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Sweet summer peaches play a starring role in this homey, old-fashioned, vegan peach cobbler that tastes best when served warm. To make the oat flour for the topping, pulse rolled oats in a food processor until they’re ground to a powder-like consistency. No fresh peaches on hand? No problem: Simply substitute thawed frozen peaches. Vegan peach cobbler is year-round dessert winner.

By Darshana Thacker Wendel,

Ingredients

Filling
  • 4 teaspoons pure maple syrup
  • 2 teaspoons cornstarch or arrowroot powder
  • 1½ teaspoons lemon juice
  • Sea salt to taste
  • 2 cups sliced peaches
Biscuit Topping
  • ¼ cup unsweetened applesauce
  • 1 tablespoon pure maple syrup
  • 2 teaspoons almond butter
  • ¼ teaspoon apple cider vinegar
  • ¼ teaspoon vanilla
  • ⅓ cup oat flour
  • ¾ teaspoon baking powder
  • Sea salt to taste

Instructions

  1. Preheat oven to 425°F.
  2. To make filling, in a medium bowl combine maple syrup, cornstarch, lemon juice, and sea salt to taste. Gently stir in peaches. Transfer mixture to a 9x5-inch baking dish. Cover with foil and bake 20 minutes.
  3. To make biscuit topping, in a small bowl combine applesauce, maple syrup, almond butter, apple cider vinegar, and vanilla. In another small bowl stir together oat flour, baking powder, and a dash of sea salt. Stir applesauce mixture into flour mixture just until combined. Do not overmix.
  4. Reduce oven temperature to 350°F. Drop dough by spoonfuls onto peaches. Continue baking, uncovered, 20 to 30 minutes more or until topping starts to brown and a toothpick comes out clean. Cool slightly on a wire rack. Serve warm.
(5)
10 Comments

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(4.8 from 5 votes)
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Danielle3 months ago
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Can this be made a day ahead of time? Should I fully cook the cobbler and then reheat? If so, for how long at what temp?

Hedy Durante4 months ago
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Sounds easy as well as delicious!

Danielle Lecronier8 months ago
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I made this with rhubarb and strawberries. I also used sunflower seed butter. It was delicious. Made enough for 2 people. The biscuits are good, just an adjustment for me without butter. The texture is more like a soft biscuit. It cooked perfectly and had a very good flavor. I would definitely recommend this. It also wasn’t super sweet.

Laurie Holden3 months ago
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Could I use this recipe for apple cobbler…just adding some spuces?

Monica1 year ago
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Delicious! I quadrupled the recipe for a crowd and needed to use a 10 x 13 casserole dish and 9×5 pan.

Summer1 year ago
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Made this for the family and they loved it! Peach flavor is the star!

Sharon2 years ago
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If I want to make this for a larger group, say 8, in a 9×13 pan, would I just multiply everything by 4?

Heather2 years ago
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Making this for the second time! It’s fantastic recipe!!

shingo2 years ago
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I never tire of this recipe. Absolutely delicious! I’ve also used jarred(no sugar added) pears and they came out also wonderful. Love this recipe and tastes like it’s full of butter and sugar but it’s not. I do add some cinnamon and pumpkin spice to the filling.

Thank you for this amazing recipe!

Chickavegana2 years ago
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Is there such a thing as jarred pears with no added sugar?

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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