Easy Vegan Peach Cobbler

When peaches are in season, buy as many as you can! Here’s a great way to use a few pounds of these golden summer favorites!




  • 2 3/4lbs. large ripe peaches, thinly sliced

  • 2 Tbsp pure maple syrup

  • 4 tsp arrowroot

  • 2 tsp pure vanilla extract

  • 1/2 tsp ground cinnamon

  • 1/8 tsp ground ginger (optional)


  • 1/4 c unsweetened almond milk or soy milk

  • 1 tsp lemon juice

  • 2 1/2 cups almond flour or GF flour blend (whole spelt flour works too)

  • 1 1/2 tsp baking powder

  • 1 tsp cinnamon

  • 3/4 tsp baking soda

  • 3/4 c coconut sugar

  • 1/4 tsp sea salt

  • 1/4 c extra virgin coconut oil – melted

  • 1 Tbsp pure maple syrup


Preheat oven to 350 degrees.

In a large bowl, mix peaches, maple syrup, arrowroot, vanilla, and cinnamon.

Pour into 8 1/2 x 11 baking dish and spread evenly.

In a small bowl, combine milk and lemon juice and set aside to curdle – about 5 minutes.

In a medium bowl, sift together, cinnamon, flour, baking powder, and baking soda; add coconut sugar and salt. Add melted coconut oil and work together with your hands.

Add claddered (curdled) milk, & maple syrup and stir until just incorporated.

Crumble topping over the filling and bake until fruit begins to bubble and topping is light brown—about 20-25 minutes.

Let cool before serving.