A dairy free Peach cobbler is easily one of my favourite desserts. I use the unique tastes of coconut oil, oat flour and peaches to make the perfect blend of summer flavours!
Peach Desserts can be served with dairy free ice cream or coconut whip cream. I recommend trying this one on its own first, we loved it all by itself.
What Is A Cobbler?
A cobbler is a baked dessert made with a base of fruit or berry filling, and has a batter, biscuit or dumpling topping. And is not made with a crumble topping.
“Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits, scone batter or dumplings, fitted together.”
What Do I need to Make This Recipe?
For a detailed list of ingredients and substitutions keep scrolling. Here’s the shortened list: peaches, white and brown sugar, flour, oatmeal, baking powder, salt, coconut oil and dairy free milk.
Ingredients and substitutions:
Peaches!! Obviously. The fresher the better. The ones I used were rather large and I purchased them at a grocery store. Next year I’m going to order some from an actual orchard to get a higher quality.
Substitute Peaches: for frozen peaches by thawing them first and adding an extra tablespoon of flour to your filling. Frozen fruit contains more moisture, so the extra flour fixes that problem.
Brown & White Sugar. I like to use both in the base layer to add depth to the peach filling. For the topping you will need only white.
White Flour. For both the filling and the toping.
Substitute White Flour: You can use all oat flour to make it gluten free. Or use 3/4 cup plus of blended oatmeal
Oatmeal or Oat Flour. I blend 1/4 cup plus 2 tablespoons of oatmeal to make my own oat flour. You can skip the oats but it will not taste as perfect. The oatmeal blends perfectly with the coconut oil to send this dairy free peach cobbler over the top in flavour complexity.
Substitute Blended Oatmeal: Use just oatmeal without blending it or substitute for 1/4 cup of white flour.
Baking Powder & Salt. Baking powder to make it light and fluffy. And the salt to bring out the delicious taste of the peaches and topping.
Coconut Oil or Plant Butter. I definitely prefer and recommend using coconut oil in this recipe. It goes so perfectly with the oatmeal and oat milk. Plant butter is a good option, but it won’t render the exact essence of this dairy free recipe.
Oatmilk. I prefer to use oat milk because it’s my favourite.
Substitute Oatmilk: You can easily substitute it for your own favourite choice of dairy free milk.
Vanilla Extract. It makes the light taste of the cobbler topping complete. Many peach cobbler recipes call for cinnamon instead.
Substitute Vanilla: You could substitute with a 1/4-1/2 teaspoon of cinnamon for a fun twist.
How to Make the Best Dairy Free Peach Dessert
Coconut oil, brown and white sugar, large juicy peaches, flour and some blended oatmeal or oat flour, and a hint of vanilla make this the perfect dairy free peach dessert. Using fresh peaches, and not canned or frozen, will add a stronger peach taste.
Of course, this would still be great with frozen peaches but don’t we all just live for fresh fruit in the summer?
Bake the peaches before adding the topping. Peel and slice your peaches and then mix with the white and brown sugar, and the flour. Pour the filling into your prepared 8×8 glass pan and then bake for 10 minutes. I like to bake the peaches first to make sure that they render down into a nice soft filling once they are baked with the topping.
If you don’t bake the peaches first, then the topping may become overbaked. Then it will lose the nice soft texture inside and the crisp outer layer will become too crispy.
Make no substitutions for this recipe unless you don’t have the ingredient. I’m all for ingenuity and using what you have.
However, you will not believe how sweet and delectable the blend of coconut oil, oats and peaches tastes all together. For this recipe be sure to use coconut oil and some blended oatmeal like the recipe states. You can make substitutes like plant butter and use more flour, but it won’t render the same unique flavour.
Serve warm after letting it sit for about 15 minutes, giving it some rest time allows the filling to set and form and nice syrupy texture.
We didn’t find ice cream necessary for this dessert. I served it with ice cream the first time but my husband said that he loved the flavours all on their own. Which I also found to
How to Store & Reheat
It is best eaten the first day however if you have a small family like mine, you will likely need to store some leftovers. It keeps well on the counter for two days covered with cling wrap. If you want to keep it for three-four days, then store it covered in the fridge.
In order to reheat it, simply place it in the oven on 300F for 5-10 minutes. Or you can place it in the microwave for 20-30 seconds. The wonderful taste of the cobbler is more prevalent when it is warm.
Dairy Free Peach Cobbler, Vegan
- 1 Square 8×8 inch glass pan
- mixing bowl
- Measuring cups and spoons
- 4 peaches sliced and peeled
- 1 TBSP brown sugar
- 3 TBSP white sugar or coconut sugar
- 1 tsp flour
- ¾ cup white flour
- ¼ cup plus 2 TBSP oatmeal blended until flour like
- 1 tsp baking powder
- ¾ cup white sugar
- ½ tsp salt
- 5 TBSP melted coconut oil or plant butter
- 1 TBSP oatmilk
- 1 tsp vanilla
- Preheat the oven to 375. Using some coconut oil or plant butter, grease an 8×8 inch pan.
- Rinse, peel and slice the peaches, removing the stones. Add the sugar, brown sugar and flour to the peaches and mix together. Spread the peaches into the prepared pan.
- Bake the base layer of peaches for 10 minutes while you prepare the topping.
- In a medium sized bowl, mix together the flour, blended oatmeal, baking powder, sugar and salt. Add in the melted coconut oil, oat milk and vanilla. Gently mix until a nice soft crumbly dough forms. Don’t mix too much.
- Remove peaches from the oven and stir them gently. In small scoops, spoon the topping onto the peaches. Spread it out best you can but if some isn’t covered that’s alright.
- Bake at 375 for 30 minutes. Turn heat up to 425 and bake for an additional 3-5 minutes. It should be bubbly and browned on top.
- Serve warm. Let it sit for at least 15 minutes to let it settle and cool slightly. We love it without any ice cream. The flavours are so good on their own.