Ingredients:
- 4 cups peaches (sliced and peeled)
- 1 1/2 cups sugar
- 1/2 cup water
- 1/2 cup vegan butter
- 1 1/2 cups flour
- 1 1/2 cups soy or almond milk
Directions:
- Preheat oven to 350 degrees.
- In a saucepan, combine peaches, 1/2 cup sugar, and water. Mix well and bring to a boil. Simmer for 10 minutes. Remove from pan.
- In a saucepan, melt vegan butter, 1 cup sugar, flour, and soy/almond milk.
- Pour mixture into 3-quart baking dish. Spoon fruit on top. Sprinkle cinnamon on top.
- Bake for 35 to 40 minutes. (Batter will rise to top during baking).
- Serve warm with your favorite soy ice cream!
The Southern Vegan 
I’m making this right now and am SO excited. I’m using frozen peaches, I’m sure it will turn out great. Thanks for the recipe!
I am making mine right now as well. Can’t wait to try I used fresh peaches however.
Mine turned out great
I just wasted my amazing fresh Colorado Peaches now in season on this horrible recipe! Batter wouldn’t rise through the peaches. I am now scraping off the peaches from the top to salvage them and use them for… Jam? Clearly this recipe does NOT perform at altitude!! Fellow Coloradans – be warned! Don’t waste your peaches.. or a very creative way to make jam, I guess! LOL!!
Ayyyyyye you hella funny. Your comment literally had me LOL. I will not be wasting my fresh peaches or can peaches. Thanks for your honesty
Nasty comment, as I’m sure the creator did not, perhaps, think about those “at altitide”. I doubt she intentionally had you ruin your peaches. Can we be a bit more respectful? It certainly isn’t a “horrible recipe”. Mine came out perfect as written.
Ok I have learned something here , you will have to use Self Rising flour in this recipe.
agghh! i know! fail!
I used organic flower so added some baking powder.
I did the same thing. It didn’t specify to use. SELF RISING ! IF. YOU USE ALL PURPOSE MUST ADD 2 TSP. BAKING POWDER.!!
i did the same thing too and made it without the self rising flour! it was a huge flop! i ended throwing it away! it was a waste of perfectly great peaches!
Uh oh, sugar isn’t vegan. Suitable substitutes include: molasses(I don’t like the way it tastes in some recipes), rice syrup, barley malt syrup and agave nectar. Otherwise that looks so GOOD. I’m craving some Peach cobbler right now. Only few people can make it right. I’m a G.R.I.T.S. also, who is vegetarian, going vegan. Glad I found your site :).
There are many vegan sugars Georgia Peach.
Unbleached cane sugar is vegan, and you can get sugar that specifically says vegan on it that isn’t bleached using a process involving bone char.
Try someplace like whole foods or any good health food store.
You can certainly use sweeteners like maple syrup or agave in many recipes, but trust me, as a 12 year vegan, sometimes you don’t want to add extra liquid to sweeten, or you end up with a MESS.
Actually sugar can be vegan as long as it is unprocessed, such as organic, raw, or succant…
I use Sugar In the Raw.
You can purchase vegan sugar at places like Whole Foods. Like a lot of vegan items, it’s a bit expensive.
Trader Joe’s carries a lot of Vegan items and their prices are great!!
Yes, sugar can be vegan. Cane sugar usually isn’t vegan as it’s run through bone char, most beet sugar is safe for vegans
However, I just read most beets grown in the US (for sugar) are genetically modified. Beet sugar is from GMO beets.
You would definitely have to adjust your liquids if using any of those suggestions, did you bake this and have success with different sweeteners? I haven’t had great luck with Sugar In The Raw (it seems to like staying that way, lol! I couldn’t get it to even “melt” in my tea) & wish companies would just stop using the bone deal to manufacture sugar.
My father is thiclose to choosing to be vegan (He had a heart attack so I live with my parents and my parents eat such crap but he LOVES animals and always comes in to see what i’m makin’ or bakin’ and says it smells great!). Anyhoo this is his fave dessert and my Mom made a terrible one. I’m hoping to seize this op to show them vegan is better. And OK, that i bake better than my Mom. :0)
All sugar in Australia is vegan, and self raising flour is the norm!
There are certain sugars u can use. I used organic sugar.
Actually Whole Foods does have a vegan sugar it is registered under their house brand “365”
Sugar is vegan. The processing sometimes isn’t. Organic sugar is vegan.
And I didn’t catch the self-rising flour thing in the comments, so I am currently ruining all the peaches I bought today. Annoyed.
I just figured this out too 😦 Grr…will it still taste alright do you think? It just looks kind of funny. I have never even heard of self rising flour.
something you can do if you don’t have self rising flour on hand, it works in most recipes, (I haven’t found one that it does not work in) add a little bit of baking powder to the flour, and sift (about a 1/2 teaspoon or so per cup of flour usually does the trick).
