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Overhead view of peach cobbler in dish with scoops of ice cream
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4.77 from 13 votes

Peach Cobbler

This easy peach cobbler recipe is made with canned peaches, so you don’t need to fuss with slicing and pitting fresh fruit. It’s an old-fashioned peach cobbler made without eggs or dairy, so it’s vegan!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Calories 303kcal

Ingredients

Batter

  • 1 ½ cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • ½ cup white sugar use organic to ensure vegan
  • ½ cup brown sugar
  • ¾ cup soy milk
  • ½ tablespoon vanilla extract

Peaches

  • 2 15 ounce cans peaches reserve liquid from one can, drain the other
  • 2 teaspoons lemon juice optional
  • Sprinkle of sea salt
  • 1/2 teaspoon cinnamon
  • 1/2 tablespoon vanilla extract
  • 1 teaspoon cornstarch + 1 teaspoon vegan milk

Extra ingredients:

  • 6 tablespoons vegan butter to melt for 3 minutes in hot pan
  • Add ½ teaspoon cinnamon over the top

Instructions

  • Preheat oven to 350°F/180°C.
  • In a bowl, sift together the flour, baking powder and sea salt.
  • Add in the white and brown sugar and whisk together. Pour in the milk and vanilla extract while stirring, then stir completely for about 1 minute until fully combined. Set aside.
  • In a separate bowl, add one can of peaches + the liquid, one can of peaches minus the liquid (aka drain away the liquid), the cinnamon, the vanilla, the sea salt and the cornstarch slurry. Stir together until combined.
  • Once your oven is preheated, add the 6 tablespoons of vegan butter to the bottom of your 9x13 pan. Add it to your preheated oven and heat for 2-3 minutes until melted and the pan is hot.
  • Remove from oven and working quickly, pour the batter over the butter. Stir together slightly/push it to the edges. Pour over the peach mix. You can try to slot the peaches evenly around. Mix together just a little as you desire to make it look symmetrical (I flip the peaches on their sides and try to get them all showing but it's optional).
  • Sprinkle that last ½ teaspoon cinnamon over the top of the peach cobbler! Add back to your oven.
  • Bake for 40 minutes until the cobbler is fully cooked and bubbling. Remove, allow to cool slightly, serve and top with vanilla ice cream and enjoy!

Notes

Leftover peach cobbler can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply place the cobbler in a 350°F oven until warmed through. You can also reheat individual servings in the microwave.

Nutrition

Calories: 303kcal