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plate of roasted vegan peach cobbler

Simple Brown Sugar Vegan Peach Cobbler Recipe

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  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This juicy and rich vegan peach cobbler is a twist on classic Souther peach cobbler, but made with brown sugar biscuits that bake soft and tall, and you don’t even need to remove the peach peels. Jammy, sweet, and deliciously refreshing with a scoop of vegan vanilla ice cream, you’re going to LOVE this simple vegan peach cobbler recipe!



Peach Cobbler Filling:

  • 5 medium peaches, sliced (about 4 cups)
  • 1/3 cup (85 g) organic brown sugar*
  • 1 tbsp arrowroot starch or cornstarch
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Vegan Brown Sugar Biscuits:

  • 1 1/2 cups (190 g) all purpose flour*
  • 1/4 cup (50 g) organic granulated sugar
  • 1/4 cup (50 g) organic brown sugar
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 5 tbsp (56 g) vegan butter, cold
  • 3/4 cup (180 mL) vegan buttermilk, cold
  • 1 tsp vanilla extract


  1. Prep: Preheat the oven to 350 and lightly grease a large casserole dish. Set aside. Prepare the vegan buttermilk by combining the dairy-free milk and apple cider vinegar. Mix together in a small bowl and set aside, to be used in the biscuits.
  2. Prepare the peach cobbler filling: make sure the peaches are sliced, then place them into the casserole dish. Add in the remaining ingredients of the peach filling (brown sugar, cornstarch, cinnamon, and nutmeg), and toss to evenly coat. Set aside.
  3. Make the biscuit dough: In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, and sea salt. Add in the cubed vegan butter, and use a pastry cutter or a fork to cut the butter into the flour mixture until you achieve a sand-like texture. Then add in the vegan buttermilk and vanilla extract, and use a rubber spatula or fork to fold the vegan buttermilk into the flour mixture until you achieve a wet dough. Be careful not to over mix the dough. You’ll mix it until the buttermilk has just mixed into the flour.
  4. Top the peaches: Spoon globs of biscuit dough on top of the peaches to create the cobbler.
  5. Bake the vegan peach cobbler: place the casserole dish into the oven to bake for 45 minutes. After 30 minutes, if you see the biscuits lightly browning, you can cover with tin foil to bake for the remaining time. Remove the cobbler from the oven, and allow the cobbler to cool for 15 minutes.
  6. Serve the peach cobbler: serve the cobbler with scoops of vegan vanilla ice cream and enjoy!
  7. Storage: store any leftovers in an airtight container and in the fridge for up to 5 days. 


Brown sugar: Swap in coconut sugar or maple syrup if desired.

Gluten free: Swap in King Arthur Measure-for-Measure gluten free flour blend.