Blueberry Peach Oat Cobbler
This recipe has lots of steps, but they are not difficult. The bit of extra effort it takes to make this Blueberry Peach Oat Cobbler is well worth it!
- 6 6 6 plump medjool dates, pitted and chopped, divided
- 2 2 2 to 4 ripe peaches, pitted and sliced (could be 2 to 4 peaches depending upon size)
- 2 2 2 cups sweet blueberries (I used frozen)
- 2 2 2 cups plus 2 tablespoons rolled oats, divided
- 2 2 2 tablespoons fresh lemon juice
- 1/2 1/2 1/2 teaspoon of cinnamon
- 1/2 1/2 1/2 large ripe (speckled) banana, sliced
- 1/2 1/2 1/2 cup of non-dairy milk (I prefer soymilk for cooking--it's richer)
- 1/2 1/2 1/2 teaspoon cinnamon
- 1/4 1/4 1/4 teaspoon nutmeg
- 1-1/2 1-1/2 1-1/2 teaspoons of baking powder
- 1 1 1 teaspoon vanilla
Preparation time 15mins
Cooking time 100mins
Adapted from happyhealthylonglife.com
Preheat oven to 375°F.
Using 2 different small bowls or cups, soak 3 dates in each bowl with water to cover for about 30 minutes. Drain, but reserve the sweet soaking water.
Place the peaches and blueberries in a big bowl and set aside.
Place 2 cups rolled oats in food processor and pulse until a coarse oat flour forms. Do not over process. Set aside.
Blend 3 of the chopped dates, lemon juice, 1/2 cup of date soaking water, cinnamon, and 1/4 cup oat flour into a blender & blend until smooth. Pour over fruit and mix well to coat evenly. Spread fruit mixture into a large pie pan or 9- by 9-inch square pan. Set aside.
Into a blender, add the banana, remaining chopped dates, non-dairy milk and blend until smooth. Pour into a medium bowl.
Measure out 1 1/2 cups of the "home-processed" oat flour, then spoon out about 2 tablespoons of it. Save the 2 tablespoons oat flour for another use. Replace that with remaining 2 tablespoons rolled oats for a coarser texture to the topping. Add the oats to the bowl of wet topping ingredients.
Add cinnamon, nutmeg, baking powder and vanilla. Mix with a fork until fairly thick; the texture should be somewhere between dough and batter.
Spread the topping over the fruit evenly, or in big spoonfuls, with fruit peeking through according to your preference.
Bake 25 to 30 minutes, or until topping is lightly browned and no longer wet. Let rest 10 minutes before serving.
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