Name: Brown Butter Peach Cobbler
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 10 servings
Ingredients: 1 pound peaches (ripe but relatively firm); 0.5 cup fresh blueberries; 0.33 cup organic brown sugar ((or coconut sugar)); 1 tsp ground cinnamon; 0.25 tsp freshly grated nutmeg; 0.5 tsp ground ginger (scant); 0.125 tsp ground cardamom ((optional)); 10 tbsp vegan butter (140g, see Note 1); 1.5 cups all purpose flour (188g); 0.66 cup old-fashioned rolled oats (scant 65g); 1 cup organic cane sugar (200g); 0.5 tsp kosher salt (scant, see Note 2); 2 tsp baking powder; 1.25 cups full-fat oat milk (300 mL, see Note 3); 1.5 tsp pure vanilla extract; 0.25 tsp pure almond extract ((optional)); null null vegan vanilla ice cream ((optional))

Instructions

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1

Arrange a rack in the middle of your oven and preheat it to 375°F/190°C.
2

Cut the [peaches] in half and remove the pits, then cut the [peaches] into 0.25 to 0.5 inch thick slices (~ 1 cm thick). Transfer the [peaches] to a medium or large bowl. Add the [blueberries], [brown sugar], ground cinnamon (1 tsp), freshly grated nutmeg (0.25 tsp), ground ginger (0.5 tsp), and ground cardamom (0.125 tsp) (if using), and toss gently to combine. Set aside for 30 minutes to allow the fruit to absorb the flavors.
3

Toast the vegan butter (10 tbsp). Heat a 12-inch 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.
4

Make the cake batter. In a medium or large bowl, combine the all purpose flour (1.5 cups), old-fashioned rolled oats (0.66 cup), organic cane sugar (1 cup), kosher salt (0.5 tsp), and baking powder (2 tsp). Whisk well to combine. Add in the full-fat oat milk (1.25 cups) and pure vanilla extract (1.5 tsp) and pure almond extract (0.25 tsp) (if using) and fold with a silicone spatula until combined.
5

Using a ladle or measuring cup, ladle the batter on top of the brown [vegan 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.
6

Bake the cobbler for 45 to 50 minutes, rotating the pan 180° halfway through to ensure even browning, until the top is deeply golden brown and bubbling.
7

Transfer to a wire rack to cool for 10 to 20 minutes, then serve warm. If desired, scoop some [vegan vanilla ice cream] on each slice before serving.