This vegan peach cobbler has a spiced peach filling topped with a crunchy biscuit topping. Almond milk stands in for dairy, and whole-wheat flour adds a subtle nuttiness that vegans and non-vegans alike will enjoy., May 2022


Read the full recipe after the video.

Recipe Summary

15 mins
1 hr 5 mins

Nutrition Profile:



Biscuit Topping


Instructions Checklist
  • To prepare filling: Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking dish with cooking spray. Stir peaches, 1 cup sugar, 1/4 cup whole-wheat flour, cinnamon, lemon juice and salt together in the prepared baking dish; spread into an even layer. Let stand at room temperature for 10 minutes.

  • Meanwhile, prepare biscuit topping: Whisk whole-wheat flour, all-purpose flour, granulated sugar, baking powder and salt together in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add almond milk and lemon zest; stir just until evenly moistened. Drop the dough by rounded tablespoonfuls onto the peach mixture to form 12 mounds; sprinkle the dough evenly with turbinado sugar. Bake until the filling is bubbly and the biscuits are browned, 40 to 45 minutes. Let stand for 10 minutes before serving.

Nutrition Facts

about 2/3 cup peach mixture & 1 biscuit
218 calories; protein 2g; carbohydrates 42g; dietary fiber 3g; sugars 29g; added sugar 22g; fat 5g; saturated fat 5g; vitamin a iu 427IU; vitamin b3 niacin 1mg; vitamin c 137mg; vitamin d iu 6IU; vitamin e iu 1IU; folate 19mg; sodium 189mg; calcium 43mg; iron 1mg; magnesium 13mg; phosphorus 34mg; potassium 45mg; niacin equivalents 1mg; selenium 7mcg.