Get ready for the EASIEST cobbler recipe you’ll ever find. Not only is this vegan peach cobbler recipe easy, but it’s also fast, gluten-free, and refined sugar-free! You really couldn’t ask for a better recipe. I think peaches are a seriously underrated summer fruit. We LOVE baking with them. I made this cobbler in a large cast iron pan, but you could easily make this in a 9×13 inch pan as well.

I am all about quick and easy recipes, in particular as I finish my last week of school for the summer term. Though the total time to make this cobbler is about 50 minutes, the actual prep time is 10 minutes tops. The peaches are mixed up with the perfect blend of spices, and the gluten-free biscuits come together with only a handful of ingredients and are very easy to put together. The biscuits might actually be my favorite part of the recipe. They’re tender and fluffy and go perfectly with the baked peaches!

What do you need to make this quick and easy vegan peach cobbler?

• Coconut oil – we use Nutiva
• Peaches
• Coconut sugar – we use Everland’s
• Tapioca flour – we use Bob’s Redmill
• Vanilla
• Sea salt
• Cinnamon – we use Simply Organic
• Nutmeg – we use Simply Organic
• 1:1 gluten-free flour – we use Bob’s Redmill
• Baking powder
• Dairy-free milk
• Apple cider vinegar

Looking for more summer recipes?

• Gluten-free blueberry peach crumb muffins
• Amazing strawberry lemon streusel muffins
• Gluten-free blackberry lemon poppy seed muffins

Ingredients:

• Filling:
  • 1-2 tablespoons of coconut oil – to rub on the bottom of your baking pan
  • 8-9 peaches, cut into slices – no need to peel the peaches
  • 1/4 cup of coconut sugar
  • 1 tablespoon of tapioca flour
  • 1 teaspoon of vanilla
  • 1/4 teaspoon of sea salt
  • 1/2 teaspoon of cinnamon
  • 1/8 teaspoon of nutmeg
• Topping:
  • 1/4 cup + 1 tablespoon of coconut oil, room temperature – if your coconut oil is liquid at room temperature, measure out the correct amount and place in the refrigerator for 5-10 minutes until solid
  • 2 cups of 1:1 gluten-free flour
  • 1/3 cup of coconut sugar
  • 1/2 teaspoon of sea salt
  • 1 tablespoon of baking powder
  • 1 cup of dairy-free milk, less 1 tablespoon
  • 1 tablespoon of apple cider vinegar

Instructions:

Step 4:

Slowly mix in the homemade vegan buttermilk until all ingredients are completely mixed together. Scoop 2 tablespoon sized dollops/balls and place on top of the peach filling.

Step 5:

Return the baking pan to the oven for another approximately 30 minutes, or until the biscuits are golden and the peach mixture has thickened. The cobbler can be eaten warm out of the oven, or wait about an hour until it has slightly cooled.

Step 6:

Store leftovers in the refrigerator for 1-2 days after making. Enjoy!

Notes:

1. The cobbler is best served the day it’s made so that the biscuits don’t get soggy.
2. Serve with your favorite ice cream or whipped topping and enjoy!

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