Peach Mango Cobbler

Would you believe I had made it through 4 decades on this planet without ever making a cobbler? And I don’t remember ever eating one either.

What is a cobbler, you say? It’s baked fruit with fresh biscuit dough on top, which sounds and tastes spectacular.

You can use peaches, plums, or mangoes in this recipe.


Fruit filling

  • 3-4 cups ripe peaches, plums, and/or mangoes, chopped up
  • 2 Tbsp cornstarch
  • 2 Tbsp brown rice flour

Biscuit dough

  • 1 1/3 cups soy milk
  • 2 Tbsp apple cider vinegar
  • 3 cups gluten-free oat flour (I just run oats through the food processor until they’re ground up into flour)
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/2 cup coconut sugar
  • 2 Tbsp coconut oil
  • 2 tsp vanilla


Bake the fruit: Mix all the fruit filling ingredients together and spread out in a greased 8×8″ or 9×13″ pan. Cover with foil and bake at 425F for 20 minutes.

While that’s baking, make the biscuit dough: In a small bowl, mix the soy milk and vinegar. Let it sit for a minute or two to curdle.

In a large bowl, mix the flour, baking powder, salt, and brown sugar together.

Add the coconut oil into the dry ingredients and rub it together with your fingers until it turns into crumbs.

Mix the vanilla into the curdled soy milk, then add all the wet ingredients into the dry ingredients and mix into a dough.

Take the baked fruit out of the oven, remove the foil, and drop the biscuit dough on top of the fruit.

Bake again, uncovered this time, for another 20 minutes. The biscuits will get golden brown when it’s done, and the fruit mixture will bubble up.

Remove the cobbler from the oven. Use a large spoon to scoop out the biscuit topping and the fruit underneath it into a bowl. Serve your cobbler warm as is or with non-dairy yogurt/ice cream on top. Enjoy!


For today’s inspiration, I’d like to honor the words of another vegan chef, Doug McNish, in his recent book The Classics Veganized:

“Cooking times are only guidelines and should not be followed to a T… Use your judgment: if something needs more time, let it have more time. If something needs a little more salt, add a bit more salt… Cooking is an art form and should be treated as such… It is okay to screw up a recipe and try again – that is how we get better.”

I love the flexibility and mindfulness in these words.

Let recipes guide you but listen to your growing intuition and what the food wants in the moment. 🙂

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

2 responses to “Peach Mango Cobbler”

  1. maitricookswithlove Avatar

    I love this for breakfast!

  2. maitricookswithlove Avatar

    Facebook comment from Tessa-Marie: Yes you are a pro

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