While traditional cobblers rely on refined white sugar, butter, and cow’s milk, you won’t miss these ingredients in this classic dish. I recommend thoroughly reading this recipe before starting, since you will use the blender for multiple steps.
Blackberry–Peach Cobbler
Prep time:
Cook time:
Total time:
Serves: Serves: 6 to 8
Ingredients
- For the biscuit topping:
- ½ cup unsweetened nondairy milk
- 2 ounces pitted dates (3 to 4 Medjool or 6 to 8 Deglet Noor), chopped
- ½ very ripe banana, sliced
- 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
- 1½ cups old-fashioned rolled oats
- 1½ teaspoons baking powder
- ¼ teaspoon cinnamon
- For the fruit sauce:
- 1 cup water (or fruit juice)
- 2 ounces pitted dates (3 to 4 Medjool or 6 to 8 Deglet Noor), chopped
- 2 tablespoons lemon juice
- ¼ cup old-fashioned rolled oats
- ½ teaspoon cinnamon
- The fruit:
- 2 cups fresh or frozen pitted and sliced peaches (about 4 medium peaches)
- 2 cups fresh or frozen blackberries
Instructions
- To start the biscuit topping, place the nondairy milk, dates, banana, and vanilla into a small bowl, and set aside for at least 15 minutes (so the dates can soften).
- Grind the 1½ cups of rolled oats (for the biscuit topping) and ¼ cup of rolled oats (for the fruit sauce) into flour with a blender. You can grind these together if you like; just measure out 1½ cups and ¼ cup of flour afterwards, and set aside.
- For the fruit, place the peaches and blackberries into a medium bowl (if frozen, you don't need to thaw first).
- Preheat the oven to 375°F. Set aside an 8 x 8-inch baking pan (no parchment paper is needed).
- To make the fruit sauce, place the water (or juice), dates, and lemon juice into the blender, and blend until smooth. Add the ¼ cup of oat flour and the cinnamon, and blend again until smooth.
- Pour the fruit sauce into the bowl of peaches and blackberries, and toss. Spread evenly into the pan.
- To finish the biscuit topping, whisk the remaining 1½ cups of oat flour and the baking powder and cinnamon together in a medium bowl.
- Pour the soaking ingredients (milk, dates, banana, and vanilla) into the blender, and blend until smooth.
- Add this mixture to the bowl of dry ingredients and mix well.
- Spread the batter over the fruit and sauce (in the baking pan), somewhat evenly but with some gaps of fruit in between. Bake uncovered for 25 to 30 minutes, or until the topping is lightly browned. Let cool for at least 10 minutes before serving.
Notes
Fruit variations: You can also try nectarines, apples, plums, persimmons, blueberries, strawberries, raspberries, or even a few cranberries, or a combination of fruit.
For a nicer presentation, I often use a decorative, deep-dish ceramic pie pan instead of a square baking pan.
For a nicer presentation, I often use a decorative, deep-dish ceramic pie pan instead of a square baking pan.
Nutrition Information
Serving size: ⅛ recipe Calories: 152 Fat: 1.9g Saturated fat: 0.3g Carbohydrates: 32.7g Sugar: 16.0 Sodium: 4mg Fiber: 5.9g Protein: 3.9g Cholesterol: 0
If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you’d like to print this recipe, use the green “Print” button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!
Love this! Now this is my kind of cobbler! 🙂
Yum, I love fruity desserts in the summer! I made a peach strawberry cobbler almost identical to this recipe a couple of weeks ago! That is a good idea to use oat flour to thicken the fruit sauce!
This looks outrageously delicious!
This looks great – I might try applesauce instead of banana…I am a bit overdone on banana. Thanks!
Delicious…I substituted blueberries for blackberries, used only cinnamon for the topping and enjoyed the taste beyond words and…accepted compliments when it was served to non-vegan friends.
