Easy fruit cobbler

By GuidingVegan

Ingredients

• Fruit base:
• 5 cups sliced peaches
• 3 cups sliced apples
• 1/2 cup white or brown sugar
• 2 tbsp arrowroot powder (or cornstarch)
• 1/2 tsp cinnamon
• 1/3-1/2 cup water
• 1 tsp vanilla extract
• Biscuit topping:
• 1 cup gluten-free rolled oats, ground into a flour* see note
• 1/4 cup almond flour/meal (or more oat flour)*
• 1.5 tsp baking powder
• 1/4 tsp kosher salt
• 2 tbsp white or brown sugar
• 1/2 tsp cinnamon
• 3 tbsp Earth Balance (or other non-dairy butter replacer)
• 1/2 cup almond milk (or other non-dairy milk)

Details

Servings 6
Adapted from ohsheglows.com

Preparation

Step 1

1. Preheat oven to 400F and grease a medium-sized casserole dish, square pan, or large pie dish.
2. Fruit base: In a large pot or skillet, whisk together the sweetener, arrowroot powder, and cinnamon. Stir in your sliced fruit and mix until coated. Now stir in the water and bring to a boil. Reduce heat and cook for 1-2 minutes. Remove from heat and stir in vanilla. Spoon cooked fruit into prepared pan.
3. Biscuit: In a medium-sized bowl, whisk together the dry ingredients. With a pastry cutter or fork, cut in the Earth Balance until mixture is crumbly like cornmeal. Stir in the almond milk until combined. Spoon the batter over the fruit. I dropped about 6 large spoonful’s to make 6 biscuits, but you can do it any way you want.
4. Bake at 400F for 25-30 minutes until golden. Serve immediately with vegan ice cream and toasted almonds.