Vegan Brown Butter Peach Cobbler
User Reviews
5
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Prep Time
35 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
10
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Calories
304 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Vegan Brown Butter Peach Cobbler
Description
This peach cobbler recipe relies on ripe but firm peaches along with fresh blueberries, combined with brown sugar, cinnamon, nutmeg, and ginger for a spiced, sweet filling. The fruit sits for 30 minutes to allow flavors to meld. The signature element is the vegan brown butter topping, created by browning vegan butter (noting it will not brown exactly like dairy butter but still gains nuttiness). Browned vegan butter is spread in a skillet before pouring in a cake batter made from flour, rolled oats, sugar, baking powder, salt, oat milk, and vanilla extracts, including optional almond extract for complexity.
Baking the cobbler develops a golden, slightly textured crust atop the bubbling fruit, combining soft fruit with a tender, lightly crisp cake on top. The use of rolled oats adds texture and heartiness to the batter. This is a comforting dessert with a balance of fruity brightness and warm spice.
The recipe notes provide guidance on vegan butter options that work well, how to handle salt depending on salted or unsalted butter, and recommendations to use full-fat oat milk for best results. Brown butter can be browned in alternative skillets if a cast iron skillet is not available, though timing will differ slightly.
Ingredients
- 1 pound peach ripe but relatively firm, (454g
- 1/2 cup (80g) blueberries fresh
- 1/3 cup brown sugar or coconut sugar, organic, (55g
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg freshly grated
- Scant 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cardamom (optional)
- 10 tablespoons vegan butter see Note 1, 140g
- 1 1/2 cups all-purpose flour 188g
- Scant /3 cup (65g) rolled oats old-fashioned
- 1 cup cane sugar organic, (200g
- Scant 1/2 teaspoon kosher salt (see Note 2)
- 2 teaspoons baking powder
- 1 1/4 cups oat milk see Note 3, full-fat, (300 mL
- 1 1/2 teaspoons vanilla extract pure
- 1/4 teaspoon almond extract optional, pure
- Vegan vanilla ice cream optional, for serving
Instructions
- Arrange a rack in the middle of your oven and preheat it to 375°F/190°C.
- Cut the peaches in half and remove the pits, then cut the peaches into ¼ to ½ inch thick slices (~ 1 cm thick). Transfer the peaches to a medium or large bowl. Add the blueberries, brown sugar, cinnamon, nutmeg, ginger, and cardamom (if using), and toss gently to combine.Set aside for 30 minutes to allow the fruit to absorb the flavors.
- Toast the butter. Heat a 12-inch cast iron skillet over medium heat. Add the vegan butter to the pan, and use a spatula to spread it across the sides of the pan. Once it’s melted, foamy, and at a bubble (it should take 2 to 3 minutes), heat for another 2 minutes, stirring frequently to prevent burning, then take the pan off the heat.NOTE: If the butter doesn’t turn golden but still smells nutty in aroma, that’s fine. See Note 4 if you don't have a cast iron skillet.
- Make the cake batter. In a medium or large bowl, combine the flour, oats, cane sugar, salt, and baking powder. Whisk well to combine. Add in the oat milk and vanilla extract and almond extract (if using) and fold with a silicone spatula until combined.
- Using a ladle or measuring cup, ladle the batter on top of the brown butter in the pan in different spots (ladling, instead of pouring all of the batter on top at once, helps the butter swirl and mix into batter). Arrange the peaches on top, then the blueberries, and spoon on the reserved juices.
- Bake the cobbler for 45 to 50 minutes, rotating the pan 180° halfway through to ensure even browning, until the top is deeply golden brown and bubbling.
- Transfer to a wire rack to cool for 10 to 20 minutes, then serve warm. If desired, scoop some vegan vanilla ice cream on each slice before serving.
Notes
- Use vegan butters such as Violife, Country Crock Plant Butter, Earth Balance, or Miyokos; note they brown differently from dairy butter but gain a nutty, toasty flavor.
- If using sea salt instead of kosher salt, reduce salt amount to 1/4 teaspoon; adjust salt based on whether vegan butter is salted or unsalted.
- Use full-fat or original oat milk brands for best texture; avoid light or low-fat milks.
- If a cast iron skillet is unavailable, brown the vegan butter in another pan, which may take 5-8 minutes, then pour into a baking dish before adding batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 2g | 100% |
| Sodium | 314mg | 13% |
| Potassium | 117mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 208IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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