Peach & Berry Oat Cobbler
A juicy peach and mixed-berry filling under a golden, whole-grain oat streusel topping — a naturally sweet, plant-forward dessert that's as good for breakfast as it is after dinner.
15Prep min
35Cook min
50Total min
Serves 6Serves
AmericanCuisine
This peach and berry oat cobbler is the kind of dessert that disappears fast. Ripe, juicy peaches mingle with a handful of berries and a warm hint of cinnamon, all bubbling under a buttery, oat-packed streusel topping that gets golden and crisp in the oven.
It's naturally sweet — the fruit does most of the work — so you only need a light touch of maple syrup. Rolled oats in the topping keep it hearty and satisfying, making this just as welcome for a slow weekend breakfast as for a weeknight dessert.
Serve it warm with a scoop of vanilla ice cream, a dollop of yogurt, or simply on its own with the syrupy juices spooned over.
It's naturally sweet — the fruit does most of the work — so you only need a light touch of maple syrup. Rolled oats in the topping keep it hearty and satisfying, making this just as welcome for a slow weekend breakfast as for a weeknight dessert.
Serve it warm with a scoop of vanilla ice cream, a dollop of yogurt, or simply on its own with the syrupy juices spooned over.
Ingredients
- 6 ripe peaches (about 700 g), pitted and sliced into wedges
- 150 g mixed berries (raspberries, blueberries or blackberries)
- 2 tablespoons maple syrup
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 100 g rolled oats
- 80 g all-purpose flour
- 80 g cold unsalted butter, diced (or vegan butter)
- 50 g light brown sugar
- 1/4 teaspoon fine salt
Instructions
- Heat the oven to 190°C (375°F). Lightly butter a 20 cm (8-inch) baking dish.
- In a large bowl, toss the peach wedges and berries with the maple syrup, cornstarch, vanilla and cinnamon until evenly coated. Tip into the prepared dish.
- In a second bowl, mix the oats, flour, brown sugar and salt. Rub the cold butter into the dry mix with your fingertips until it forms coarse crumbs.
- Scatter the oat streusel evenly over the fruit, covering it completely but leaving a few gaps so the fruit can bubble through.
- Bake for 30–35 minutes, until the topping is deeply golden and the fruit juices are thick and bubbling at the edges.
- Remove and let rest for 10 minutes before serving warm, spooning the juices over each portion.
Cook’s tips
- Use firm-but-ripe peaches so they keep a little shape as they bake.
- The topping works equally well with gluten-free flour blend and certified gluten-free oats.
- If using frozen berries, add them straight from frozen and add 2–3 minutes to the baking time.
Substitutions
- Substitute the peaches with nectarines or plums for a different stone-fruit flavour.
- Swap the mixed berries for all blueberries or all raspberries.
- In place of butter, use an equal weight of cold coconut oil for a dairy-free topping.
Storage & reheating
Cover and refrigerate leftovers for up to 3 days. Reheat in the oven at 160°C (320°F) for 10 minutes to crisp the topping back up.
FAQ
Can I make this cobbler ahead of time?
Yes. Assemble the dish without baking, cover, and refrigerate for up to 24 hours. Add about 5 minutes to the baking time when cooking from cold.
Is this cobbler vegan?
It is if you use vegan butter or coconut oil in place of the dairy butter. The rest of the ingredients are already plant-based.
