Our Favorite Old Fashioned Peach Cobbler with Simple Vegan Options

Not overly sweet, the biscuit topping baked over sliced homegrown peaches, makes this old fashioned peach cobbler one of our family’s favorites every summer. The peaches shine, and I could honestly eat the biscuits on their own, they are that good. Topped with homemade whipped cream or ice cream make it an extra special treat. While I usually make it vegan so that Lydia can enjoy it, it’s not much different than the regular non-vegan old fashioned peach cobbler that I have made for years.

The little peach tree that could

In 1999, Dino’s grandfather “Nuno” gave us a little sprig of a peach tree. He kept one for himself too. He took care of his, always keeping it pruned, fed, and watered. Ours was planted and left on its own to survive. With both of us working full-time long hours, we did managed to give it a good watering every week that first year. Nuno passed away in 2001 and the peach tree (and his grapes) are very special to us. I get a feeling that Nuno is probably gardening from heaven because every year since then, the little tree has produced hundreds of peaches.

How easy is it to make Old Fashioned Peach Cobbler?

While I make lots of different recipes with our peaches, the cobbler is the easiest and doesn’t take as much time as other peach desserts such as a peach pie. This recipe comes together in 10 minutes and bakes up in another 15-20 minutes.

Can I substitute with Canned Peaches?

Yes!

No time to get fresh peaches, substitute with canned peaches, just forgo the sugar and lemon juice that is added to the fresh peaches. Our favorite is Trader Joe’s jarred peaches. Just drain, reserving 1/4 cup of the liquid for the cornstarch. You can forgo the sugar and lemon juice added to the fresh peaches.

How to process Fresh Peaches

Grab two large pots, a colander, a bowl, and your peaches. Fill both pots halfway full of water. Bring one pot of water to a boil, and add 8 cups of ice into the water of the other pot. Cut a little “X in the bottom of your peaches and place them in the boiling water for 45 seconds. Then using a slotted spoon, transfer the peaches into the ice water for 45 seconds. Remove and place in the colander promptly. When all peaches have been through this process, the skin should peel off easily where you cut the “x”. As you peel them, place the peeled peaches in a bowl. When finished, cut the peaches in half along the peach line and remove the seed, and then finish by quartering the peach.

Tip: You can freeze these by placing all of the quartered peaches in a large bowl, add a little lemon juice to the peaches, and mix. Spread the on a cookie sheet and place in the freezer. When frozen, add them to a freezer bag for later use.

Can you freeze Old Fashioned Peach Cobbler?

Yes, but only after it is baked. Place the cobbler in a freezer-safe dish, wrap it in foil, and place in a freezer bag. It can be stored for about 6 weeks in the freezer. When ready to use, thaw cobbler for about an hour on the counter and then place in a 350-degree oven for 15 minutes until warm. Lightly cover the top with foil if it starts to darken while baking.

How to make this vegan

Making this Old Fashioned Peach Cobbler recipe vegan is simple by using plant-based options with the same measurements listed in the original recipe below. For butter, we used “earth balance” Original, and for the yogurt “So Delicious” unsweetened vanilla flavor. These are just our personal preferences. choose your favorites, it is really hard to go wrong with any of them. The most important thing about using these are to keep them cold until ready to use.

How to make Old Fashioned Peach Cobbler

See the recipe card at the bottom of the post for the full recipe and print options

FILLING

• 6 large ripe peaches, peeled and cut
• 1/4 cup sugar
• 1 tbsp lemon juice
• pinch of salt
• 1 tsp cornstarch

Preheat oven to 425 degrees

Add the cut peaches to a bowl, add the sugar, and let it sit for 30 minutes, mixing every once in a while. Drain peaches, reserving 1/4 cup of the juice. Add lemon juice and a pinch of salt to the filing.

Take the reserved peach juice and whisk in the cornstarch. Toss this in with the peach slices and mix. Add the peaches to a deep glass dish or cast-iron skillet. Bake for about 10 minutes, until the peaches begin to bubble around the edge.

While peaches are baking, make the biscuit topping.

BISCUIT TOPPING

• 1 cup unbleached flour
• 3 tbsp sugar
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 5 tbsp butter (or vegan option)
• 1/3 cup vanilla or plain yogurt (or vegan option)

Mix flour, sugar, baking powder, baking soda, and salt with a fork. Cut in the butter until it resembles a coarse meal. Add the yogurt and mix with a wooden spoon until dough is formed. Work it together into a ball, being careful not to handle the dough too much. Break dough into 8-10 roughly shaped mounds and set aside.

• After the peaches have baked, remove them from the oven and place the dough mounds on top, spacing them so they don’t touch. Bake until golden brown and the fruit is bubbling. About 16 minutes.

Serve warm with homemade whipped topping or vanilla bean ice cream.

If you like this recipe, please rate it for me and pin it for later.

You can find more of my favorite homemade baked good recipes here:

• Best Vegan Blueberry Muffins Ever
• Vegan and Gluten-Free Amish Cinnamon Bread
• Homemade Banana Walnut Scones