Gluten-Free Vegan Peach Cobbler featuring sweet fresh peaches and a rich oatmeal crisp topping. This simple recipe requires zero baking experience and basic pantry ingredients you probably already have on hand. 

Gluten-Free Vegan Peach Cobbler in a cast iron casserole dish with two forks, ready to eat.

When I originally made this easy Peach Cobbler recipe back in 2016, it vanished within minutes of it coming to fruition.

Myself and two others hovered over it like vultures until the whole dessert was devoured.

While this delicious dessert can easily feed four individuals, I recommend doubling the recipe if you plan on serving more than 3 because it is just that addictive.

Plus, you’ll want some leftovers for breakfast the next day, right?

This delicious gluten-free peach crumble is quick and easy to prepare, and zero baking experience is needed.

The end result is all things crispy, crumbly, gooey, peachy yet vanilla-y and citrusy, sweet and tangy, warm and comforting, yet fresh and light.

You can probably tell from the Paleo Strawberry Crumble, Gluten-Free Blueberry Crumble, and my Paleo Blackberry Cobbler I shared in years passed that in the event I’m whipping up a non-chocolate-oriented dessert, I’m fully invested in the fruit crumble/crisp. 

The roasting process brings out a great deal of flavor, and I love the self-caramelizing factor that comes with fruit due to its natural sugars. In this case, the peach juices create that gooey effect which makes for the most delicious cobbler.

Gluten-Free Vegan Peach Crisp in two small cast iron skillets for individual portions with vanilla ice cream.

The cobbler topping is so simple to prepare, you’ll want to whip it up for every single fruit crisp or crumble you make in the future. Because we don’t use butter in the recipe, there is no cutting cold butter into all-purpose flour or the need for any fancy pie crust tools.

All it takes is a bowl and a few seconds of stirring to make this amazing topping a reality.

The recipe highlights here are that this easy vegan peach cobbler is gluten-free, egg-free, quick and easy to prepare, and only requires a handful of basic ingredients.

Plus, it tastes rich and buttery in spite of being buttery-free and dairy-free. You’d never guess this easy peach cobbler wasn’t made with standard cane sugar, butter, and flour!

Gluten-Free Vegan Peach Crisp in two small cast iron skillets with scoops of vanilla ice cream, ready to eat.

Let’s discuss the basic ingredients for peach cobbler.

Ingredients for Vegan Peach Cobbler:

For the Gluten-Free Crisp Topping:

Gluten-Free All-Purpose Flour & Rolled Oats: The easy cobbler topping for this peach crisp is made using a gluten-free flour blend and rolled oats or quick oats. I used Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, along with their Gluten-Free Old Fashioned Oats.

Pure Maple Syrup: Used to sweeten the cobbler topping, I keep it natural with pure maple syrup. For a sweeter topping, add 1 to 3 tablespoons of regular white sugar or brown sugar in addition to the pure maple syrup.

Coconut Oil: The delicious fat portion of the crumble topping that brings all of the ingredients together and makes the topping taste buttery in spite of containing no butter. I use unrefined coconut oil for the best results because it has richer flavor. If you aren’t dairy-free, use melted butter instead of coconut oil.

Sea Salt & Cinnamon: Bringing warm flavor, a little cinnamon brings a little something special to the topping and salt enhances all of the flavors. Skip the cinnamon if you aren’t into it.

Peach Filling Ingredients:

Fresh Peaches: Ripe juicy peaches are the reason we’re all here! Ripe peaches get sliced up and tossed with a few ingredients to make a gooey, delicious peach filling. For the best peach cobbler recipe, be sure to use sweet peaches.

If the peaches you’re using unripe peaches, consider adding a few tablespoons of a granulated sweetener (in addition to the pure maple syrup) so that the cobbler turns out perfectly sweet. 

Gluten-Free All-Purpose Flour: Used to thicken the peach mixture so that it’s so gooey and thick and delicious, we use a little gluten-free all-purpose flour. Use the same one as the cobbler topping.

Pure Maple Syrup: A little pure maple syrup brings amazing sweetness to the fruit cobbler and enhances the gooey texture.

Fresh Lemon Juice and Lemon Zest: I love adding fresh lemon juice and lemon zest to bring a little citrus vibrance to the filling. It creates a lovely nuance that you’d never guess is so tasty!

Pure Vanilla Extract: Warm vanilla notes bring an inviting essence to the cobbler and help counterbalance the citrus.

Ground Cinnamon and Sea Salt: A pinch of salt brings out that delicious peach flavor and a little cinnamon adds warmth.

I also love adding fresh ground nutmeg, although this ingredient is optional.

Now that we’re familiar with the simple ingredients for gluten-free peach cobbler, let’s make it!

How to Make Vegan Peach Cobbler:

Making this gluten-free peach cobbler is super simple and only requires three steps and so little time or effort.

1.) Make the Peach Filling:

Cut the peaches into slices and remove and discard the pit. Whether or not you peel off the peach skin before cutting the peach slices is up to you! 

