This Vegan Cornmeal Peach Cobbler is a classic peach cobbler with a vegan cornmeal biscuit topping. Bursting with summer vibes, serve at summer parties for a crowd-pleasing dessert.
Cobbler is hands down my favorite summer dessert. Catch me making one every week all summer.
First, it's delicious. It's also a great way to use summer produce - let's eat all the fruit when it's at peak season! Plus, it's ridiculously easy to make. The prep time is so quick!
I am loving this cornmeal version of peach cobbler. Cornbread alone is so delicious and feels like summer. And then you pair with peaches. Yum! You get the balance of the sweet cornmeal flavor and the sweet peaches. So so good.
The cornmeal biscuit topping is more of a classic 'butter and sugar' recipe. But you can totally make this recipe WFPB. I have several suggestions below!
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What is a cobbler?
There are three main types of baked fruit desserts, topped with a pastry.
Crisps. Crumbles. Cobblers.
Crumbles and crisps are very similar. Crisps have an oat topping, while crumbles may not. But these two terms are pretty interchangeable.
Cobblers are usually topped with biscuit dough, creating a more solid topping. Almost like a pie crust.
This vegan peach cobbler uses a vegan cornmeal biscuit dough for a deliciously fluffy biscuit topping.
Why You'll Love This Vegan Cornmeal Peach Cobbler
- Classic summer dish - juicy peaches and cornmeal biscuit
- Crowd pleasing dessert - whip out this dessert for your summer gatherings and you won't be bringing home any leftovers
- Dietary needs - this cobbler is totally vegan. I also include substitutions for a refined sugar free, oil-free, and gluten-free dish.
Ingredient Notes & Substitutions
Peach Filling Ingredients
- Peaches: feel free to use fresh or frozen peaches. I usually make cobblers with frozen fruit because they release their juices and make a nice sauce. If you use frozen, thaw before adding them to this recipe.
- Cornstarch: cornstarch creates that gelatinous filling that is so delightful in cobblers. Feel free to use arrowroot powder as a sub.
- Maple Syrup: to sweeten the filling. You can sub an equivalent amount of agave or cane sugar.
- Lemon Juice: fresh is best!
- Vanilla Extract
- Cinnamon
- Nutmeg
- Salt
Cornmeal Biscuit Topping Ingredients
- All Purpose Flour: you can sub gluten-free all purpose flour here if needed.
- Cornmeal: use cornmeal, not corn grits
- White Cane Sugar: choose Organic White Sugar to make sure it's vegan.
- Baking Powder
- Salt
- Vegan Butter: I typically use Earth Balance butter. Most vegan butter is salted, but if your butter is not salted, increase the amount of salt by ¼ teaspoon.
- Non-Dairy Milk: any milk will work. I typically use soy.
- Turbinado Cane Sugar: to sprinkle on top
Make it WFPB
This is my 'classic' vegan cornmeal biscuit recipe. If you're looking for a WFPB biscuit option, head to my blueberry cobbler post use ¾ cup of cornmeal, plus 1 ¼ cups of oat flour.
You can also make regular cornbread batter and spoon it on the top. Head to my WFPB cornbread post and make a half batch. Pour on top of the peach mixture and bake as normal.
Step-By-Step Instructions
Step 1. Preheat the oven to 350°F.
Step 2. In a large bowl mix together the filling ingredients. Set aside.
Step 3. In a second large bowl, whisk the flour, cornmeal, sugar, baking powder, and salt. Add the butter and use your hands to mix together, pressing the butter between your fingers until all the butter is broken down and the mixture has the texture of wet sand. Add the milk and stir until the biscuit just comes together.
Step 4. Pour the peach mixture into a 9x9" baking pan. Top with spoonfuls of the topping mixture. I like to flatten them slightly before placing them down. Sprinkle with the turbinado sugar.
Step 5. Bake for 45-50 minutes, until the top of the crust is firm to the touch.
Step 6. Let cool at least 15 minutes before serving. I like to cool on the counter then chill before serving to allow the cornstarch to fully set and keep the cobbler more intact. Serve with vegan ice cream!
How To Know When Peach Cobbler Is Done
Look for:
- bubbling fruit around the edges
- a golden biscuit topping
- thickened peach juices
- a topping that springs back lightly when touched
The filling will continue thickening as it cools.
Elizabeth's Kitchen Notes
- Serving Hot vs. Cold: you can definitely serve cobbler warm or at room temperature, but I personally prefer a refrigerated cobbler. This allows the cornstarch to fully set and gel up, making the filling much more solid. Plus, I love the cold combo with ice cream.
- Fresh vs. Frozen Peaches: of course, take advantage of ripe, fresh summer produce when you can. BUT I always reach for frozen fruits when making cobblers. I really love the extra juices they release, helping to create a nice thick filling texture when mixed with the cornstarch.
FAQ & Expert Tips
Usually I am pro-skins (hello, fiber!) but in this recipe I recommend peeling. You get a much smoother filling and better eating experience.
Yes. Thaw before using.
Yes! I actually prefer refrigerated cobbler.
Recipe Prayer
Thank you God for this cobbler - bless those that enjoy it. Amen.
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📖 Recipe
Vegan Cornmeal Peach Cobbler
Ingredients
Peach Filling
- 8 Medium Peaches peeled, halved, and sliced into chunks
- 3 Tablespoons Arrowroot Powder or Cornstarch
- ⅓ Cup Maple Syrup or agave or white sugar
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Vanilla Extract
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- ¼ Teaspoon Salt
Biscuit Topping
- 1 Cup All Purpose Flour can sub gluten-free AP
- ⅔ Cup Cornmeal
- ⅔ Cup Organic White Sugar
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- ½ Cup (1 Stick) Cold Vegan Butter cut into cubes
- ½ Cup Non-Dairy Milk
Sugar Topping
- 1 Tablespoon Turbinado Cane Sugar
Instructions
- Preheat the oven to 350°F.
- In a large bowl mix together the filling ingredients. Set aside.
- In a second large bowl, whisk the flour, cornmeal, sugar, baking powder, and salt. Add the butter and use your hands to mix together, pressing the butter between your fingers until all the butter is broken down and the mixture has the texture of wet sand. Add the milk and stir until the biscuit just comes together.
- Pour the peach mixture into a 9x9" baking pan. Top with spoonfuls of the topping mixture. I like to flatten them slightly before placing them down. Sprinkle with the turbinado sugar.
- Bake for 45-50 minutes, until the top of the crust is firm to the touch.
- Let cool at least 15 minutes before serving. I like to cool on the counter then chill before serving to allow the cornstarch to fully set and keep the cobbler more intact. Serve with vegan ice cream!
Notes
Make it WFPB
This is my 'classic' vegan cornmeal biscuit recipe. If you're looking for a WFPB biscuit option, head to my blueberry cobbler post use ¾ cup of cornmeal, plus 1 ¼ cups of oat flour. You can also make regular cornbread batter and spoon it on the top. Head to my WFPB cornbread post and make a half batch. Pour on top of the peach mixture and bake as normal.Nutrition
Nutrition information is an estimate.
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