whole wheat flour in a 1:1 ratio, though the topping will be slightly lighter. I haven't tested a gluten-free version, but a 1:1 gluten-free baking flour and certified gluten-free oat flour may work.
- Don't overmix the batter: Stir just until the ingredients are combined to keep the cobbler topping soft and tender.
- Let it rest: Allow the cobbler to cool for 15–20 minutes before serving. This gives the peach filling time to thicken.
- Serving suggestion: This cobbler is especially delicious served warm with a scoop of dairy-free vanilla ice cream!
- Storage and reheating: Store leftovers covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave or warm the cobbler in a 350°F oven until heated through.
Nutrition
Serving: 1cup | Calories: 225kcal | Carbohydrates: 49g | Protein: 3.2g | Fat: 1.5g | Sodium: 330mg | Fiber: 4.3g | Sugar: 21g