To make the peach cobbler filling, gently toss fresh sliced peaches, lemon juice and zest, pure maple syrup and a small amount of gluten-free flour in a mixing bowl.

Transfer the peach filling to a 8″ x 8″ casserole dish, cake pan or baking dish (or one of similar size). 

2.) Prepare the Biscuit Cobbler Topping:

Simply stir up all the ingredients for the cobbler topping in a mixing bowl, and you’re DONE! 

You can use the same bowl you used to toss together the peach filling. The topping is so silly simple to prepare, you’ll want to whip it up for every single crisp/crumble ever.  

Peach filling mixture in a casserole dish and crumble topping mixture in a separate bowl.

3.) Make the Cobbler:

Scoop portions of the cobbler topping on top of the peaches. You don’t have to be perfect about this! I spoon it over haphazardly in a somewhat even layer.

Bake the cobbler until the topping is golden brown delicious and you’re in for a real wild ride!

My favorite way of enjoying a good seasonal fruit crisp is with a hefty scoop of my Dairy-Free Vanilla Ice Cream (or 3-Ingredient No-Churn Vanilla Ice Cream for those who do dairy).

Close up of a single serve of peach cobbler in a small skillet with a melted scoop of vanilla ice cream.

If you follow a grain-free diet and are looking for a grain-free peach cobbler or a paleo peach cobbler recipe, make my Vegan Paleo Peach Cobbler, which uses almond flour for the crumble topping.

If you enjoy peach desserts, also try my Vegan Peach Pie Bars or my Paleo Peach Coffee Cake

Two servings of peach cobbler in separate skillets with ice cream and the rest of the peach cobbler to the side.

And that’s it! Summer’s favorite dessert that is perfect for peach season. You can make this easy dessert recipe year round using frozen peaches or canned peaches too.

Be sure to make extra fresh peach cobbler to enjoy for breakfast or brunch! The next time you’re craving an old fashioned peach cobbler recipe, whip up this easy recipe!

If you love fruit desserts no matter the time of year, also try these reader favorites.

More Fruit Crumbles and Cobblers:

Peach crumble for breakfast, snack, and dessert! Don’t forget the scoop of vanilla ice cream!

Gluten-Free Vegan Peach Cobbler in a cast iron casserole dish with two forks, ready to eat.

Peach Crisp (gluten-free and vegan)

4.44 from 46 votes
This Gluten-Free Vegan Peach Cobbler Recipe showcases juicy peaches and the easiest crumble topping that tastes rich and buttery in spite of being dairy-free! Serve it warm with a scoop of vanilla ice cream for a delicious dessert!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 Servings


Peach Filling:

Crumble Topping:


  • Preheat the Oven to 350 degrees F and lightly oil an 8-inch or 9-inch square or round baking dish (I used a 9-½-inch cast iron oval baking dish).
  • Combine all of the ingredients for the crumble topping in a mixing bowl and stir well to combine. Refrigerate for 5 minutes while you prepare the rest of the recipe.
  • Add the sliced peaches to a large mixing bowl, along with the rest of the ingredients for the peach filling. Gently toss everything together until combined.
  • Transfer the peach filling to the oiled baking dish, then evenly spread the crumble topping on top. Bake on the center rack of the oven for 40 to 50 minutes, or until topping is golden-brown and crispy.
  • Allow crumble to cool 15 minutes before serving with ice cream.



If you don't follow a gluten-free diet, you can use regular all-purpose flour and oats.
Similarly, if you don't follow a dairy-free diet, use melted butter instead of coconut oil.


Serving: 1Serving (of 4) · Calories: 446kcal · Carbohydrates: 71g · Protein: 4g · Fat: 19g · Saturated Fat: 15g · Polyunsaturated Fat: 1g · Sodium: 301mg · Fiber: 4g · Sugar: 40g
Author: Julia
Course: Desserts & Treats
Cuisine: American
Keyword: gluten free desserts, gluten-free peach cobbler, healthy desserts, peach cobbler recipe, peach recipes, vegan desserts, vegan peach cobbler
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

This post is sponsored by Bob’s Red Mill. All opinions are my own, and I thank you for supporting the brands that help make this site possible. For more delicious recipes, please visit!

I originally shared this recipe on August 5, 2016. I updated the information, made a slight change to the recipe and updated the photos.

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

Gluten-Free Vegan Peach Cobbler - dairy-free, refined sugar-free, easy to make healthy dessert!

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

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Questions and Reviews

  1. Was in Iceland two years ago in June – YOU MUST HAVE SLEEP MASK! The daylight will keep you awake. And be sure to check out the world’s only penis museum – I am serious!

    This recipe is on the menu for the weekend. Looks wonderful.

    And thanks for the movie rec – sounds perfect.

    I am a new subscriber and love this post!

