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Blackberry–Peach Cobbler

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: Serves: 6 to 8


  • For the biscuit topping:
  • 1/2 cup unsweetened nondairy milk
  • 2 ounces pitted dates (3 to 4 Medjool or 6 to 8 Deglet Noor), chopped
  • 1/2 very ripe banana, sliced
  • 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
  • 1 1/2 cups old-fashioned rolled oats
  • 1 1/2 teaspoons baking powder
  • 1/4 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
  • 1/4 cup old-fashioned rolled oats
  • 1/2 teaspoon cinnamon
  • The fruit:
  • 2 cups fresh or frozen pitted and sliced peaches (about 4 medium peaches)
  • 2 cups fresh or frozen blackberries


  1. 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).
  2. Grind the 1 1/2 cups of rolled oats (for the biscuit topping) and 1/4 cup of rolled oats (for the fruit sauce) into flour with a blender. You can grind these together if you like; just measure out 1 1/2 cups and 1/4 cup of flour afterwards, and set aside.
  3. For the fruit, place the peaches and blackberries into a medium bowl (if frozen, you don't need to thaw first).
  4. Preheat the oven to 375°F. Set aside an 8 x 8-inch baking pan (no parchment paper is needed).
  5. To make the fruit sauce, place the water (or juice), dates, and lemon juice into the blender, and blend until smooth. Add the 1/4 cup of oat flour and the cinnamon, and blend again until smooth.
  6. Pour the fruit sauce into the bowl of peaches and blackberries, and toss. Spread evenly into the pan.
  7. To finish the biscuit topping, whisk the remaining 1 1/2 cups of oat flour and the baking powder and cinnamon together in a medium bowl.
  8. Pour the soaking ingredients (milk, dates, banana, and vanilla) into the blender, and blend until smooth.
  9. Add this mixture to the bowl of dry ingredients and mix well.
  10. 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.


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.


  • Serving Size: 1/8 recipe
  • Calories: 152
  • Sugar: 16.0
  • Sodium: 4mg
  • Fat: 1.9g
  • Saturated Fat: 0.3g
  • Carbohydrates: 32.7g
  • Fiber: 5.9g
  • Protein: 3.9g
  • Cholesterol: 0