The things I cook or bake NEVER come out looking like the picture in the magazine or the cookbook! I figure I can give you something that looks good OR something that tastes good, but you probably won’t get both from me. Most people will vote for “tastes good” over “looks good”. I know that presentation is important, but unless you’re cooking or baking for a party or company or something, I wouldn’t worry too much about how something looks.
Oh my stars, I would never be able to sell my baked goods thanks to TV shows that make how food looks matter as much or more as what it tastes like. Who cares when it’s dancin’ on your taste buds? 😀 I couldn’t even take perfect photos. Substance
Very disappointed in this recipe. The batter did not rise at all. It was not until after I cooked it that I reviewed the comments and saw other people saying one needs to use self rising flour. I have made this using peaches picked fresh off a tree planted last year for one of my daughters. It still is very tasty, but the batter portion is mush. This is more like a bread pudding than a cobbler. Presumably it would’ve turned out fine if baking powder and then used along with the regular flour.
Sorry, even with self-rising flour this is the lousiest cobbler recipe I’ve ever tried. The batter was gooey and undercooked even after 45 minutes. Too much water. I’ll still eat this myself, but I was going to take it to work, now I have to scramble for something else….
The dough didn’t cook! Was I not supposed to put the water with the peaches on the crust? Or was I supposed to cool the crust separately?
Oh boy I put my peaches and water on top before I cooked it. I hope this things turns out ok. UGH
To make all purpose flour into self-rising flour add 1 1/2 tsp. baking powder and 1/2 tsp. salt to each level cup.
N place of self rising flour just use waffle/pancake flour…it works!
I think the problem may be that the dough mixture should have been spooned on top of the fruit instead of the other way around. I also added more flour (in addition to using “self-rising” flour– all purpose + baking powder + salt) and that made it “almost” baked. I think it would have actually baked if I put it on top instead of on the bottom.
Do any of you find it odd, like I do, that The Southern Vegan has not retested and rewritten the Peach Cobbler recipe after all of the comments posted about it?
Yes. Sorry, as a popular fellow blogger I think the writer has a responsibility to provide recipes that have been tested and proven true. Did the writer post this before actually making it? Upon realizing the error it should have been removed and not reposted until it was corrected. It’s just bad form because people (like me) are still making this recipe because it ranks on the top of Google.
Lol! It’s not THAT big of a deal! Cut her some slack people. Things be gettin heated.
i very much agree, and to “Overblown Much”, i say that it is a big deal, and “things actually don’t “be” getting heated…. we are people who want to bake and I really appreciate the feedback. I am on a very fixed income and even if I won the lottery tomorrow I would ALWAYS make sure to not waste food.
Do you bake? Do you bake special things for people who are vegan or who have allergies, etc? I do. I bake for people who can’t just go eat whatever. So yes, again it is a big deal, and i think people have been calm and respectful. It’s hardly Laugh Out Loud worthy to let good ingredients go to waste, have you been to the grocery recently?
Hopefully there’s a good recipe somewhere and things “be gettin heated” in my kitchen :0)
Still in 2017 it ranks at the top of Google results even though it’s not a good recipe as written. Yes that is strange.
This looked so divine that I had to use it in my article called, “Go For It: Bog Box Fruits+Veggies & 8 Great Recipes to Use Them All Up!” Can’t wait to make this peach cobbler with the case of peached I picked up at Costco! Check it out……http://veganamericanprincess.com/go-for-it-veggies-in-bulk-at-costco-8-recipes-to-use-them-all-up/
Funny–I found this recipe searching for something to do with our big box of Costco peaches that are starting to go… less than perfect.
Hope u try a small amount first before u bake for other people. I am anxious to see if this works. I will use a regular recipe next time and use Vegan ingredients. I find that works best for me
I, too, am now hacked off as I just made this and then read the comments about using self rising flour. I am an experienced enough baker that I can probably find a way to fix it, BUT, the blog author should have fixed this in the recipe, especially after all these comments. I will NEVER come to to this blog again.
Lemme guess, you’re the author? Friend of the author? I take it YOU didn’t waste a pretty expensive pile of peaches. Jeez. Even recipes get idiot trolls.
This is the worst thing I have ever made! This recipe should be removed….DO NOT MAKE THIS UNLESS YOU WANT HOT MUSH!! So angry that I didn’t read the comments before making this. What a waste of time and food!
I tried this recipe with a few modifications, and it was amazing. I did not add water to the fruit mixture – my peaches were super juicy and didn’t need extra liquid. I also threw in some blueberries and omitted the soy milk from the crust so that it resembled pie crust more than batter. The batter did not rise, but it didn’t need to. Because the crust stayed on the bottom of the baking dish, it wound up being on top when I transferred the cobbler to a serving dish.
