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