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Vegan Peach Cobbler

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  • Author: Eat Drink Shrink
  • Total Time: 35 minutes




  • 1 16oz package strawberries, or 2 cups, sliced
  • 1/4 cup cane sugar
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon cornstarch
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon vanilla extract

Biscuit Topping:


  • 2 tablespoons coarse sugar
  • Vegan ice cream


  1. Preheat your oven to 400 degrees F.
  2. In a large bowl, stir together the strawberries, sugar, lemon juice, cornstarch, kosher salt, and vanilla  extract.
  3. Add the strawberries to the cast iron skillet and bake for 10 minutes.
  4. Remove from heat, set aside. In the meantime, prepare the biscuit topping. In a large bowl, whisk together the flour, sugar baking powder, and salt. Using a pastry blender, cut in the vegan butter until it resembles peas.
  5. With a fork, stir in the milk just until the mixture comes together. Avoid overmixing.Drop spoonfuls of the biscuit dough onto the baked strawberries. Slightly smooth to avoid any overly thick areas.
  6. Sprinkle the top of the dough with coarse sugar.
  7. Return the cobbler to the oven and bake for an additional 25-30 minutes or until bubbly and browned on top. A toothpick inserted near the center should come out clean.
  8. Allow the cobbler to rest for at least 30 minutes. Serve warm or at room temperature with vegan ice cream. 
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes


  • Serving Size: 4