Vegan Summer Cobbler
I have never had any interest in cobblers until the day one of my coworkers brought one at work to share with everyone: I had a small bowl after lunch and – as I put in my mouth the first spoon and realized how sweet it was and how sad that she used canned peaches – I instantly thought I could make this so much better!!
First, I would use fresh fruits;
Second, I wouldn’t use refined sugars and flour and definitely cut a lot of the extra sweetness; Third, I could totally make this vegan!
And so I did. I went to the local farmers market and spent $10 in just peaches (which is a crazy amount, but probably not here in California) for what was intended to be my first peach cobbler. In fact, it didn’t turn out to be just a peach cobbler as I decided to use a few extra FRESH fruits (plums & strawberries) that I had at home and that I needed to use before they turned bad. After a first experiment that turned out great for the filling but a total failure for the crust, I ended up with this recipe that – because it doesn’t just have peaches in it but has all my favorite summery fruits – I decided to name “summer cobbler”.
Servings |
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- 2 Tablespoons maple syrup
- 6 teaspoons Potato starch
- 4 teaspoons Lemon juice
- 1,050 g Summer fruits I used: yellow peaches, purple plums, few strawberries
- 1.5 cups Gluten-free rolled oats
- 3/4 cup almond meal
- 1/2 cup Pecans, roughly chopped
- 4 Tablespoons coconut sugar
- 1 pinch sea salt
- 3 Tablespoons unsweetened almond milk
- 3 Tablespoons Extra-virgin coconut oil
Ingredients
FILLING
TOPPING
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- INSTRUCTIONS
- Preheat oven to 350°F.
- To make the fruit filling, wash and slice all the fruits into medium chunks (don’t make them too small), then add maple syrup, potato starch and lemon juice and stir very well, until all the potato starch is fully incorporated into the mixture. Transfer to a glass baking dish, cover with foil and bake 20 minutes. Then remove from oven.
- To make the topping, in a small bowl combine all the ingredients and mix with a wooden spoon or with your hands until fully combined. You should obtain a kind of crumble.
- Add the crumble to the top of the fruits in an even layer and bake for 40-45 minutes, or until the fruit is bubbling and the top is crisp and golden.
- Serve as is or with dairy-free (preferably vanilla) ice cream!
- It’s best when eaten warm, although leftovers keep for 2-3 days covered in the refrigerator.