Why Make This Recipe
Vegan Brown Butter Peach Cobbler is a delightful treat that celebrates summer’s juicy peaches. By using brown butter, this dish gets a rich, nutty flavor that pairs perfectly with the sweetness of the fruit. It’s easy to prepare, making it a fantastic option for gatherings or a cozy night at home. Whether you are vegan or just looking to enjoy a healthier dessert, this cobbler is sure to please everyone.
How to Make Vegan Brown Butter Peach Cobbler
Ingredients:
- 1 pound ripe but relatively firm peaches
- 1/2 cup fresh blueberries
- 1/3 cup 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 vegan butter
- 1 1/2 cups all-purpose flour
- Scant 2/3 cup old-fashioned rolled oats
- 1 cup organic cane sugar
- Scant 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 1/4 cups full-fat oat milk
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon pure almond extract (optional)
- Vegan vanilla ice cream (for serving, optional)
Directions:
- Preheat the oven to 375°F (190°C). Cut the peaches, remove the pits, and slice them. In a bowl, mix the peaches, blueberries, brown sugar, cinnamon, nutmeg, ginger, and cardamom. Set aside for 30 minutes.
- Heat a cast iron skillet over medium heat. Add vegan butter and melt it, cooking until it becomes foamy and smells nutty.
- In another bowl, combine flour, oats, cane sugar, salt, and baking powder. Stir in oat milk, vanilla, and almond extract until everything is mixed well.
- Pour the batter over the melted brown butter in the skillet. Top with the peach and blueberry mixture, along with any reserved juices.
- Bake for 45 to 50 minutes, rotating the skillet halfway through, until it turns golden brown and bubbly. Let it cool slightly, then serve warm with vegan vanilla ice cream if you like.
How to Serve Vegan Brown Butter Peach Cobbler
Serve the cobbler warm, straight from the oven or after it has cooled slightly. A scoop of vegan vanilla ice cream on top adds a lovely touch. This dessert pairs well with a cup of tea or coffee, making it perfect for a sweet end to your meal.
How to Store Vegan Brown Butter Peach Cobbler
To store leftovers, let the cobbler cool completely. Cover it with plastic wrap or transfer it to an airtight container. It can stay in the fridge for up to 3 days. Reheat portions in the oven or microwave before serving.
Tips to Make Vegan Brown Butter Peach Cobbler
- Make sure your peaches are ripe but firm for the best texture.
- Don’t skip on letting the fruit mixture sit; it enhances the flavor.
- Use a cast iron skillet for an even bake and that lovely brown butter effect.
- For extra crunch, sprinkle some nuts on top before baking.
Variation
You can swap out the peaches for other fruits like berries or apples. Adjust the spices to complement the fruit you choose. If you want to make it gluten-free, use gluten-free all-purpose flour and oats.
FAQs
1. Can I use frozen peaches for this recipe?
Yes, you can use frozen peaches. Just let them thaw and drain excess moisture before using.
2. How can I make this recipe lower in sugar?
You can reduce the amount of brown sugar or replace it with a natural sweetener like maple syrup.
3. Can I make this ahead of time?
Yes, you can prepare the fruit mixture and batter in advance, then assemble and bake it right before serving for the best texture.
Vegan Brown Butter Peach Cobbler
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
A delightful vegan dessert that combines brown butter and summer peaches for a rich, nutty flavor.
Ingredients
- 1 pound ripe but relatively firm peaches
- 1/2 cup fresh blueberries
- 1/3 cup 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 vegan butter
- 1 1/2 cups all-purpose flour
- Scant 2/3 cup old-fashioned rolled oats
- 1 cup organic cane sugar
- Scant 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 1/4 cups full-fat oat milk
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon pure almond extract (optional)
- Vegan vanilla ice cream (for serving, optional)
Instructions
- Preheat the oven to 375°F (190°C). Cut the peaches, remove the pits, and slice them. In a bowl, mix the peaches, blueberries, brown sugar, cinnamon, nutmeg, ginger, and cardamom. Set aside for 30 minutes.
- Heat a cast iron skillet over medium heat. Add vegan butter and melt it, cooking until foamy and nutty.
- In another bowl, combine flour, oats, cane sugar, salt, and baking powder. Stir in oat milk, vanilla, and almond extract until mixed well.
- Pour the batter over the melted brown butter in the skillet. Top with the peach and blueberry mixture, along with any reserved juices.
- Bake for 45-50 minutes, rotating halfway through, until golden brown and bubbly. Let it cool slightly, then serve warm with vegan vanilla ice cream if desired.
Notes
Ensure peaches are ripe but firm for the best texture. Let the fruit mixture sit for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 20g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan dessert, peach cobbler, summer recipe, brown butter, comfort food
