Dairy Free Peach Cobbler
Looking for a show stopping dairy free dessert? Look no farther than this easy, homemade Peach Cobbler! This biscuit-topped dessert is the best peach cobbler recipe to serve family or a crowd during the summer. Makes 6 servings.
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I have a vivid memory of eating fresh sliced peaches on top of cereal at a family friend’s lakehouse in Hardy, Arkansas. We sat on the deck overlooking the river, and those peaches were so sweet and perfect. They are the kind that make you savor summer.
a few months ago, Lady A and I visited a local peach orchard with some friends. We came home with a 20 lb box of peaches… and we have eaten them in every way imaginable.
I made this dairy-free peach cobbler more than once because it was that good.
Why I love this recipe:
This from-scratch Peach Cobbler is everything a summer dessert should be. It features juicy, sweet peaches topped with a golden biscuit topping that is crunchy and a little bit sweet.
The fact that the recipe is dairy-free means that more people can enjoy it without sacrificing any of that classic cobbler flavor or texture. (But also, this sweet, comforting, summer-centric dish is one that you wouldn’t know was dairy free if you didn’t make it.)
This recipe comes together pretty quickly and uses simple ingredients. And in my opinion, it highlights the peaches without overwhelming them.
Serve this cobbler warm with a scoop of your favorite dairy-free vanilla ice cream or regular, if that’s your thing, and you’ve got the most decadent seasonal dessert!
More peach recipes we love: Blackberry Peach Hand Pies / Peach Cobbler Cinnamon Roll / Peach Julep Popsicles / Mini Peach Pies / Peaches and Cream Popsicles / Balsamic Peach Compote | Peach Dump Cake
What you need to make this recipe:
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- Round cake pan or another baking dish.
- Glass bowls
- Liquid measuring cup
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here are the simple ingredients you need to make this cobbler:
- Fresh peaches — the beauty of a cobbler is that you can use fruit that’s a little soft. You may peel them or leave the skins on. (You can see that I left them on for mine.)
- Pecans — we put this in both the cobbler filling and the topping. If you have a nut allergy, it is easily skipped and not replaced. I love the crunch and flavor it provides.
- Granulated sugar — also known as white sugar, this adds a little sweetness to our peach filling, as well as the crunchy cobbler topping. You could replace this with brown sugar if that is what you have on hand.
- Cornstarch — this helps the juices of the peaches thicken as they cook.
- All-purpose flour — we keep unbleached AP flour in our house, but the regular kind works here, too. I have not tried using a gluten-free flour blend in this recipe and do not recommend that at this time.
- Rolled oats — the old fashioned variety is the way to go because they’ll keep their shape and texture better than quick cooking oats.
- Baking powder — this is our leavener, which helps the crust puff up. Make sure yours is fresh. This is not the same thing as baking soda.
- Kosher salt — medium grain is my go-to. You just need a healthy pinch!
- Coconut oil — make sure it’s not melted! It will help with the texture of the cobbler. You could also use vegan butter if you prefer that.
- Egg — this is a binder that helps keep our cobbler crust together. There is no substitute.
- Unsweetened nondairy milk — cashew milk is my personal favorite, but you can use whatever works best for you. Some good options are almond milk, coconut milk or soy milk.
- Turbinado sugar — this helps add a lovely crunch to the crust of the cobbler. It’s sometimes referred to as raw sugar.
Please, please, please serve this with your favorite dairy free vanilla ice cream or dairy free whipped cream! It is HEAVENLY.
How to Make the Best Peach Cobbler recipe:
Prepare. Preheat the oven, and spray a baking dish with a nonstick baking spray.
I used a 8″ round cake pan, but you can use a ceramic baker, if you prefer.
Make the filling. Combine the sliced peaches, pecans, sugar and corn starch in a small bowl. Let them sit together while you assemble the cobbler topping. This sitting time helps the peaches release their juices.
Pro tip!
Give the peaches a taste! If yours are a bit more tart and aren’t extremely ripe, feel free to add 1-2 more tablespoons of sugar to them. This is a YOU thing that you can tweak!
Be sure to taste the peaches before you put them in the pan to ensure they are sweet enough to your liking.
Make the cobbler topping. Measure the dry ingredients — flour, rolled oats, pecans, sugar and baking powder into a large bowl. Stir or whisk until combined.
In a smaller bowl, stir together the wet ingredients. (This includes the liquid coconut oil, egg and non-dairy milk.)
Finish the cobbler topping. Pour the wet ingredients on top of the dry topping ingredients. Use a fork to mix until just combined.
Pour the peach mixture into the prepared baking dish.
Finish the cobbler. Use a spoon or a cookie scoop to dollop small scoops of the cobbler batter directly on top of the peaches. Finish with a sprinkling of turbinado sugar, too.
Transfer the baking dish to the oven and bake for 20-25 minutes, or until the cobbler topping is golden brown.
Serve warm. We love this with dairy-free ice cream and a sprinkle of ground cinnamon. Enjoy!
how to store:
Let leftovers cool, then transfer to an airtight container. Refrigerate for two to three days.
Reheat in the microwave for 30-second bursts until warmed through.
Erin’s Easy Entertaining Tips
Summertime is the time for cobbler.
Entertaining doesn’t have a hassle, and having various recipes to be able to prepare for friends who have different diets than you isn’t nearly as challenging as you’d think. It can also be delicious!
If you want to make this deliciousness for a crowd, here are some things I might do:
- Double the recipe for a crowd. I don’t know about you, but I never want to run out of dessert, especially when it’s one as delectable as this one.
- Slice the peaches in advance, and let them macerate in the fridge for hours beforehand. This way, you won’t have to do this step while guests are arriving, and the peaches will be extra juicy.
- Double the topping, if you like a lot of that biscuity goodness.
