---
title: Vegan Brown Butter Peach Cobbler
servings: 10
course: dessert
source:
  name: Rainbow Plant Life
  author: Nisha Vora
  url: https://rainbowplantlife.com/vegan-brown-butter-peach-cobbler
image: https://imagedelivery.net/2iqVZVZ93QVmZXnzq-5uHA/photo/6v3VPf9Mtcepewp5T2Chu/500
prep time: 20 minutes
cook time: 60 minutes
diet: Vegan
nutrition:
  calories: 304 kcal
  fat: 12 g
  carbohydrates: 51 g
  sugar: 34 g
  protein: 3 g
  fiber: 2 g
  sodium: 314 mg
tags: [dessert, brown, butter, peach, vegan, meal-prep]
---

Gather: @ripe but relatively firm peaches{1%lb}, @fresh blueberries{0.5%cup}, @organic brown sugar or coconut sugar{0.33%cup}, @ground cinnamon{1%tsp}, @freshly grated nutmeg{0.25%tsp}, @Scant ground ginger{0.5%tsp}, @ground cardamom{0.12%tsp}(optional), @vegan butter{10%tbsp}(see Note 1), @all-purpose flour{1.5%cup}, @Scant old-fashioned rolled oats{0.67%cup}, @organic cane sugar{1%cup}, @Scant kosher salt{0.5%tsp}(see Note 2), @baking powder{2%tsp}, @full-fat oat milk{1.25%cup}, @pure vanilla extract{1.5%tsp}, @pure almond extract{0.25%tsp}(optional), @For serving: vegan vanilla ice cream{}(optional).

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 (~1 cm) thick slices. Transfer the peaches to a 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 large 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 3 below if you don't have a cast iron skillet.

Make the cake batter. In a large bowl, combine the flour, oats, cane sugar, salt, and baking powder. Whisk well to combine. Add in the oat milk, 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 ~{45-50%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 ~{10-20%minutes}, then serve warm. If desired, scoop some vegan vanilla ice cream on each slice before serving.

> Note that most vegan butters do not "brown" the same as dairy-based butter, but they do get nutty, toasty, and richer in flavor.
> If using sea salt, use 1/4 tsp sea salt. Most vegan butters are salted, but if your butter is unsalted, add double the amount of salt.
> If you don't have a cast iron skillet, brown the butter in another skillet first. It will take a bit longer if not using a cast iron pan, about 5 to 8 minutes. As soon as it's done, pour it into a baking dish: you can use a 2-quart (~2 L) or 3-quart (~3 L) baking dish. If using a 2-quart (~2 L) pan, ensure it's relatively deep; otherwise, the filling will rise too high.