This Gluten Free Vegan Peach Cobbler is so easy and delicious! The natural sugars in the fresh peaches in this juicy peach filling combined with this gluten free shortbread crust is seriously to die for. This recipe comes together so fast and is thrown right into the oven. Out comes this delectable dessert!
I love a warm, fruity dessert topped with some coconut whipped cream – your family will too! This recipe was inspired by Georgia Peach truck. Every Summer I order 50 pounds of peaches from them. The peaches are beyond sweet and oh my gosh they are so good. I always make a batch of this Peach Cobbler as soon as my order arrives. When I make this I also love to make my Peach Freeze Pops, Peach Basil Mocktails, and my go to Banana Peach Smoothie. One of my other favorite vegan recipes on my blog is my Vegan Milkshake.
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Why You Will Love This Vegan Peach Cobbler Recipe
- This recipes little time, it is easy to make, and requires simple ingredients.It truly makes for the best summer dessert.
- You can serve this with dairy free ice cream, coconut cool whip, or topped with some cinnamon.
- Unlike traditional peach cobbler, this recipe is not loaded with white sugar or brown sugar.
- This recipe is can accommodate a lot of food allergies. It is naturally gluten free, dairy free, soy free, nut free, paleo, flourless, refined sugar fee, and autoimmune protocol (AIP) friendly too!
- This recipe was inspired by my Gluten Free Apple Crisp and Gluten Free Blackberry Crisp. It is my favorite fall dessert recipe and I wanted one I loved just as much for Summer. If you would like to get this and other tasty treats delivered right to your front door, check out my Pittsburgh-based paleo meal prep menu. A new menu is live every Wednesday.
Ingredients
- Sliced peaches– These make a great, fruity dessert! The other ingredients in the peach filling make these extra sweet and delicious. When picking peaches, make sure you pick ripe peaches. Pick one that is slightly soft and has some golden-hues to it, this means you are getting juicy peaches! You can also use frozen peaches here, but be sure to allow them to fully defrost prior to baking so they aren’t holding on to extra moisture. If you have an abundance of peaches, I suggest checking out my Strawberry Banana Peach Smoothie on my blog, you can use any extra peaches for smoothies! If you are using canned or frozen peaches, I suggest making sure to drain any extra liquid to ensure the crisp is not soggy.
- Coconut Sugar– A great natural, plant-based sweetener. Coconut sugar is great for baking.
- Arrowroot– A thickening agent. This helps the peach filling become thick, as well as holds the ingredients together for the cobbler topping.
- Lemon juice & cinnamon– Brightens the flavors of the peach filling.
- Cassava flour– The base of the cobbler topping. I highly recommend Otto’s Cassava Flour. It is the only kind I use; it’s the best I’ve found. Cassava flour creates a nice, crispy topping. Bob’s red mill cassava flour also works too.
- Baking powder, coconut oil, coconut milk, vanilla extract- This will create the best cobbler topping when combined with the cassava flour. It’s sweet, crumbly, and crispy – all the best qualities of a cobbler.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can make this dessert with different fruits such as apples, blueberries, or even strawberries. It would be similar to my Healthy Apple and Blueberry Crumble Recipe!
- There are so many options to serve alongside this dessert including dairy free ice cream, coconut cool whip, or a sprinkle of cinnamon.
- You can use vegan butter instead of coconut oil if desired.
- You can substitute frozen peaches instead of fresh ones as long as you fully defrost them ahead of time.
- Scoop of vegan ice cream-this is totally optional and can be a fun thing to serve it with!
- Dairy free milk-You can use any other dairy free milk if you would like. Soy milk, almond milk, and oat milk work well too.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Recipe FAQs
When picking fresh peaches, you want them to be semi-soft. Too hard means that they are not ready. There should also be some golden-hues to the peach. Peaches that have white hues are not ready. Peach season runs from June-August. This is when you will find the best peaches!
Yes! If you choose to use frozen peaches, be sure that they are fully defrosted prior to using so that they don’t hold onto extra moisture.
If you are using a baking dish larger than 8×8, keep in mind that it may change the baking time.
While you can use canned, I prefer fresh! Canned peaches often times are loaded with sugar and other processed ingredients. My biggest suggestion is to just be mindful if you do chose canned, be sure to read the ingredients!
Crispy recipes (like my blueberry apple crisp) have oats in them. Cobblers on the other hand are made from flour.
Expert Tips
- Tip #1: To prevent the cobbler from browning too much, you can loosely cover it with foil after about 20 minutes.
- Tip #2: I love serving this warm topped with vegan cool whip.
- Tip #3: Be sure to choose peaches that are semi-soft with golden-hues so that the finished product is flavorful.
Storage Instructions
- Store leftovers in an airtight container for up to 5 days.
- To reheat in the air fryer, cook at 350 degrees F for 3-5 minutes.
- To reheat in the oven, cook at 350 degrees F for 10 minutes.
Other Vegan Desserts You Will Love
Want a free guide of my go to healthy alternatives?
Vegan Peach Cobbler
Equipment
- 8×8 baking dish
Ingredients
Peach Filling
- 2 pounds peaches peeled & sliced
- ½ cup coconut sugar
- 2 tbsp arrowroot
- 1 tbsp lemon juice
- 1 tsp cinnamon
Cobbler Topping
- 1 ½ cups cassava flour Otto's brand
- ½ cup arrowroot
- ⅓ cup coconut milk
- ¼ cup coconut sugar
- 1 ½ tsp baking powder
- ¼ tsp sea salt
- ¼ cup coconut oil
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 375 degrees F. Grease an 8×8 baking dish with coconut oil.
- Make the peach filling. In a medium-sized saucepan, combine the peaches, coconut sugar, arrowroot, lemon juice, and cinnamon. Cook over medium heat for 5-7 minutes. Then, transfer to the greased baking dish.
- Make the cobbler topping. Combine almond flour, arrowroot, baking powder, coconut sugar, and a pinch of sea salt.
- Add the solid chunks of coconut oil to the flour mixture until it becomes crumbly. Then, stir in the coconut milk and vanilla extract until a dough forms.
- Scoop up the dough in small handfuls, flatten with your hands, and lay it all over the peach filling.
- Bake for 30-40 minutes, or until the top is golden brown. Allow to cool for at least 10 minutes prior to serving.
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