Blackberry–Peach Cobbler

Blackberries and peaches are now in season, and they make a perfect pair for a summertime cobbler. Traditional cobblers rely on refined sugar, butter, and cow’s milk, but these ingredients aren’t missed at all in this dish; instead we’ll use dates, non-dairy milk and banana. Enjoy!


Blackberry–Peach Cobbler
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 6 to 8
 
Ingredients
  • Fruit:
  • 4 large peaches, pitted and sliced (about 2 cups)
  • 2 cups blackberries

  • Fruit sauce:
  • 1 cup water
  • 3 Medjool dates (or 6 Deglet Noor), pitted and quartered
  • 2 tablespoons lemon juice
  • ½ teaspoon cinnamon
  • ¼ cup rolled oats, ground into flour (in a blender)

  • Topping:
  • ½ cup nondairy milk
  • ½ large, ripe banana, sliced
  • 3 Medjool dates (or 6 Deglet Noor), pitted and quartered
  • 1 teaspoon vanilla extract
  • 1½ cups rolled oats, ground into flour (in a blender)
  • 1½ teaspoons baking powder
  • ¼ teaspoon cinnamon
Instructions
  1. Fruit: Place peaches and blackberries into a large bowl. Set aside. Preheat oven to 375. Grind oats into flour (for both sauce and topping) before blending the fruit sauce.
  2. Fruit sauce: Blend the water dates, lemon juice, cinnamon, and oat flour in a blender until smooth (if your dates are not soft/room temperature, soak them in the 1 cup water for 15 to 30 minutes first). Pour this into the bowl of fruit and stir. Spoon into a 9x9-inch baking dish or a 9-inch pie pan and spread out evenly (no treatment is necessary for the pan).
  3. Topping: Using your blender again, blend the nondairy milk, banana, dates, and vanilla together until smooth. Transfer this mixture to a medium bowl and stir in the oat flour, baking powder, and cinnamon. Mix until the texture is like biscuit dough. Spread the topping over the fruit filling evenly, or drop by spoonfuls, leaving gaps of fruit between. Cook for 25 to 30 minutes, until topping is lightly browned. Let stand for 5 to 10 minutes before serving.
Notes
Fruit: Feel free to change up the fruit in this dish. Also good would be apples, blueberries, strawberries, nectarines, and pineapple.

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Comments

  1. Davida Slobody says

    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.

  2. Lily says

    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.

  3. Paula says

    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.

  4. Marlene says

    I made this with all peaches. The filling was delicious, but my topping came out “gummy.” Any tips to get a better texture?

    • says

      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!

  5. Annie says

    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!

  6. Steph K says

    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?

    • says

      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. :)

  7. Rayanne says

    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. :)

  8. Kathy G says

    Cathy,
    Do you think you could make this with frozen fruit? Is there something you would do differently?
    Thx!

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