Vegan Breakfast Peach Cobbler

I love doing breakfast for dinner, but I think dessert for breakfast might be even better. This vegan peach cobbler recipe combines peaches, of course, in a filling that is much lighter on sugar than in a traditional peach cobbler. The other ingredients are pretty much what I would eat for breakfast: baked oats, maple syrup, almond milk, and cozy spices.

Best of all, the food processor makes quick work of combining the ingredients for the batter. This homemade cobbler only needs 10 minutes of prep, then you can get ready for the day while your peach cobbler bakes in the oven.

Peach Cobbler vs. Crisp

Cobblers and crisps are similar desserts, with a fruit filling and a crunchy topping. The main difference between this peach cobbler and a fruit crisp, like apple crisp or strawberry crisp, is that a crisp topping contains oats, while cobblers and crumbles traditionally do not. That didn’t stop me from adding oats to the batter for my peach “cobbler!”

I made the crust by grinding the oats into a flour, then mixing in the other ingredients to create a cobbler-like topping. The peach filling is also incredibly simple; drain a can of peaches, then add the spices and oat flour.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Canned peach slices – I like canned peaches for this recipe because fresh can be hit-or-miss. With canned, you know they’re going to be sweet and tender! Plus, it saves you the work of having to blanch, peel, and pit fresh peaches. I use Libby’s Yellow Cling Peach Slices, but any brand works.
• Spices – Ground cinnamon, nutmeg, and a little sea salt. If you can grate your own nutmeg, it will really make the filling shine! But store-bought ground nutmeg is just fine too.
• Lemon juice – A little bit of acid brightens the flavor of the filling and brings balance to the flavours.
• Oat flour – Oat flour is actually super easy to make at home. All you need to do is blend gluten-free oats in a food processor or blender until it resembles a fine flour. 
• Maple syrup – This is optional, I just love the distinct flavor it brings to cobblers and crisps. If you prefer a sweeter cobbler, feel free to add in some extra maple syrup or agave nectar to the peach filling. You could also skip a sweetener altogether.
• Gluten-free oats – To make the topping. Regular oats work just fine as well if you prefer to use those.
• Coconut oil – Measure it from solid, and not liquid form.
• Unsweetened almond milk – Or another unflavoured, unsweetened plant milk you have on hand.

How to Make Vegan Peach Cobbler

Ready to have dessert for breakfast? Here’s what you’ll need to do to make this breakfast peach cobbler.

1. Prepare. Preheat your oven to 350ºF and grease a cast-iron skillet lightly with coconut oil. Meanwhile, in a food processor, grind the oats into a flour-like consistency.
2. Mix the filling. Next, add all the ingredients for the peach filling to a 10-inch cast iron skillet. Stir to combine.
3. Prepare the topping. In the food processor with the remaining oats, add the sea salt and process again. Add the solid coconut oil and cut it into the “flour” by pulsing slowly until the mixture forms crumbs. Pour in the agave nectar or maple syrup and almond milk and pulse until a slightly wet dough comes together. Don’t over-mix the topping. Once the mixture comes together, it’s ready to be added to the cobbler.
4. Bake. Lastly, spoon the dough mixture over the peach filling, then bake for 30 to 35 minutes, or until the cobbler topping has set.
5. Serve. Remove the skillet from the oven and let the cobbler cool slightly. Serve with coconut cream (or cashew whipped cream!), an extra drizzle of agave nectar or maple syrup if desired, and even more fruit.

Can I Use Fresh Peaches in This Recipe?

While canned is easiest, you can make a fresh peach cobbler or even use frozen peaches in this recipe. If you’re using fresh peaches, cook them down with the spices and lemon juice in the skillet first, like you would for the filling in apple pie. Frozen peaches can be used as-is, though they’ll need to be completely thawed before you make the filling.

Recipe FAQs

Serving Suggestions

This breakfast peach cobbler is best served warm with a generous dollop of coconut cream, extra peaches, and some chopped nuts for crunch. It’s also delicious with vegan coconut yogurt or vegan ice cream.

How to Store

Leftover cobbler can be stored in an airtight container and refrigerated for up to 3 days. To reheat, simply pop it into a 350ºF oven or microwave for a few minutes until warmed through. 

Can Peach Cobbler Be Frozen?

Yes, this breakfast peach cobbler can be frozen. Wrap it tightly with plastic wrap, or transfer leftovers to an airtight container. Freeze for up to 3 months, then thaw in the refrigerator overnight before reheating according to the instructions above.

More Fruit Desserts

• Fruit Pizza
• Grilled Stone Fruit with Coconut Cream
• Vegan Crepes
• Lemon Blueberry Bundt Cake
• Apple Strudel

Enjoy friends! If you make this breakfast peach cobbler, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!