Time to embrace summertime with this delicious dairy free peach cobbler recipe! This version delivers everything you want in a seasonal dessert: sweet juicy peaches, a biscuit style topping, and a hint of cinnamon sugar sprinkled on top of it all. I love that this recipe leans on simple, accessible ingredients and lets the peach flavor really shine through. It does take a bit of time to prep (i.e. peeling and chopping peaches, preparing the biscuit topping), but nothing it too complicated – I promise! You’ll love this as an option for a summertime get together, or just to make as a weeknight treat for the family.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Dairy-free butter – There are many butter alternatives on the market these days. For this recipe, I recommend using Country Crock avocado oil plant butter sticks or Country Crock homestyle sticks. You can also use Earth Balance vegan buttery sticks. Please note that other dairy-free butters, especially tub-based options, may not work due to increased moisture content.
- Peaches – I recommend fresh peaches for this recipe, as they are in season right now and the flavor comes out better (IMO) with them. That said, you can use frozen peaches (thaw first) or canned peaches if that’s all you have on hand.
- Oat milk – This tends to be very creamy and creates an ideal biscuit topping. You can substitute it for another dairy-free milk if you don’t have any on hand though. I don’t recommend coconut milk unless you want a coconut flavor in the biscuits.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. While the recipe takes a bit of time (mainly due to peeling and chopping the peaches), it’s actually very simple to make.
Start by prepping the peaches, then mixing them with the sugar, lemon juice, cornstarch, cinnamon, and salt in a bowl. Pour that into a baking dish.
Next, prepare the biscuit topping. Mix together the flour, sugar, baking powder, and salt. Then cut in the cold dairy-free butter. You can do this using a pastry cutter, two knives, your hands, or a food processor.
Pour in the oat milk and stir until combined.
Drop spoonfuls of the biscuit dough over the peaches in the baking dish.
Stir together a little sugar and cinnamon, and sprinkle that over the biscuit batter.
Now bake that at 350 degrees F for about 50 minutes, or until the biscuits are golden brown on top and a toothpick pulls out clean from the center.
Let cool for a few minutes, then serve warm. SO yummy!
Recipe Tips
Storage: Store leftovers in the refrigerator for up to 4 days. Reheat in the microwave until warm.
Serving: This is delicious on its own, but you can also add a scoop of dairy-free vanilla ice cream or coconut whipped cream to top it.
Vegan Version: This recipe is vegan as long as your sugar has not gone through bone-char filtering. Using organic granulated sugar or beet sugar will ensure that this is the case.
Reducing sugar: If you’d like, you can slightly reduce the sugar, especially if your peaches are very ripe. Try adding just 1-2 tablespoons to the filling mixture (you can add to taste!), reduce the sugar to ¼ cup in the biscuit topping, and skipping the optional cinnamon sugar topping. Note that using less sugar can affect the texture, flavor, and browning of the biscuit topping though.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free and egg free. As long as you do not use dairy free butter that contains nuts, this should also be peanut and tree nut free. Keep in mind that this does not apply to any optional add-ons, like dairy-free ice cream or whipped cream, which could contain these ingredients.
This recipe does contain wheat/gluten (in the flour). It also contains soy if using the dairy-free butter I used (Country Crock plant butter sticks with avocado oil). You can easily make this soy free by choosing a different dairy-free butter, like Earth Balance soy free sticks.
While I have not tested making this wheat/gluten-free, you may be able to do so by substituting a 1-1 gluten-free all-purpose blend (like King Arthur or Bob’s Red Mill) in place of the all-purpose flour. Also, if you are modifying for a gluten-free option, double check that your oat milk is not cross contaminated with gluten.
More Dairy Free Desserts for Summer
If you’re looking for more delicious dairy free treats to enjoy this summer, be sure to give one of these a try:
- Dairy free smores
- Strawberry zucchini bread
- Black bean and cherry brownies
- Lemon olive oil cookies
- Dairy free peanut butter banana “ice cream” pie
I hope you enjoy this dairy free peach cobbler recipe! If you get a chance to try it, please leave a recipe rating or comment below.
Dairy Free Peach Cobbler
Ingredients
For the peach filling:
- 2 ½ pounds fresh peaches, peeled and sliced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ½ tsp cinnamon
- ⅛ tsp salt
For the biscuit topping:
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- 5 tablespoons dairy-free butter, cold, cut into cubes
- ½ cup oat milk
For cinnamon sugar topping (optional):
- 1 tbsp granulated sugar
- ¼ tsp cinnamon
Instructions
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Preheat the oven to 350°F. Lightly grease a 2-to-3 quart baking dish.
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In a large bowl, combine the ingredients for the filling: peaches, sugar, lemon juice, cornstarch, cinnamon, and salt. Toss to coat. Transfer to the prepared baking dish.
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Next, prepare the biscuit topping. In a separate bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry cutter, two butter knives, or your hands, cut in the dairy-free butter until the mixture resembles a coarse sand. (You can also use put everything in a food processor and pulse a few times if it’s easier to mix this way).
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Pour the oat milk into the bowl with the biscuit topping ingredients, and stir to combine. Drop spoonfuls of the biscuit dough over the peaches in the baking dish.
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If you want the optional cinnamon sugar topping, combine the sugar and cinnamon in a small prep bowl, then sprinkle over the biscuit batter.
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Bake the cobbler at 350°F for approximately 45-50 minutes, or until the topping is golden brown and a toothpick inserted into the topping comes out clean.
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Let cool for about 15 minutes before serving. Serve warm as-is, or feel free to top with dairy-free ice cream or dairy-free whipped topping if desired.
Recipe Notes
- For a vegan version, you will want to ensure the sugar has not undergone bone char filtering. Using organic sugar or beet sugar is a good option for this.
- This recipe makes 6-8 servings. The nutrition analysis below is based on 8 smaller servings.
Nutrition analysis (approximate per serving): 282 calories, 8 g fat, 3 g saturated fat, 310 mg sodium, 51 g carbohydrate, 3 g fiber, 32 g sugar, 4 g protein, Vitamin D: 1%, Calci-um: 8%, Iron: 9%, Potassium: 7%
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