Peach and Blackberry Cobbler

Pin It

This vegan cobbler is easy to make and is the perfect winter warmer, with tangy blackberries, sweet peaches and spicy ginger to make a bowl of beautifully harmonious flavours.  Mmm mmm.

Serve this delicious dessert with a scoop of vegan ice cream for comfort food at its best.

Confession time.  The recipe for the cobbler topping was thieved from my dear mother, but you know, we’re family so sharing is caring… 🙂

I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂

A white dish filled with deep purple blackberry and peach fruity filling and golden almond topped cobbler
A Vegan Visit

The Video Recipe :

The Written Recipe :

Peach and Blackberry Cobbler 2 Sq

Peach and Blackberry Cobbler

This dessert is easy to make and is the perfect winter warmer; with tangy blackberries, sweet peaches and spicy ginger to make a bowl of beautifully harmonious flavours. Mmm mmm
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: British
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Serves: 6
Calories: 400kcal
Author: Tara


Fruity filling:

  • 400 g blackberries (fresh or frozen)
  • 300 g peaches (fresh and ripe or canned, chopped into bitesize pieces)
  • 1 tbsp fresh ginger (finely minced)
  • 50 g coconut sugar
  • 2 tbsp lemon juice

The cobbles:

  • 275 g plain flour
  • 50 g ground almonds
  • 80 g coconut sugar
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 1 tbsp baking powder
  • zest of 2 lemons
  • 150 g coconut yoghurt
  • 60 ml dairy free milk
  • 1 tsp vanilla extract

To top:

  • 30 g flaked almonds


  • Put the fruity filling ingredients in a saucepan and simmer over a medium heat for around 15 minutes.
    400 g blackberries, 300 g peaches, 1 tbsp fresh ginger, 50 g coconut sugar, 2 tbsp lemon juice
  • In a bowl, mix together the dry ingredients for the cobbles (except the flaked almonds).
    275 g plain flour, 50 g ground almonds, 80 g coconut sugar, 1/4 tsp salt, 1 tsp cinnamon, 1 tbsp baking powder, zest of 2 lemons
  • Add the wet ingredients and bring them together into small scone-sized balls.
    150 g coconut yoghurt, 60 ml dairy free milk, 1 tsp vanilla extract
  • Preheat the oven to 170°C fan (190°C conventional / 375°F / gas mark 5).
  • Once the fruity filling has been simmering for 15 minutes, transfer it into an oven proof dish. Use a slotted spoon to get rid of any excess liquid, especially if you have used frozen fruit.
  • Top the fruity with the cobbles and sprinkle them with flaked almonds.
    30 g flaked almonds
  • Bake for 30 minutes.



Vegan / Dairy Free / Egg Free / Oil Free / Soy Free / Refined Sugar Free
Recipe inspired by: ?? UK
Please check the allergens on the ingredients you purchase before use.  The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.  Nutritional values are estimated and exclude any optional extras.


Calories: 400kcal | Carbohydrates: 71g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Sodium: 371mg | Fiber: 7g | Sugar: 23g | Net Carbohydrates: 64g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!


Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.