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This Vegan Strawberry Peach Cobbler is the perfect end-of-summer dessert for entertaining. It’s made with almond flour and sweetened with maple syrup for a refined sugar-free and gluten-free treat.
If you love pies for dessert, you have to give this cobbler a try. It has the same juicy, sweet cooked fruit filling, but you don’t need to make a whole crust. Instead, you stir together a simple buttery crumble topping, sprinkle it over the fruit, and bake. It’s that easy, and one of my favorite ways to use summer fruit.
Cobbler vs. Crisp vs. Crumble
If you’re wondering about the difference between cobblers, crisps, and crumbles, here’s the deal. A cobbler is made with a dougy topping that’s dolloped on top. Crisp and crumbles are the same, and are topped with a sprinkling of a topping that’s, well, crispier and crumblier!
Ingredients for Strawberry Peach Cobbler
Here’s what you need for this simple summer fruit dessert:
Peaches. You can use fresh or frozen, but you’ll want to remove the skin for the best texture.
Strawberries. These will also work both fresh and frozen.
Maple syrup. You can use another liquid sweetener if you like, such as agave. Also, you may need more or less syrup depending on how sweet your fruit is. Riper fruit will have a higher sugar content naturally.
Lemon juice. Be sure to use the fresh stuff!
Cornstarch. Arrowroot starch also works.
Flour. I use gluten-free all-purpose.
Butter. You can use vegan butter or coconut oil.
Milk. Any non-dairy milk will work.
To make this cobbler more hearty, you can amp up the topping. Feel free to add old-fashioned oats for extra flavor and texture.
This strawberry peach cobbler is best the day it’s made. But you can store leftovers in an airtight container in the fridge for up to two days. The fruit may get a little soggier as it sits.
Serving Peach Cobbler
Every good cobbler needs a scoop of vanilla ice cream to complete the dish. You can use your favorite vanilla dairy-free ice cream, or add coconut whipped cream.
Toss peaches, strawberries, maple syrup, lemon juice and cornstarch in a bowl (or in a 9×13 baking dish) to combine.
In another bowl, whisk together gluten free flour, almond flour and baking powder.
Cut the vegan butter into tiny cubes and cut into the flour mixture with a pastry cutter or use your hands to incorporate. Next add maple syrup and non-dairy milk and stir to create your dough.
Place blobs of the dough atop the surface of your baking dish and bake for about 25 minutes, or until the fruit is bubbling and the topping is nicely golden brown. Enjoy with dairy free vanilla ice cream.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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