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
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.