I served the cobbler at a birthday party for a mix of vegans and non vegans along side a definitely non-vegan german chocolate cake from a local bakery. My guests – including the non-vegans – raved about the cobbler and declared it better than the german chocolate cake. Bottom line – with a few tweaks – this recipe makes a delicious peach cobbler.
Hi Making it now:) love the ingredients…i try my very best to stay away from conventional soy so I am using rice milk and non soy vegan butter and if I have ice cream it will be coconut based. ALL organic ingredients as well.
How did it turn out? I think I am going to keep searching after reading the comments, i hate wasting food.
I always read the comments first, and especially this time was looking to see if anyone had a suggestion for a substitute for “vegan butter”.
I like to make things from scratch whenever possible so would use water and a bit of almond paste rather than almond milk, for example. I might try coconut oil instead of a store shelf “vegan butter”.
I definitely would choose organic over something that may have glyphosates in it. It is extortion to have to pay more to avoid Monsanto’s trademarked poisons. It is a crime against humanity to shorten lifespans and cause disease. To do so for profit is even more egregious. .
I’m VERY glad I read through the comments before attempting this. Like many others, I also hate wasting food, and time. It was mentioned (not by the recipe creator) that using self-rising flour is necessary and looking back at the list of ingredients, I see there’s no rising agent such as baking powder. . . . so yes, how DOES this batter supposedly “rise to the top”?? Whoever this Southern Vegan is, she has a responsibility to reply to her commenters to a better degree than she has shown here and to also correct/or defend recipes that seem to be huge failures for all her “followers”. I won’t be trying this one.
Not a great result. It tasted okay but I wanted the dough to rise and it didn’t. I also wanted it to be crustier and it was mushy. I just put it back in the oven for a third time trying to get it crus tier. Just too mushy.
i wish i read the comments beforehand… i thought something was missing from the batter. I hope it turns out
I baked this peach cobbler tonight. After 40 minutes the dough was still raw. I baked it a total of 1 hour and 40 minutes on 350. It’s chewy and not quite like any other peach cobbler but thankfully it didn’t burn and tasted pretty good. I did use self-rising flour thanks to the comments I read. I also incorporated the juice that was in the peaches. Not sure if I was supposed to because it wasn’t mentioned. But peach cobbler has juice so I used it, maybe that’s why I had to cook it so long.
PLEASE amend this recipe to include some sort of rising agent to the dough (baking soda) and to either drain liquid from the peaches after boiling or add some cornstarch to it. I cooked this twice as long as the recipe said, and all I got was a goopy, uncooked slop in the center, but burned around the edges. Can someone please fix the recipe so others don’t waste their time. Thanks.
I wish I had read the comments before putting this together. No baking powder, no baking soda in the batter and no cornstarch in the fruit filling. What a disaster.
I did all kinds of stuff wrong but it still turned out good! More like a peach cobbler bread pudding . . . but with great flavor! 😀 I often use vegan recipes because I have some level of intolerance to dairy and eggs, but I bought some lactose free butter pecan ice cream and it was really great with the hot cobbler/pudding! Oh I also really enjoyed the pecans I put on top about 10 minutes before it was done cooking!
Thanks for recipe. I used a gluten-free flour, and it was cool!
I never write reviews for anything, but this recipe sucks. I spent so long peeling all the peaches and preparing this and it’s turned out terribly. Just wasted my evening and so many peaches because whoever wrote this recipe didn’t take the time to specify self rising flour. Thought it was strange that no baking powder or soda was used. Why is this recipe still up if it’s recieved such negative feeback? Wish I would have read the comments beforehand.
Ugh!! Just wasted my peaches!! I’ve been craving peach cobbler for days and found this recipe. Wish I would’ve read the comments about needing to use self rising flour before making. Bummer!! The recipe needs to be corrected.
OK. Silly us. Made this without reading the comments. So embarrassed when served this slop to company. So of course it needs baking powder. New question. My peaches were super juicy, so did adding all that juice add to the flour turning to mush? Recipe not clear on how much juice to put in. Doubt that Southern Vegan actually tested this, couldn’t have.
Unfortunately, I started this recipe before reading the comments. Discouraging. Fortunately, I hadn’t put it all together yet, so I was able to add the baking powder to the flour, only used one cup of milk and added a bit of corn starch to the peaches. I put the flour mixture on top of the peaches and baked it at 400° for 40 minutes. It turned out pretty good, but I’ll be looking for a better recipe.
Avoid at all costs.
Do the leftovers have to be refrigerated?
I’m wondering how many peaches 4 cups are because i might have not used enough
I don’t understand the negative responses! I have made this twice and it is so simple and delicious. Today my husband requested it again!
Thank you!
Same here! Made this and it came out perfect!
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This is great! The only thing I adjusted was I substituted oat milk because it tastes like grain so that there is no almond/soy/coconut after taste.