Description

This Vegan Brown Butter Peach Cobbler is a delightful and comforting dessert that features ripe peaches and fresh blueberries baked under a golden, nutty vegan brown butter batter. Perfectly spiced with cinnamon, nutmeg, and ginger, this cobbler balances sweet and warm flavors for a cozy treat. Made with wholesome ingredients like rolled oats and oat milk, it’s an inviting plant-based dessert that’s ideal for gatherings or a cozy night in.

Ingredients

Scale

Fruit Filling

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)

Batter

10 tablespoons (140g) vegan butter
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
2 teaspoons baking powder
1 1/4 cups (300 mL) full-fat oat milk
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon pure almond extract (optional)

For Serving (Optional)

Vegan vanilla ice cream

Instructions

Preheat Oven: Arrange a rack in the middle of your oven and preheat it to 375°F (190°C) to ensure even baking.
Prepare Fruit: Cut peaches in half, remove pits, then slice peaches into ¼ to ½ inch thick pieces. Transfer peaches to a large bowl, add blueberries, brown sugar, cinnamon, nutmeg, ginger, and cardamom. Toss gently to combine and let it sit for 30 minutes to allow flavors to meld.
Brown the Vegan Butter: Heat a 12-inch cast iron skillet over medium heat. Add vegan butter and spread it across the pan. Allow it to melt and foam, cooking for 2-3 minutes until it develops a nutty aroma and golden color, stirring frequently to avoid burning. Remove from heat.
Make the Batter: In a separate bowl, whisk together flour, rolled oats, cane sugar, salt, and baking powder. Add oat milk, vanilla extract, and almond extract, folding gently with a spatula until just combined.
Assemble Cobbler: Using a ladle or measuring cup, spoon the batter over the brown butter in the skillet in several spots to create swirls. Arrange the peaches and blueberries evenly on top, then spoon over any reserved fruit juices.
Bake: Place the skillet in the preheated oven and bake for 45 to 50 minutes. Rotate the pan 180 degrees halfway through baking to ensure even browning. The cobbler is done when the top is deeply golden and bubbling.
Cool and Serve: Transfer the cobbler to a wire rack and cool for 10 to 20 minutes before serving warm. Optionally, serve with a scoop of vegan vanilla ice cream.

Notes

The vegan butter browns to release a nutty aroma; if it doesn’t become golden brown, it’s still fine as long as it smells nutty. If you don’t have a cast iron skillet, use a heavy oven-safe pan or baking dish.
Using full-fat oat milk adds richness that complements the brown butter flavor.
Allowing the fruit to marinate in sugar and spices enhances the natural sweetness and depth of flavor.
For extra texture, do not replace the rolled oats with quick oats, as old-fashioned oats provide better structure.
This recipe can be made gluten-free by swapping all-purpose flour with a gluten-free flour blend that includes xanthan gum.

Prep Time: 15 minutes plus 30 minutes fruit marination
Cook Time: 45-50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: vegan peach cobbler, brown butter cobbler, dairy-free peach dessert, vegan summer dessert, baked fruit cobbler