• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes
    • Breakfast & Brunch
    • Lunch & Dinner
    • Vegetarian Sides
    • Vegan Desserts
    • Drinks
    • Gluten- Free
    • Refined-Sugar Free Desserts
    • 10 Ingredients or Less
    • 30 Minutes or Less
  • Popular Recipes
  • About
    • Discount Codes
    • Lifestyle
  • Work With Me
  • Subscribe

ShortGirlTallOrder logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Popular Recipes
  • Breakfast + Brunch
  • Lunch & Dinner Mains
  • Vegan Desserts
  • Drinks
  • About
  • Work with me
  • Follow ShortGirlTallOrder On:

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » All Recipes » Vegan Desserts

    Vegan Blackberry Peach Cobbler

    Published: Jun 25, 2020 · Modified: Aug 28, 2021 by Megan · This post may contain affiliate links.

    576 shares
    Jump to Recipe
    cobbler with text "vegan blackberry peach cobbler, refined sugar-free".

    Summertime is the perfect time to enjoy ALL the fresh berries & stone fruit, which makes this Vegan Blackberry Peach Cobbler the ultimate summer dessert! With a mix of juicy ripe peaches and tart blackberries in the filling plus a sweet biscuit dough on top, this vegan cobbler recipe is one you will be baking all season long.

    cobbler with peach slices and

    What is a vegan cobbler?

    I spent a decent amount of time researching the differences between a cobbler, crisp, and crumble and here's a quick recap of what I found. In the past, a traditional southern cobbler actually used to be baked similar to a pie with the dough layered on the bottom and top.

    However, over time the definition of a cobbler has changed. Now when you hear the word cobbler, it's likely going to be a recipe like mine with a fruit filling and sweet biscuit-like dough on top.

    This is a bit different than a crisp or crumble which traditionally has a crumbly mixture of butter, flour, and sugar baked on top of fruit. If you've tried my Vegan Nectarine Blueberry Crisp on SGTO, then you've also seen that a crumble topping can be made gluten-free by using a mix of oats and almond flour instead of wheat flour.

    Let's be honest, when we're baking vegan nothing is ever entirely "traditional". However, that doesn't mean it doesn't taste *even better* than it's butter and dairy filled counterparts!

    This cobbler recipe starts with a simple blackberry peach filling and then I topped it with a dough based off my favorite Vegan Blackberry Scones. It's a delicious, juicy, refined sugar-free, and buttery cobbler without any butter needed!

    an 8*8 baking pan full of cooked blackerries and and peaches with a cobbler dough on top

    How to make a blackberry peach cobbler

    This recipe is broken into two main parts- the blackberry peach filling and the sweet biscuit topping.

    Make the vegan cobbler filling

    The first part of this recipe involves mixing the filling ingredients together in an 8*8 baking tray.

    It's really important to make sure the arrowroot powder has been mixed in completely and there are no clumps left.

    If you're nervous about mixing it directly in the pan, simply add it to a bowl with the lemon juice first and whisk together until the starch has completely dissolved into a cloudy "slurry". Then, add that to the rest of the filling and use your hands to mix everything together.

    two pictures of peach blackberry cobbler filling ingredients like blackberries, peaches, lemon juice, arrowroot powder, and maple sugar

    Make the cobbler biscuit dough

    Like my blueberry scone recipe, this vegan peach blackberry cobbler uses frozen & grated coconut oil instead of butter in the dough. Grating in the coconut oil is important because it gives the cobbler dough flaky layers. 

    Unlike cookie recipes, we always add the dry ingredients to the mixing bowl first when it comes to a scone or biscuit dough. This means adding in the flour, sugar, baking powder, and salt to a bowl and sifting together. Then, grate in the frozen coconut oil.

    As a pro tip- I like to scoop out my coconut oil and add it to a freezer-safe bowl for 15-20 minutes before making this recipe. That way, the coconut oil isn't TOO frozen, but it's the perfect texture for grating.

    adding frozen coconut oil to bowl

    Once the coconut oil is in, I use a pastry cutter to "cut" the coconut oil into the dough. Then, add in the oat milk and continue to mix the dough using a fork or pastry cutter until a shaggy dough forms (see pictures below or the video for reference of what a shaggy dough looks like).

