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This Grilled Peach Cobbler is a summertime dream—a juicy peach filling topped with fluffy, buttery biscuits and baked to bubbly peach perfection! Plus it’s vegan, gluten-free, and oil-free.
This Grilled Vegan Peach Cobbler is the perfect summertime dessert! But I won’t pretend I haven’t eaten it for breakfast. In fact, I could enjoy a hefty serving of this juicy, fruit-filled cobbler every day if we’re being honest! Never had cobbler? Consider this your sign. 😉
Somewhat similar to a pie, but without a bottom crust, cobbler is a classic southern dessert consisting of a fruit base that’s topped with a biscuit-like dough and baked into gooey, fruity deliciousness! Today we’re making a wholesome peach filling with a fluffy gluten-free biscuit topping that’s crisp & buttery, with just the right amount of sweetness to compliment the tart peaches.
INGREDIENTS + INSPIRATION
With peach season in full swing, I’ve been dreaming up all of the ways I want to eat them. From smoothies to salad, to overnight oats, and now Grilled Peach Cobbler—I don’t think I’ll ever get bored of peach season! From May to about September, depending on where you live, you should be able to find fresh, fragrant peaches at your local grocery store. But don’t worry—if you can’t find any fresh peaches near you, I’ve tested this recipe with frozen peaches as well and it comes out delicious! Just see my recipe notes below. 🙂
HOW TO MAKE GRILLED VEGAN PEACH COBBLER
Remember when I said this Grilled Peach Cobbler was kiiiind of like a pie, but without the bottom crust? Well, thank you cobbler because you’ve just made the job a whole lot easier! No need to roll out layers of crust like you do with pie; simply toss all of your fruit mixture into a skillet, bake for a bit, then top with dollops of batter and continue baking until you’re left with golden, fluffy biscuits atop bubbly peach perfection!
- Heat one side of the grill to 350-400F.
- In a large bowl, whisk together the maple syrup, coconut milk, cornstarch, vanilla, cinnamon, and salt until combined. Then, gently fold in the peaches in and transfer to your cast iron skillet. Spread evenly, cover with foil, and place directly on the grill (cover down) for 15 mins, until bubbling and hot.
- In a medium bowl, whisk together the flours, baking powder, and salt until combined. Form a well in the center, pour in the coconut milk and maple syrup, and mix until a thick batter forms.
- Uncover the grill, then remove the foil and carefully dollop 2-3 tablespoon-sized scoops of batter evenly over the peaches. Sprinkle sugar over the dollops of batter (optional), then close the grill and bake for 20-25 mins, until cobbler is slightly browned on top.
- Let the skillet cool, then serve with ice cream, cool whip, or as-is.
This Grilled Peach Cobbler is delicious on its own, but it’s taken to a whole new level when topped with a scoop of plant-based vanilla ice cream or fluffy coconut whip! It’s the perfect sweet finish to nearly any summertime meal, especially a southern-inspired picnic spread like Vegan Mac and Cheese, BBQ Tempeh, Coleslaw, and maybe some Vegan Egg Salad! Since cobbler is best served when fresh, invite over some friends to help you eat it all! 🙂 Store any leftovers in the fridge for up to 3 days.
Grilled Vegan Peach Cobbler
This Grilled Peach Cobbler is a summertime dream—a juicy peach filling topped with fluffy, buttery biscuits and baked to bubbly peach perfection! Plus, it’s vegan, gluten-free, and oil-free!
For the Peaches:
- Dairy-free butter or spray oil
- 1/2 cup (120 ml) grade A maple syrup
- 1 tablespoon full-fat coconut milk
- 1 tablespoon cornstarch or arrowroot powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 7 cups (1050 g) 1/2-inch fresh peach slices (5–6 large peaches)
For the Cobbler:
- 1 cup (120 g) gluten-free all-purpose flour blend
- 1/2 cup (45 g) blanched almond flour
- 1 ½ teaspoons baking powder
- 1/4 teaspoon sea salt
- 3/4 cup (180 ml)+ 2 tablespoons full-fat coconut milk
- 2 tablespoons grade A maple syrup
- Optional: 1 tablespoon turbinado or raw cane sugar, to sprinkle on top (optional)
- Optional: dairy-free vanilla ice cream or coconut whip, to serve
- Prep: Heat one side of grill to medium-high (350°F to 400°F). Spray or grease a 10″ cast iron skillet and set aside.
- Cook the Peaches: Add the maple syrup, coconut milk, cornstarch, vanilla, cinnamon, and salt to a large bowl and whisk until well combined. Add the peaches to the bowl, then gently fold into the mixture until everything is evenly coated. Transfer the peach mixture to the cast iron, spread evenly, then cover with aluminum foil. Place directly over the grill heat and bake for 15 minutes, until bubbling and hot.
- Cobbler: Add the flour, almond flour, baking powder, and salt to a medium bowl and whisk until combined. Form a well in the center of the bowl, then pour in the coconut milk and maple syrup. Mix until a thick batter forms.
- Final Bake: Uncover the grill and remove the foil. Carefully use a spoon to dollop 2-3 tablespoon sized- scoops of the batter evenly over the peaches. Sprinkle turbinado sugar over the dollops of batter, if using. Close the grill lid and bake for an additional 20 to 25 minutes, until the cobbler has risen and is slightly browned on top.
- Serve: Let the skillet cool for 5 to 10 minutes before serving with ice cream, coconut whip, or as-is. This recipe is best enjoyed fresh, but leftovers can be kept in the fridge for up to 3 days.
- Oven directions: Preheat the oven to 375F and follow the cooking instructions as written; if you are cooking in the oven, you can use a non cast-iron dish as well.
- Frozen Peaches: If using frozen peaches in place of fresh, thaw them first and drain off the extra liquid.
- Substitutions: I have not tested this recipe with any other flour substitutions. Maple syrup can be replaced with another liquid sweetener. Coconut milk can be replaced with another creamy milk, such as full fat oat milk or homemade nut milk