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!
Ingredients
Fruit:
4 large peaches, pitted and sliced (about 2 cups)
2 cups blackberries
Fruit sauce:
3 medjool dates, pitted, chopped, and soaked in water (to cover) for about 30 mins.
2 tablespoon lime or lemon juice
½ cup water (can use date soak water)
½ teaspoon allspice or cinnamon
¼ cup oat flour
Topping:
1-1/2 cups rolled oats, ground into flour (or oat or other type of pre-ground flour)
½ large, ripe banana, sliced
3 dates, pitted, chopped, and soaked in water (to cover) for about 30 mins.
½ cup non-dairy milk (soy, almond, rice, etc.)
¼ teaspoon ground allspice or cinnamon
1-1/2 teaspoons baking powder
1 teaspoon vanilla extract
Directions
1. Preheat oven to 375. Put the 6 dates (3 for the Fruit Sauce and 3 for the Topping) into 2 separate dishes to soak.
2. Fruit: Place peaches and blackberries into a large bowl. Set aside.
3. Fruit sauce: Blend the dates, lime or lemon juice, water, allspice or cinnamon, and flour in a blender until smooth. Pour into the bowl of fruit and toss. Pour the fruit mixture into a baking dish and spread out evenly. You can use most sizes of baking dishes; I use a large ceramic pie pan, but a 9×9” or a 9×13”square pan would also work, just keep in mind that the fruit and the topping will be spread more thinly with a larger pan. (No treatment is necessary for the pan.)
4. Topping: Using your blender again, blend the banana, dates, and non-dairy milk together until smooth. Transfer this mixture to a bowl and add the oat flour, allspice or cinnamon, baking powder and vanilla extract. Mix with a fork until the texture is somewhere between dough and batter (fairly thick). Spread the topping over the fruit filling evenly, or drop by spoonfuls, leaving gaps of fruit between. Cook at 375 degrees for between 25 and 30 minutes, or until topping is lightly browned. Let sit for at least 10 minutes before serving.
Preparation: 30 minutes
Cooking time: 25 minutes
Serves: 6-8
NOTES
Topping/banana: I have heard people say they weren’t crazy about the idea of banana flavor in recipes where I use it as a binder (instead of Butter or eggs). But you can’t really taste the banana here, so give it a try. The banana helps give the topping a moist, biscuit texture.
Flour: I usually grind my own flour in my high-speed blender using rolled oats, but you can use any type of pre-ground flour here.
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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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!