Cranberries add bursts of crimson color and tart flavor to this cobbler. Serve with Vanilla Bean Banana Ice Cream for a mouthwateringly decadent dessert. 

By Carla Christian, RD, LD,


  • ⅓ cup pure cane sugar
  • 2 tablespoons cornstarch
  • Two 16-oz. pkg. frozen unsweetened peach slices, thawed (or 6 cups sliced fresh peaches)
  • 1 cup fresh or frozen cranberries
  • 1 cup whole wheat pastry flour
  • ½ cup rolled oats
  • ¼ cup pure cane sugar
  • 1 tablespoon chia seeds
  • 1½ teaspoons regular or sodium-free baking powder
  • ½ teaspoon ground cinnamon
  • ½ cup unsweetened plant-based milk
  • ¼ cup unsweetened applesauce
  • ¼ cup cashew butter


  • Preheat oven to 400°F. In a large saucepan combine the ⅓ cup sugar, the cornstarch, and ¼ cup water. Add peaches. Cook and stir over medium until slightly thick and bubbly. Stir in cranberries. Transfer hot mixture to a 2-qt. baking dish.
  • For topping, in a medium bowl stir together the next six ingredients (through cinnamon). In a small bowl whisk together milk, applesauce, and cashew butter. Add milk mixture all at once to flour mixture; stir just until combined. Spoon over peach mixture.
  • Bake 25 to 30 minutes or until filling is bubbly and topping is golden.

Comments (5)

(5 from 1 vote)

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Cashew butter, like vegan butter or peanut butter I’m going to make with butter, but I was curious.. Thank you


What does (through cinnamon) mean. In Step 2.


It means the ingredients up to and including cinnamin

Susan Wright

making it now

Susan Wright

sounds good but no frozen cranberry's so I got frozen cherries to replace it so I am making it when the heat gets over because its too hot to heat up my kitchen, probably tomorrow. But its sound so good to make

About the Author

Headshot of Carla Christian, RD, LD

About the Author

Carla Christian, RD, LD

Carla Christian received her associate’s degree in culinary arts from the Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from the University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Find her on LinkedIn. Photo by Jason Donnelly.

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