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Peach cobbler topped with dairy-free ice cream on a plate.

Dairy Free Peach Cobbler

Embrace summertime with this dairy free peach cobbler! Think sweet juicy peaches baked under a golden biscuit topping.
Course Dessert
Cuisine American
Keyword dairy free peach cobbler
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 282 kcal
Author Dairy Free for Baby

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

  1. Preheat the oven to 350°F. Lightly grease a 2-to-3 quart baking dish.
  2. 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.

  3. 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).

  4. 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.
  5. If you want the optional cinnamon sugar topping, combine the sugar and cinnamon in a small prep bowl, then sprinkle over the biscuit batter.

  6. 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.

  7. 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%