Weeknight Cooking

Vegan White Peach Mug Cobbler With Cardamom

by:
July 31, 2019
Photo by James Ransom
Author Notes

I'll be honest: I didn't intend for this peach cobbler recipe to 1) germinate in a coffee mug, 2) take just five minutes to make, or 3) be totally, unequivocally vegan. But it is all of those things. As I tested variations on what I deemed to be a proper "single-serving peach cobbler" (a prompt I had given myself for my solo dining column, Table for One), I found that here it didn't make much sense to turn on the oven for a mere fistful of fruity biscuit. Especially in the heat of summer. Which is why the 12-ounce mug—that beautiful, versatile beast—found its way back into my life, this time as a gooey microwave peach cobbler. The microwave, surprisingly, bakes up a gorgeous sponge and bubbles up the brown sugar in a way that causes it to transform into toffee-like deliciousness, not to mention blanket the juicy white-fleshed peaches in a duvet of caramel.

Note: All microwaves are different, so you may need to adjust the cook times here according to your model and make. —Eric Kim

Test Kitchen Notes

Featured in: A 5-Minute Peach Cobbler That Just So Happens to Be Vegan. —The Editors

  • Prep time 2 minutes
  • Cook time 3 minutes
  • Serves 1
Ingredients
  • 1 tablespoon olive oil
  • 4 tablespoons dark brown sugar, divided (use a vegan brand, if that matters to you)
  • 1 tablespoon oat, almond, or soy milk (regular is fine, too)
  • 1/2 teaspoon baking powder
  • 1 pinch ground cardamom
  • 1 pinch kosher salt
  • 1/4 cup all-purpose flour
  • 1 white-fleshed peach, cut into 1/8 wedges
  • 1 scoop your favorite vegan vanilla ice cream, for serving (optional)
In This Recipe
Directions
  1. In a 12-ounce mug, whisk together the olive oil, 3 tablespoons brown sugar, milk, baking powder, cardamom, and salt until smooth. Stir in the flour.
  2. Top with the peach wedges, sprinkling over the remaining tablespoon brown sugar. Microwave 2 1/2 to 3 minutes, or until gooey and cooked through.
  3. Enjoy with a scoop of vanilla ice cream, if desired, but be sure to eat immediately (the brown sugar hardens as it sits).

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Eric Kim is the Senior Editor and Table for One columnist at Food52. Formerly the Digital Manager at Food Network, he writes about food, travel, and culture and lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway. You can follow him on Twitter @ericjoonho.