    1. Hi JoAnne, My mistake – thanks for catching that. It’s 1/3 cup of coconut oil. I fixed the recipe 😀

        1. Hi Lisa,

          One of my readers used butter and said it turned out fantastically. Use a 1:1 ratio. 🙂 You can also use olive oil, grapeseed oil, avocado oil, or almond oil. If using olive oil, just be sure it’s not Extra Virgin, or else the crisp will definitely have a strong olive oil flavor. You can basically use any oil that doesn’t have a ton of flavor. Hope you enjoy!

  2. Iceland?? Instead of Peoria?? This is unthinkable. I think that you need to bring me a big bowl of this just because of this decision you’ve made. Wait. Screw the bowl. Just bring me the entire baking dish full.

  3. This is THE BEST crisp ever. In lieu of peaches, since it’s almost thanksgiving, could one substitute apples instead of peaches? If so, which kind/should they be peeled/switch/add to any of the seasonings? Thank you! We can’t wait to try this with apples?

    1. Hi Emily,

      Apples or pears would definitely work! I would just follow the recipe as is if you use pears. If you use apples, I would stew them in a little bit of water on the stovetop first to get them to soften. Let me know if you have any other questions! xo

        1. Hi Heidi,

          Absolutely! I would replace the liquid sweetener with a little bit of coconut milk or oil to offset the loss of liquid if the biscuit portion seems to thick. But you can definitely use cane sugar instead of pure maple syrup in a 1:1 replacement. Let me know how you like it! xo

    1. Hi Katie, I have never tested the recipe using frozen peaches, but my guess is it would end up too watery. If you’d like, you can thaw the peaches first to ensure any excess water is removed first. Hope this helps!! xo

    1. HI Nancy,

      I left the skins on to be sure the peach slices stayed intact, but my guess is it would still work if the peaches are pealed.

  4. I’ve made this recipe many times, it is so good! This time I used plums instead of peaches which was also yummy. Thanks for a great recipe : )

  5. Do you think this would work if I made the two components ahead and kept in the fridge for a few hours before combining and baking…don’t have time to prep right before eating. Thanks!

  6. Was all set to jump on the Paleo version of this recipe. However, bummed to note the ingredient list for that version is empty? Was there a problem and they were deleted or did they just never quite make it there yet? Thanks.

    1. Hi Don,

      My apologies! I’m not sure what happened, but I added the ingredients back in, so you’re good to go! Hope you enjoy! xoxo

    1. Hi there! I believe oat flour will work just fine. The topping may be more dense, but it should still be tasty. Without having tested it, I can’t be sure, but you should be able to do a 1:1 sub without issues.

  7. Hello! Sounds like a yummy recipe. I am interested in making a single serving with 1 peace. Do you have insight into how much to use in terms of the rest of the ingredients?

    1. Hi there!

      I haven’t tried the recipe scaled down, but I would make 1/6 of the topping in order to make it a single-serve dessert 🙂 Let me know how it turns out! xoxo

    1. Hi Shirley! The whole recipe for the cobbler topping would need to change if you substituted with coconut flour, as coconut flour absorbs four times the amount of liquid than any other flour and often requires eggs to keep it from being overly dense. I would try googling a cobbler recipe that uses coconut flour for the best result! xoxo

  8. After canning peach jam, I decided to try this recipe with leftover peaches. It turned out real well. Due to food allergies, I used my own gluten free flour mix but otherwise followed the recipe. I cannot eat dairy so Instead of ice cream with the crisp, I drizzled a little bit of warm coconut milk over the crisp. It was yummy. I will make this recipe again. Thank you for sharing the recipe. I am wondering though, can this recipe be made with canned peaches when fresh are not in season?

    1. So happy to hear you enjoy the recipe! I imagine it will work great with canned peaches, but I haven’t tried it myself. xoxo

  9. Hi there Julia.
    Getting ready to make this, possibly mixing in nectarines and apricots. Will that work? What is the best way to store leftovers? Also, thinking about sprinkling a few chopped candied pecans on top. What do you think?
    Thank you,

    1. Hi Petrina! Apricots and nectarines sound great! I imagine that will turn out beautifully. For storing, you can either wrap the baking dish in plastic wrap and keep it in the refrigerator for up to 1 week, or you can transfer leftovers to an airtight container (like tupperware). Candied pecans sound amazing!! I bet they will add a delightful crunch and sweetness. Enjoy!

  10. Made this last night – my first time making a peach cobbler – and it is outrageously good! I love that it’s not overly sweet and the topping crisped up beautifully.

    With Colorado peaches in season, I think this one will be on heavy rotation for a while.

    Thank you for a delicous dessert recipe!

    1. I’m so thrilled you enjoy it, Patti! I love that it isn’t too sweet as well and the crispy texture of the topping is just so glorious to me. I’m betting those Colorado peaches made it so delicious! xo

    1. Hi Kristen! You can wrap the pan in plastic wrap and store it in the refrigerator for up to 5 days, or transfer the cobbler to an airtight container and refrigerate 🙂 Hope you enjoy!