Ingredients

1 pound (454g) ripe but relatively firm peaches

1/2 cup (80g) fresh blueberries

1/3 cup (55g) organic brown sugar (or coconut sugar)

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

Scant 1/2 teaspoon ground ginger

1/8 teaspoon ground cardamom (optional)

10 tablespoons (140g) vegan butter (see Note 1)

1 1/2 cups (188g) all-purpose flour

Scant 2/3 cup (65g) old-fashioned rolled oats

1 cup (200g) organic cane sugar

Scant 1/2 teaspoon kosher salt (see Note 2)

2 teaspoons baking powder

1 1/4 cups (300 mL) full-fat oat milk (see Note 3)

1 1/2 teaspoons pure vanilla extract

1/4 teaspoon pure almond extract (optional)

For serving: vegan vanilla ice cream (optional)

Instructions

Step 1: Arrange a rack in the middle of your oven and preheat it to 375°F (190°C).

Step 2: Cut the peaches in half, remove the pits, then slice into ¼ to ½ inch thick pieces (about 1 cm). Place the peaches in a medium or large bowl. Add the blueberries, brown sugar, cinnamon, nutmeg, ginger, and cardamom if using. Toss gently to combine and set aside for 30 minutes to let the fruit absorb the flavors.

Step 3: Toast the vegan butter. Heat a 12-inch cast iron skillet over medium heat. Add the vegan butter and spread it across the pan with a spatula. Once melted, foamy, and bubbling (about 2 to 3 minutes), continue heating for 2 more minutes, stirring frequently to avoid burning. Remove from heat. (Note: If the butter doesn’t turn golden but smells nutty, that is fine.)

Step 4: Prepare the cake batter. In a medium or large bowl, whisk together the flour, oats, cane sugar, salt, and baking powder. Add the oat milk, vanilla extract, and almond extract if using. Fold gently with a spatula until just combined.

Step 5: Using a ladle or measuring cup, spoon the batter in different spots over the brown butter in the skillet. This helps the butter swirl through the batter for extra flavor. Arrange the peaches over the batter, then scatter the blueberries on top. Spoon any reserved fruit juices over the fruit.

Step 6: Bake the cobbler for 45 to 50 minutes, rotating the pan 180° halfway through to promote even browning. The top should be deeply golden brown and bubbling when done.

Step 7: Transfer the cobbler to a wire rack and let cool for 10 to 20 minutes. Serve warm, optionally with a scoop of vegan vanilla ice cream.

Tips & Variations

Use firm but ripe peaches to avoid overly mushy cobbler filling.

Fresh or frozen blueberries both work well; if using frozen, do not thaw before adding.

For a nut-free version, omit the almond extract or substitute with extra vanilla extract.

If you don’t have a cast iron skillet, use an oven-safe baking dish and melt the vegan butter in a saucepan, then pour into the dish before adding batter.

Try swapping rolled oats for gluten-free oats if needed, and use gluten-free flour to make this cobbler gluten-free.

FAQs

Can I use other fruits instead of peaches?

Yes, this cobbler works well with nectarines, plums, or a mix of stone fruits. Adjust baking time slightly if using very juicy fruits.

Is this recipe completely nut-free?

It can be, if you omit the optional almond extract. The rest of the ingredients do not contain nuts, but always check your vegan butter and other packaged items to be sure.