    I also want to mention that I LOVE my pastry cutter and it's such a good investment if you like making scones or vegan biscuits.

    vegan cobbler dough being mixed in bowl

    How to assemble vegan cobbler

    At this point, the 8*8-inch baking dish should be filled with the sugar-coated fruit and the cobbler dough should be ready. Luckily, assembling a cobbler couldn't be easier!

    Simply take chunks of the dough and add them to the top of the fruit filling. There's no magic formula for how many chunks you need, though as you can see I like my cobbler dough in 6  bigger pieces. Honestly, I think 6-10 is the perfect number for this smaller recipe.

    After that just add the vegan blackberry cobbler to the oven and bake for 45-50 minutes until the fruit is bubbly and the cobbler dough is browned and cooked through.

    baking tray filled with blackberries and peach slices topped with a cobbler dough before baking

    Once the cobbler is baked, serve as is or with a giant scoop of vegan vanilla ice cream on top of this vegan peach cobbler!

    FAQ & Substitutions:

    Can I use frozen or canned fruit in a vegan cobbler?

    You bet! If using frozen fruit, I would add the fruit to a colander and run it under water to thaw them and get rid of the extra moisture/water that comes from frozen fruit. Otherwise, your cobbler filling may end up a little too soupy.

    I personally haven't tried this recipe with canned fruit, but I would imagine it would work just as well (but the fruit may break down more as canned fruit tends to be softer than fresh).

    Can I prep this vegan cobbler in advance?

    Honestly, I would not recommend it. Cobblers are truly best 15 minutes after they're out of the oven.

    Since most of the time for this recipe is spent with the cobbler in the oven, I pop it in right as I'm about to serve dinner and it's usually ready to eat right when we are starting to get a second wind for dessert.

    How do I store blackberry peach cobbler?

    Leftovers can be stored in a closed container in the fridge for 2 days or in the freezer for up to 1 month.

    I find the cobbler tends to get too soggy after 2 days in the fridge as the dough will absorb more moisture from the fruit. For this reason, I actually always store my leftovers in the freezer and reheat for about 60-90 seconds in the microwave before eating.

    Can I use a different fruit in this recipe?

    Of course! Sub blackberries for blueberries, raspberries, blueberries, or any berry variety! I've also subbed peaches for nectarines and apricots in this recipe and they are just as amazing.

    a plate of blackberry peach cobbler getting a spoonful taken out

    So excited for you all to try the very first cobbler recipe to make it to SGTO! I live for fruit-filled vegan cobblers and crisps in the summer and I know this Vegan Blackberry Peach Cobbler is bound to be a favorite. Enjoy!

    -TSG

    More vegan fruit-filled summer desserts you will love:

    • stack of three donuts with strawberry rhubarb glaze dripping off top
      Vegan Strawberry Rhubarb Donuts
    • four chocolate cherry cupcakes in liners with vanilla speckled frosting and a red cherry on top of each cupcake
      Vegan Chocolate Cherry Cupcakes
    • blackberry lime scones with lime glaze on a baking tray
      Vegan Blackberry Lime Scones
    • plate with a biscuit filled with layers of coconut cream, vanilla strawberries, and a flower on top
      Vegan Strawberry Shortcake

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    a plate of blackberry peach cobbler getting a spoonful taken out

    Vegan Blackberry Peach Cobbler

    An easy vegan cobbler filled with fresh blackberries & peaches and topped with a buttery and fluffy dairy-free biscuit topping.
    5 from 5 votes
    Print Pin
    Course: Vegan Desserts
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 6 servings
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Fruit filling:

    • 2 cups fresh blackberries
    • 2 cups sliced fresh peaches
    • 2 Tablespoons maple sugar can be subbed 1:1 for white or coconut sugar
    • 2 Tablespoons lemon juice
    • 1 Tablespoon arrowroot powder

    Cobbler Topping:

    • ¼ cup frozen coconut oil
    • 1 cup all-purpose flour
    • ¼ cup maple sugar can be subbed 1:1 for white or coconut sugar
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • ¼ cup oat milk
    • 1 teaspoon vanilla bean paste or 2 tsp vanilla extract

