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,



  • 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


  • Preheat oven to 425°F.
  • 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.
  • 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.
  • 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.

Comments (18)

(5 from 6 votes)

Recipe Rating

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Jonathan Holmes

How many calories is this per serving?

Lisa, Forks Over Knives Support

Hi Jonathon, We don't currently have nutritional information for our recipes, though we are working to provide it in coming months. Stay tuned for udpates!


Can you use frozen peaches? If so, should I defrost them first?

Courtney Davison

Hi Danielle, Yes, you should be able to use frozen peaches in this recipe. You'll likely want to thaw them in the refrigerator overnight first so that they're easy to stir together with the other ingredients in Step 2. But otherwise, the instructions should work as written. Please let us know how it goes! Thank you, Courtney Editor, Forks Over Knives


Just delicious. Biscuit is odd looking but sooo delicious. All was too sweet for my tastes, so I'm going to try greatly reducing or without maple syrup.

Becca Kilpatrick

When do you put the biscuit topping on? Thank you.

Megan Edwards

Hi Becca, The third step in the recipe outlines how to use the biscuit dough - you'll drop it in spoonfuls on top of the hot peach mixture and then continue baking. Hope that helps, and let us know how it goes!


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?

Becca Kilpatrick

Thank you. I missed it.

Hedy Durante

Sounds easy as well as delicious!

Danielle Lecronier

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 Holden

Could I use this recipe for apple cobbler...just adding some spuces?


Delicious! I quadrupled the recipe for a crowd and needed to use a 10 x 13 casserole dish and 9x5 pan.


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


If I want to make this for a larger group, say 8, in a 9x13 pan, would I just multiply everything by 4?


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


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!


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

About the Author

Headshot of Darshana Thacker

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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