Peaches and blueberries get swirled with vegan brown butter and cobbler, making for a cake that’s sticky and caramelized on the outside yet fluffy and tender on the inside. It’s truly the best vegan peach cobbler!
– Peaches – Blueberries – Brown sugar or coconut sugar – Ground cinnamon – Nutmeg – Ground ginger – Cardamom – Vegan butter – All-purpose flour – Rolled oats – Organic cane sugar – Kosher salt – Baking powder – Oat milk – Pure vanilla extract
Make the cobbler batter. Whisk together the flour, oats, sugar, salt, and baking powder. Then whisk in the oat milk and vanilla and almond extracts and mix until thickened and well-combined.
Using a ladle or measuring cup, dollop the batter in blobs on top of the brown butter. The cobbler will eventually swirl into the brown butter. Ladling, instead of pouring all of the batter on top of the browned butter at once, helps the butter swirl and mix into batter.
Gently spoon the peach-blueberry mixture on top of the brown butter cobbler mixture. Neatly arrange the peach slices in a row.
Bake the cobbler at 375°F/190°C for 45-50 minutes, turning the pan 180° halfway through to ensure even browning (most ovens are hotter in the back). The cobbler is done when it is bubbling around the edges and deeply golden brown on top.