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.
When I was younger, I have a vivid memory of eating fresh sliced peaches on top of my Cheerios while sitting on a family friend’s patio at their lake house in Hardy, Arkansas.
Why I remember this, I haven’t a clue.
But I remember sitting with my friend, her brother and my sister in the deck, overlooking the river, and gobbling down our breakfast.
Those peaches were so good and sweet and perfect when paired with simple cereal and milk… and whenever I eat a good peach, I’m brought back to that morning.
A few months ago, Lady A, friends and I visited a local peach orchard. And I, of course, brought home a 20+ lb. box of peaches for us to enjoy and consume.
While those peaches are gone now, my goodness, they were delightful in every possible combination.
And I made this cobbler a few times, just for funsies.
More peach desserts we love: Blackberry Peach Hand Pies / Peach Julep Popsicles / Mini Peach Pies / Peaches and Cream Popsicles / Balsamic Peach Compote | Peach Dump Cake
If you’re looking for another summertime dessert, check out my Summer Recipe Index for inspiration.
What do I need to make Homemade Peach Cobbler?
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- Round cake pan or another baking dish.
- Glass bowls.
- Liquid measuring cup.
How to Make the Best Peach Cobbler Recipe
Preheat the oven, and spray a baking dish with a nonstick baking spray. I used a 8″ round cake pan for this cobbler, but you can use whatever type of baking dish you’d like.
In a small bowl, combine the sliced peaches, pecans, sugar and corn starch. Let sit together while the cobbler topping is made. This step helps them to release their juices.
In a larger bowl, combine the flour, rolled oats, pecans, sugar and baking powder. Stir until combined.
In a smaller bowl, stir together the coconut oil, egg and non-dairy milk.
Pour this mixture directly onto the dry topping ingredients, and 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 sprinkle of ground cinnamon, and enjoy.
Erin’s Easy Entertaining Tips and Tricks
Summertime is the time for cobbler.
Every year around this time, my Dairy Free Blackberry Cobbler recipe goes bonkers. And for good reason—it’s easy to make for a crowd, it doesn’t call for weird dairy substitutes, and it’s absolutely delicious, whether or not you eat a dairy free diet.
To me, this recipe is the BEST Peach Cobbler Recipe around.
Why? It’s sweet. It’s comforting. It tastes like the summertime… and chances are, you wouldn’t know it was dairy free if you didn’t make it.
I always like to have dishes in my back pocket to share with friends who have dietary restrictions. That’s why you’ll find recipes on The Speckled Palate that are vegan, vegetarian, gluten free, Whole30 and paleo-friendly and more.
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 tips and tricks:
- 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 your 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 the biscuit topping.
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.
Y’all know I’m all about homemade.
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. 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.
What are some other dairy free dishes I can serve at a gathering?
- Whole30 Steak Salad with Orange Vinaigrette
- Dairy Free Key Lime Pie
- Margarita Cupcakes with Salted Tequila Frosting
- Whole30 Bacon Apple Salad with Bacon Vinaigrette
- Spiced Rum Horchata Pops
A note about this Cobbler Topping
I’ve received a few complaints about this dairy free cobbler recipe not having enough topping.
Personally, I like to taste more fruit than that crunchy biscuity topping, but if you like more topping than fruit, you have my permission to double the topping recipe.
Here are the measurements for that:
- 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 cashew milk, unsweetened (or your favorite 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 recipes to try:
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
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 pecans , chopped
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- A pinch of Kosher Salt
- 2 tablespoons coconut oil
- 1 egg
- 2 tablespoons cashew milk unsweetened (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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Instructions
- Preheat the oven to 450°F. Spray a baking dish with nonstick baking spray.
- In a small bowl, combine the sliced peaches, pecans, sugar and corn starch. Let sit together while the cobbler topping is made.
- In a large bowl, combine the flour, rolled oats, pecans, sugar and baking powder. Stir until combined.
- In a smaller bowl, stir together the coconut oil, egg and non-dairy 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 sprinkle 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!