Summery, Vegan, Dairy-free, Delicious. Sings, too.

Riddle: It’s summer. Fourth of July weekend to be specific. You’re assigned dessert. What do you bring to a party to feed seven grown-ups and seven kids, one of whom has a dairy allergy?

In my mind, only one answer: Cobbler.

But wait: Butter + Dairy Allergy = Not the Nicest Thing to Do

And: Cobbler – Butter = Not Much of  a Cobbler.

Still, not an option. My mother-in-law has been making fruit cobblers on the Fourth for the last ten years and celebrating the holiday without one would be like foregoing the flags and fireworks. A little scouring of this cool Internet thing turned up a bunch of vegan takes on the classic. This blackberry-peach version is a composite of a bunch — almond milk stands in for the regular milk and oil stands in for the butter.

I like doing all the fruit and sugar tossing right in the baking dish instead of in a separate bowl.  It makes for one less big-ticket item to wash.

Please-Everyone Summer Fruit Cobbler

2 pounds peaches, peeled, pitted, and sliced
1 small container blackberries (or blueberries or raspberries)
1/3 cup sugar
about 1 tablespoon lemon juice

1/2 cup almond milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons maple syrup
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2/3 cup sugar
2 teaspoon baking powder
1/4 teaspoon cinnamon
pinch salt

Preheat the oven to 400°F. In a glass baking dish, toss together the fruit and sugar. Cover with foil. Bake for 20 minutes.

While the peaches are baking, prepare the cobbler topping. In a small bowl, stir together the almond milk, oil, vanilla and almond extract, maple syrup, and set aside. In a large bowl, place both flours, sugar, baking powder, cinnamon, and salt, and stir well to combine. Add the wet ingredients into the dry ingredients slowly, stirring to combine after each addition.

After the fruit has cooked, remove the piece of foil. Scatter spoonfuls of the dough on top of the fruit (smushing and flattening down the dollops a bit; if you like your cobbler more fruity, less cakey, you may not want to use all the dough batter you’ve made) and return the pan to the oven. Bake another 15 minutes or until the topping is golden brown. Allow to cool for 10 minutes before serving.

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Mary Ann

As a mom of a 2.5 year old with pretty severe dairy, egg and peanut allergies, I welcome any new and yummy recipes I can find! This looks great, and I especially like the addition of whole wheat flour. Hoping to try it out this weekend. Thanks again for a vegan recipe … much appreciated.

p.s. What size is the baking dish? Can’t tell if it’s square or a 9×13.

Ann Boyd

I’ve had great success substituting Earth Balance buttery spread for butter in crisps and cobblers for vegan friends, just to toss out another option. This one looks great too!


My five year old and I eat soy ice cream for breakfast or lunch on a hot day. Why not add the cobbler…with nuts!

nursing schools

Great information! I’ve been looking for something like this for a while now. Thanks!


If I wanted to sub the butter and milk back in for the almond milk and oil, would I still use a 1/2 cup milk – whole milk ok? and how much butter would you say?


I know this is an old recipe, but has anyone ever
Used apples instead of peaches? If so, how many?