Frequently Asked Questions
It’s traditionally a fruit-based dish (though it can apparently be savory, too!) with a crumbly/biscuit-esque topping.
Traditionally, cobblers call for butter and milk, in both the filling and topping. My dairy free version of a classic cobbler calls for non-dairy milk and coconut oil in the biscuit topping.
The topping! A streusel topping is generally made with flour, oats, sugar, etc., and is more crumbly. (My Apple Crumble recipe has an awesome streusel topping.)
A cobbler’s topping is closer to that of a biscuit. A thicker dough is dropped onto the fruit before baking.
Both, obviously, are delicious!
I highly recommend making this cobbler with fresh sliced peaches, but I know those are hard to come by, especially out of season.
If you can’t find quality fresh peaches, you can probably use the canned variety for this recipe. (Just be sure to drain them before tossing into your baking dish.) You could also switch to a recipe for canned peaches, like this Peach Cobbler With Canned Peaches.
While I love a peach cobbler with a yellow cake topping (hello, college years and baking!), this rendition is delightful because it’s from-scratch and from the heart.
If the yellow cake rendition makes you happy, make that. Here is a recipe for Peach Cobbler with cake mix. But if you’re looking from a from-scratch dish, give this one a try.
Yes. The biscuit topping will be more similar to that of a crumble if you don’t use the egg it calls for, but it still can work! You may need to add 1-2 more tablespoons of the non-dairy milk to make sure the mixture is wet enough.
A note about this cobbler topping:
I have received a few complaints about this dairy-free cobbler recipe not having enough of the biscuit topping.
If you would like to try it with more topping. Here are the measurements:
- 1 cup all-purpose flour
- ½ cup rolled oats
- ½ cup pecans, chopped
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 4 tablespoons coconut oil
- 2 eggs
- 4 tablespoons unsweetened non-dairy milk
- Turbinado sugar, for sprinkling
A note about baking time: It should remain about the same, but if you end up layering the biscuity topping on top of itself, you will need a little more time for it to bake through.
Nobody likes an undercooked cobbler topping!
More cobbler and cobbler-inspired recipes to try:
Check out my Dairy Free Blackberry Cobbler if you want another dairy free recipe.
If you love the fruits of summer, you’ve got to try Cherry Cobbler and Blueberry Cobbler. And if you don’t mind dairy with your cobbler, check out this Peaches and Cream Cobbler.
And if you love the flavors of peach cobbler, but want those delicious flavors, you should check out Peach Cobbler Cheesecake.
Now who’s ready for some of this gorgeous dairy free cobbler? Scroll on down to learn how you can make it at home!
Trust me: It’s easy and it’s delicious!
Dairy Free Peach Cobbler
EQUIPMENT
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Ingredients
Filling
- 6 peaches (about 4 cups, sliced)
- ½ cup pecans chopped
- 3 tablespoons granulated sugar
- 1 tablespoon corn starch
Cobbler Topping
- ½ cup all-purpose flour
- ¼ cup rolled oats
- ¼ cup chopped pecans
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- A pinch of Kosher Salt
- 2 tablespoons coconut oil
- 1 egg
- 2 tablespoons unsweetened cashew milk or your favorite non-dairy milk
- Turbinado sugar for sprinkling
Top with…
- Dairy Free Ice Cream
- A pinch of ground cinnamon
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We’ll email a link directly to you so you can come back to it later! Plus, you’ll receive new recipes delivered to your inbox each week.
Instructions
- Preheat the oven to 450°F. Spray a baking dish with nonstick baking spray.
- Slice 6 peaches. You may leave the skins on, as I have done here, or remove them. This is a textural decision for you to make in your kitchen.
- In a small bowl, combine the sliced peaches, ½ cup pecans, 3 tablespoons granulated sugar and 1 tablespoon corn starch. Let sit together while the cobbler topping is made. They will begin to release their juices.
- In a large bowl, combine ½ cup all-purpose flour, ¼ cup rolled oats, ¼ cup chopped pecans, 1 tablespoon granulated sugar 1 teaspoon baking powder and A pinch of Kosher Salt. Stir until combined.
- In a smaller bowl, stir together the melted 2 tablespoons coconut oil, 1 egg and 2 tablespoons unsweetened cashew milk.
- Pour into the dry topping ingredients. Use a fork to mix until just combined.
- Transfer the peach mixture to the prepared baking dish.
- Dollop small scoops of the cobbler topping on top of the peaches. Sprinkle Turbinado sugar on top.
- Transfer the baking dish to the oven. Bake for 20-25 minutes, or until the cobbler topping is golden brown.
- Serve warm with Dairy Free Ice Cream and A pinch of ground cinnamon, and enjoy.
Notes
Nutrition
Do you have any specific memories of eating peaches as a kid?
Could I interest you in a bowl of this delightful dairy free cobbler?
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
The recipe tasted good, the only complaint I have is that there was nowhere near enough topping for the peaches.
I’m sorry to hear that the topping wasn’t enough for the peaches, Morgan! When I was originally testing this recipe, I had doubled that part because I love a ton of cobbler topping, but I found it to be too much for my liking. I’m glad, though, that this tasted good for you.
If you give this another try, I hope you can double the cobbler topping so your peaches are nice and covered! Thanks for the feedback.
Do the peaches need to be peeled?
I followed the recipe (doubling the topping) and unfortunately didn’t enjoy this. The dough wasn’t fluffy and didn’t rise at all from the raw dollops. I also found that I wished the dough/crust were sweeter. The peach filling was delicious and I basically just ate this.
Topping reminded me of pecan sandy cookies. I bought chopped pecans, but I think they were too big of chunks. If I make this again, I would try chopping them finer. Dry and not very sweet of a topping, but healthier versions can do that. Thanks for sharing!