Weeknight Cooking

Vegan White Peach Mug Cobbler With Cardamom

July 31, 2019
5 Ratings
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
  • 1 tablespoon olive oil
  • 3 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
  1. In a 12-ounce mug, whisk together the olive oil, 2 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 Table for One columnist at Food52. Formerly the managing editor at Food Network and a PhD candidate in literature at Columbia University, he is currently working on his first cookbook, to be published by Clarkson Potter in Spring 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at Saveur, Bon Appétit, and The New York Times and follow him on Twitter @ericjoonho. Born and raised in Georgia, Eric lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson.