Raspberry Peach Cobbler is an easy dessert recipe highlighting peaches and raspberries with a fluffy cobbler topping. It’s a peach melba inspired dessert that’s the perfect way to use fresh or frozen fruit.
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Peach cobbler recipe
Cobblers are a quick and easy dish consisting of a stewed filling topped with a biscuit like dumpling batter and baked until the filling is bubbly and the top is golden brown.
In sweet flavors like peach cobbler, blackberry cobbler, blueberry cobbler and even sweet potato cobbler. Or savory flavors like tomato cobbler, squash cobbler, chicken pot pie, etc.
Just as there are many different cobbler filling variations there are lots of different cobbler toppings as well. A scone like biscuit or looser dumpling or cake batter topping. You can choose an oat topping or pie crust topping or even use cinnamon rolls to top cobbler!
This vegan Raspberry Peach Cobbler is dairy free made without milk or butter and instead uses almond milk and coconut oil in it’s delicious sweet biscuit topping. But you can use a traditional cobbler topping instead.
Ingredients
- Peaches – you can use canned peaches, frozen peaches or fresh peaches to make peach cobbler.
- Raspberries – fresh or frozen.
- Almond milk – or substitute any dairy or non dairy milk of choice. Coconut milk, oat milk, whole milk, etc. Even heavy cream!
- All purpose flour
- Granulated sugar – or other sweetener like stevia, raw sugar or honey.
- Coconut oil – for a non vegan cobbler recipe feel free to use butter instead.
- Lemon juice
- Apple cider vinegar
- Baking powder
- Cinnamon
- Salt
How to substitute frozen fruit for fresh in cobbler?
To substitute frozen raspberries or peaches double the amount of flour in the filling and increase the initial cobbler filling baking time by 5-10 minutes.
How to make a non vegan Raspberry Peach Cobbler?
Take it from me (a non-vegan) this cobbler recipe is delicious regardless of your diet and nutritional choices!
I love the nuttiness coconut oil adds to baked goods. And the thickened almond milk is a great substitute for buttermilk! But feel free to substitute butter for the coconut oil and milk or cream for the almond milk. Or, buttermilk for the almond milk and vinegar.
Step by step instructions
It’s easy to make vegan Raspberry Peach Cobbler with this simple two step method.
- Preheat oven to 425 and combine filling ingredients. Then cook cobbler filling before topping to soften the fruit. You need to cook the peaches before making cobbler because they take longer to soften and get bubbly than the topping does to brown. Cooking cobbler this way allows both the filling and cobbler topping to finish at the same time.
- Once filling is soft add sweet biscuit cobbler topping.
- Cook cobbler until topping is brown and filling is bubbly, about 20 minutes. You’ll know when your peach cobbler is done when a toothpick inserted into the biscuit topping comes out clean with no doughy pieces. And when the filling towards the middle is bubbling.
- Allow to cool slightly before serving.
- Enjoy!
How to serve
Cobbler can be eaten warm, room temperature, or even cold. Serve peach cobbler with ice cream or whipped cream for perfect contrast.
How to store
Peach cobbler can be made ahead of time and can sit out unrefrigerated overnight or up to two days. Or you can refrigerate cobbler tightly covered for 3-5 days. Or freeze in an airtight container for up to 3 months.
How to freeze
This raspberry peach cobbler must be baked before freezing because of the biscuit topping that will absorb too much moisture from the filling if frozen before baking.
To freeze Vegan Raspberry Peach Cobbler bake in a disposable baking dish and allow to cool completely after baking. Or scoop cobbler into muffin tins and freeze. Then pop out and cover with a layer of plastic wrap and place in a freezer or vacuum bag. When ready to serve remove from freezer and allow to defrost then reheat for several minutes in a low oven or microwave to heat.
📖 Recipe
Ingredients
raspberry peach filling
- 3-4 large fresh peaches about 2 ½ cups
- 2 cups frozen raspberries
- 2 tablespoons fresh lemon juice
- ½ cup granulated sugar
- 2 tablespoons all purpose flour
- ½ teaspoon sea salt
biscuit topping
- 3 tablespoons almond milk
- 2 teaspoons apple cider vinegar
- 1 ½ cups all purpose flour
- 3 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ⅛ teaspoon sea salt
- ¼ cup coconut oil + 2 tablespoons
- 1 tablespoon cinnamon sugar
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Combine fruit, lemon juice, sugar, flour and sea salt in an 8" square baking dish. Cover with aluminum foil and bake in preheated oven until fruit is beginning to soften, about 20 minutes.3-4 large fresh peaches, 2 cups frozen raspberries, 2 tablespoons fresh lemon juice, ½ cup granulated sugar, 2 tablespoons all purpose flour, ½ teaspoon sea salt
- Meanwhile, make the vegan cobbler topping. Stir almond milk and vinegar together and allow to curdle slightly and thicken.3 tablespoons almond milk, 2 teaspoons apple cider vinegar
- Whisk flour, sugar baking powder and salt in a medium bowl. Add coconut oil using cold fingers or pastry cutter cut in until chunky. Add thickened almond milk and stir until dough comes together.1 ½ cups all purpose flour, 3 tablespoons granulated sugar, 1 ½ teaspoons baking powder, ⅛ teaspoon sea salt, ¼ cup coconut oil
- After 20 minutes remove foil and dollop biscuit dough evenly across the top. Sprinkle with remaining 2 tablespoons coconut oil and cinnamon sugar.1 tablespoon cinnamon sugar
- Bake, uncovered, 20 minutes longer or until biscuit is browned and filling is bubbly.
- Remove and allow to cool slightly before serving.
Nutrition
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