Vegan Brown Butter Peach Cobbler

1 hr 45 minServes 10

A cast-iron cobbler with caramelized vegan butter, spiced stone fruit filling, and a tender oat cake topping.

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prepPreheat oven to 375°F / 190°C
454 g ripe but relatively firm peaches, pitted and sliced ¼–½ inch thick	Macerate peaches, blueberries & spices, 30 min		Ladle batter into brown butter, arrange fruit on top	Bake 375°F / 190°C, 45–50 min, rotate halfway	Cool 10–20 min, serve warm with ice cream
80 g fresh blueberries
55 g organic brown sugar
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
Scant ½ teaspoon ground ginger
⅛ teaspoon ground cardamom (optional)
140 g vegan butter	Brown vegan butter, 2–3 min melting + 2 min
188 g all-purpose flour	Whisk flour, oats, cane sugar, salt & baking powder	Fold in oat milk & extracts
Scant 65 g old-fashioned rolled oats
200 g organic cane sugar
Scant ½ teaspoon kosher salt
2 teaspoons baking powder
300 ml full-fat oat milk
1½ teaspoons pure vanilla extract
¼ teaspoon pure almond extract (optional)

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