    Instructions

    • Before starting this recipe make sure to place the coconut oil in the freezer for at least 15-20 minutes so it is frozen and preheat the oven to 375F.
    • First prepare the fruit filling. Add the slices peaches and blackberries to an 8*8 baking dish and top with the maple sugar, lemon juice, and arrowroot powder. Mix together until the arrowroot is completely dissolved and the mixture is evenly coating the fruit slices. Set aside the pan and make the cobbler topping.
    • Add the all-purpose flour, maple sugar, baking powder, and salt to a large mixing bowl and sift together. Then, take the frozen coconut oil from the freezer and grate it into the bowl of dry ingredients. It's okay if large chunks fall off. Use a pastry cutter or a fork to "cut" the coconut oil into the dry ingredients until crumbly.
    • Next, add in the oat milk and vanilla bean paste. Use the same pastry cutter or fork to cut the milk into the bowl until a shaggy dough forms. The dough should be moist, but not be fully together and should have chunks or pieces of coconut oil throughout.
    • Take the cobbler dough and break it into 6-10 pieces and arrange the chunks of dough on top of the fruit filling. Then, add the cobbler to the oven and bake for 45-50 minutes until the fruit filling is bubbling and the topping has browned and cooked through.
    • Remove the cobbler from the oven and let sit about 15 minutes before serving so the filling can firm up. Then, serve as is or top with a big scoop of vanilla ice cream. Enjoy!

    Notes

    • Leftovers can be stored in a closed container in the fridge for 2 days or in the freezer up to 1 month. I find the cobbler tends to get too soggy after 2 days in the fridge as the dough will absorb more moisture from the fruit. For this reason, I actually always store my leftovers in the freezer and reheat for about 60-90 seconds in the microwave before eating.
    • Peaches can be subbed for any stone fruit 1:1 (like apricots or nectarines)
    • Blackberries can be subbed for any berry 1:1 (like blueberries or raspberries)

    Nutrition

    Calories: 262kcal | Carbohydrates: 42g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 175mg | Potassium: 248mg | Fiber: 4g | Sugar: 21g | Vitamin A: 291IU | Vitamin C: 15mg | Calcium: 88mg | Iron: 2mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
    « Apple Thyme Bourbon Smash
    Vegan Chickpea Quinoa Arugula Salad with Lemon Garlic Dressing »

    Sign up for our newsletter!

    And receive our FREE ebook with 6 must make SGTO vegan dinner recipes ready in 40 minutes or less!

    Reader Interactions

    Comments

    1. Anonymous says

      August 20, 2021 at 6:31 am

      5 stars

      Reply
    2. Diana says

      August 20, 2021 at 6:30 am

      This is the *best* cobbler recipe I have ever made or is it my first ever cobbler?? Hehe either way it’s beyond amazing! The sweetness level is perfect & the biscuit topping is perfection. I made the filling and topping a few days in advance (kept them separate) & it still baked up beautifully! I used frozen vegan butter vs coconut oil and coconut sugar vs maple syrup for the biscuit topping and it was delicious. Sprinkle some raw turbinado sugar on top for an extra layer of sugary crunch. 10/10 will make this again and again.

      Reply
      • Megan says

        August 20, 2021 at 1:15 pm

        thank you for sharing!! I'm so happy you loved it and love hearing it worked after baking a few days later.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    picture of girl with curly hair holding a spoon of food.

    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

    More about me →

    Follow SGTO:

    Citrus Season Favorites:

    • overhead shot of dried citrus wheels including blood oranges, navel oranges, limes, and lemons
      How to make dried/dehydrated citrus
    • Grapefruit Olive Oil Cake with a slice cut out on top of a cake stand with grapefruit glaze and dried grapefruits on top
      Vegan Grapefruit Olive Oil Cake
    • plate of lemon pasta with peas, leeks, and fresh oregano on top
      Vegan Lemon Butter Pasta with Peas & Leeks
    • multiple lemon poppyseed muffins with lemon glaze and fresh lemons
      Vegan Lemon Poppy Seed Muffins
    • orange cookies with glaze and orange zest layered on a white wood board
      Vegan Orange Cardamom Sugar Cookies
    • a martini cocktail glass filled with a lemon drop with a dried lemon slice and dried lavender spring as garnish
      Lavender Lemon Drop Martini

    Footer

    ↑ back to top

    About

    • About
    • Contact

    Resources

    • All Recipes
    • Popular Recipes
    • Discount Codes

    Terms & Conditions

    • Privacy Policy & Disclaimer

    Copyright © 2023 ShortGirlTallOrder®. All Rights Reserved.