Yay!! 😉
made this last night, delicious! thank you for the recipe!! made two actually – one just peaches, one blackberry-peach. changes:
– used a little flax meal in the topping as well in case the banana wasn’t bind-y enough (not sure this had a positive impact)
– added about a teaspoon of lemon zest to the fruit mixture – this added a subtle but delicious flavor – would definitely do again / recommend if you like lemon zest
– used cinnamon in addition to allspice
– in a nod to traditional cobbler, melted a tablespoon of earth balance in the bottom of the pan before adding the fruit
at first bit I wasn’t thrilled with the topping, but after a few more minutes of cooling it was quite good.
would definitely make again.
This is really delicious. I’m having mine for breakfast. Why not? I usually have fruit and a grain for breakfast anyway. I topped it with some walnuts. Can’t wait to try the different variations. I think apple with cinnamon is next for me. Thank you.
I made this with all peaches. The filling was delicious, but my topping came out “gummy.” Any tips to get a better texture?
Hi Marlene, you could substitute in 1/4 cup of ground millet or cornmeal to try and balance this a bit. Or just cook it a bit longer. Oats can have a creamy and gummy effect sometimes. Also, make sure your baking powder isn’t old (to check this, stir 1 teaspoon of your baking powder into 1/3 cup hot water; if it bubbles actively, it is good). 🙂 Thanks!
Cathy I made this dessert for my aunt’s birthday and I enjoyed it thoroughly 🙂 Wish I could show you the photo with this response. Thanks so much as always!!
Hi Trisha, great! You can post it on my FB page if you like: https://www.facebook.com/StraightUpFood1 Thanks! 😉
I know it’s not the season for this, but your recipe looked so delicious that I had to make it anyway. I used frozen peaches and blueberries, and it tastes wonderful! The sweetness is just right, and that oaty topping is to die for. Thank you!
This sounds delicious, and just like your other baked recipes, which I love. I can’t eat bananas – do you have an idea for something I could use instead?
Hi, I’ve never made it without the banana, but maybe you can just leave it out; it should be ok. You may need to add a bit more oat flour in this case. 🙂
I used nectarines, about 1/2 cup of fresh raspberries I needed to use up, and a cup of blueberries. Fabulous. :p I ate the other half of the banana while I was cooking the cobbler. 🙂
Cathy,
Do you think you could make this with frozen fruit? Is there something you would do differently?
Thx!
I think it would work; maybe thaw the fruit a bit first. 🙂
I made this last night and enjoyed a bit of the leftovers for breakfast. Delicious! My SAD eating son had seconds!
Yay! 😉
I am making my 4th cobbler already this summer – absolutely love this recipe! I especially like pineapple and blueberries, as the pineapple adds some extra sweetness.
Wow! This recipe is a keeper in my opinion. I’ve been making lots of recipes on this blog lately and all of them have been wonderful. I just used 2 pints of farm fresh blueberries for the fruit and it was delicious.
Woo hoo! 😉 Thanks Miles!
Hi Cathy!
I want my fiance and I to make this recipe again as we LOVED it, and so I was wondering if halving the ingredients to make a smaller amount would not potentially make anything go wrong?
Thanks!
I think that would work fine. 🙂
Hi Cathy ! Do you have any idea of the weight of “3 Medjool dates (or 6 Deglet Noor), pitted and quartered” please ? I have dates paste that I would use instead… TIA.
Three medjool dates is about 1.5-2 ounces. 🙂
This was A-M-A-Z-I-N-G! Thanks for sharing!
Hi, do you think this would work with fresh mangoes as a part of the fruit mixture ?
I think so. 🙂
Saw this recipe on Well Your World. It’s delicious! Sharing with friends
It’s a goodie! 🙂 Thanks Tanna!
I made this for my Niece’s second birthday and it was a big hit. Thank you for the recipe!
I love this recipe! Thanks Angeline! 😉
So good! I was introduced to this recipe from Well Your World. I am so glad to have found this recipe, I am currently getting off sugar and I am pretty sure this recipe saved my life, and probably my family as well. ☺
Hi Melanie! Yay! Such good news! 🙂 Thanks for the comment!
I make a double batch and use a 9 X 13 pan. I always have trouble over cooking or under cooking it. How long would you bake it? (It is always devoured but I hate stressing about how long I need to cook it)
Everyone’s ovens are a bit different, but I just watch it until it’s a light brown within the 25 to 30 minutes.