The dessert that sings summertime!
I imagine that peach cobbler was made when someone had leftover stale biscuits and was wondering what dessert they could bring to their next social function. “Hmmm.. I have biscuits, peaches, and sugar. I know!” Is that really what happened? Probably not.
A quick internet search shows that it originated sometime during the English colonization of the Americas. Nonetheless, it’s a super hands-off dessert to make (a lot like eating pie but without the work of making it) and I did have vegan biscuits already in the fridge.
If your biscuits aren’t already made, you could make up the cobbler in a dutch oven, drop biscuit dough on top and bake it in the oven until the biscuits are cooked. It’s still easier than making pie.
What is a cobbler?
It’s a lot like a pie, but less perfect. There are a bunch of different kinds of cobbler, but they all have some sort of fruit (cherry, peach, blackberry, blueberry) on the bottom. The fruit has usually been cooked down with sugar and cornstarch so you get that gelatinous pie-filling consistency. On top, you will see either sweet biscuits or scones.
(1% of the time you might run into a boy scouts cookbook that just dumps in a boxed cake mix).
What makes this recipe vegan?
Usually, the biscuit part has butter and milk in it. Our vegan biscuit dough has vegan butter and oat milk.
Fresh, frozen, or canned peaches?
It depends on the season and where you live! Fresh peaches are in season in the United States from June through August. Ripe peaches will have unbroken skin and firm flesh that is slightly squishy to the touch.
Canned and frozen peaches are available year-round. For the most nutritious choice, look for peaches canned in juice or water instead of syrup. Canned and frozen peaches still hold on to their nutrient value since they’re picked and preserved right when the peaches are most ripe. Peaches are a delicious source of vitamin A, vitamin C, and fiber- think eye health, cancer prevention, immunity, and healing!
No matter which type of peach you use, you’ll want a pound peeled and pitted for this recipe.
Heat peaches in a medium pot. You can go ahead and add the sugar and cornstarch at any point. If you’re using canned peaches, drain out the liquid first.
This is the consistency that you’re looking for. You may need to add extra water—up to 1 cup.
Next, assemble filling, biscuits, and topping into your baking dish(es) and heat up in the oven. You’re not really cooking anything—just trying to warm the vegan biscuits and topping before diving in.
This hearty dessert is best served immediately!
- 1 pound peaches- fresh, frozen, or canned (without juice)
- ⅓ cup sugar
- 2 tablespoons cornstarch
- Water, if needed
- 1 ½ teaspoon vanilla extract
- 4 vegan biscuits
- Optional topping: 1 tablespoon sugar, 1 teaspoon nutmeg, and 1 teaspoon cinnamon
- Preheat oven to 350℉
- Heat peaches in a medium pot with sugar and cornstarch
- Add water if the consistency is too dry. You want it to resemble pie filling
- Empty mixture into the bottom of your baking dish(es)
- Top with vegan biscuits
- Sprinkle on the topping, if using
- Bake in the oven for 5-10 minutes until the biscuits are warm
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