New England Sweet Peach Cobbler

Peach Cobbler in a Cast Iron Pan



  • 6 large peaches, thinly sliced
  • 1/2 cup brown or coconut sugar
  • 4 tablespoons vegan margarine (Earth Balance or Coconut Oil)
  • 12 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • pinch of salt
  • Optional: 1 tablespoon lemon juice

Biscuit Topping:

  • 1 cup flour
  • 1/4 cup chopped pecans
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 4 tablespoon margarine (Earth Balance or Coconut Oil)
  • 1/2 cup almond milk (or Plant-Based Milk)
  • pinch of salt 


  • Preheat oven to 400 F
  • In a saucepan melt margarine, add brown sugar, maple syrup, vanilla, (lemon juice) and a pinch of salt.
  • Next add the peaches. Let simmer for a couple of minutes.
  • Add to a cast iron pan. Let bake in the oven for about 10-15 minutes.
  • While the filling is baking, make the biscuit dough.
  • Combining the flour, ground pecans, cinnamon and pinch of salt. Stir to combine.
  • Melt the butter, add to the flour mixture along with the milk and stir gently to make a dough.
  • With a large spoon, add the dough in small dollops over the top of the peach filling.
  • Return to oven.
  • Bake at 375 F for 25-30 minutes


Note:  If the peaches are really juicy, and you don’t like the filling runny, you can add some cornstarch.  Start by adding 1 teaspoon cornstarch mixed with a teaspoon cold water to the filling mixture.  

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