Vegan Peach Blueberry Cobbler Recipe
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Cook time: 
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Serves: serves 8-12 people
You can use frozen sliced peaches here if you can't get fresh or don't want the extra work of peeling them, just thaw slightly before tossing with the other ingredients.
Canned peaches will be too mushy since they are already cooked to soft before they are canned
  • For the Fruit Filling:
  • Fresh Peaches 5 or 6 large for about 3½ cups of peeled sliced peaches
  • Fresh or Frozen Blueberries 1 cup
  • Granulated or Light Brown Sugar 1 Tablespoon
  • Cornstarch 1 Tablespoon
  • Ground Cinnamon ¼ teaspoon
  • Ground Nutmeg ¼ teaspoon
  • Ground Ginger ⅛ teaspoon
  • Lemon zest from 1 small lemon approx 1 teaspoon
  • Juice from half an orange approx 2-3 Tablespoons
  • For the Cobbler Topping:
  • All Purpose Flour 1¾ cup (218g)
  • Granulated Sugar 2 Tablespoons (28g)
  • Salt ½ teaspoon
  • Baking Powder 2 teaspoons
  • Vegan Butter COLD 2 Tablespoons
  • Soy Milk COLD ¾ cup (177ml)
  1. Combine all the ingredients for the fruit filling together in a large mixing bowl, toss well to combine evenly
  2. Pour into a lightly greased casserole dish (9" x 9") or a 10" Cast iron Skillet
  3. In another large bowl combine the flour, salt, baking powder and sugar together and make sure it is all blended well.
  4. Add the cold grated or small diced butter to the flour mixture and cut in with a pastry cutter, fork or by using a box grater to incorporate as best as possible without melting the butter with the heat from your hands.
  5. Once the flour mixture resembles course meal and the butter is distributed evenly pour in the cold soy milk and toss gently to absorb the flour.
  6. You are not making bread so try not to knead or overwork the dough
  7. Place dumplin sized pieces of the cobbler dough over the fruit filling in the dish and then sprinkle with optional cinnamon sugar
  8. Bake in a preheated 375°F oven for approximately 45 minutes or until the fruit is bubbling and the cobbler toppings is not raw (pick up a small piece of the dough to make sure it is not raw & doughy)
  9. Serve hot with your favorite non dairy ice cream or whipped coconut cream
Leftover cobbler can be stored for up to 5 days in the refrigerator, covered and simply rewarmed before serving.
Recipe by Gretchen's Vegan Bakery at