Blackberry and Peach Cobbler
Prep Time: 20 minutes
Total Time: 1 hour
Servings: 8
Blackberries and peaches are in season and they are perfect for a summer cobbler. Yum!
Total Time: 1 hour
Servings: 8
Blackberries and peaches are in season and they are perfect for a summer cobbler. Yum!
Ingredients:
For the Topping
½ cup unsweetened nondairy milk
2 ounces pitted dates, chopped
½ very ripe banana, sliced
1 teaspoon vanilla
1 ½ cups old fashioned rolled oats
1 ½ teaspoons baking powder
¼ teaspoon cinnamon
For the Sauce
1 cup water
2 ounces pitted dates, chopped
2 tablespoons lemon juice
¼ cup old fashioned rolled oats
½ teaspoon cinnamon
For the Filling
2 cups fresh or frozen pitted and sliced peaches (about 4 medium peaches)
2 cups fresh or frozen blackberries
For the Topping
½ cup unsweetened nondairy milk
2 ounces pitted dates, chopped
½ very ripe banana, sliced
1 teaspoon vanilla
1 ½ cups old fashioned rolled oats
1 ½ teaspoons baking powder
¼ teaspoon cinnamon
For the Sauce
1 cup water
2 ounces pitted dates, chopped
2 tablespoons lemon juice
¼ cup old fashioned rolled oats
½ teaspoon cinnamon
For the Filling
2 cups fresh or frozen pitted and sliced peaches (about 4 medium peaches)
2 cups fresh or frozen blackberries
Directions:
Preheat your oven to 375, then set aside an 8" x 8" baking pan.
For the Topping
Put nondairy milk, dates, banana and vanilla into a small bowl, then set aside for 15 minutes so dates can soften).
Grind 1 ½ cups of rolled oats (for the topping) and ¼ cup of rolled oats (for fruit filler) into flour with a blender.
You can grind these together, measure out 1 ½ cups and ¼ cup of flour afterwards, and set aside.
Put peaches and blackberries into a bowl (if frozen, you don't need to thaw first).
For the Sauce
Put the water, dates and lemon juice into a blender, then blend until smooth.
Add the ¼ cup of oat flour and cinnamon, then blend until smooth.
Pour the filling into the bowl of peaches and blackberries, toss, then spread evenly into the pan.
Finish the biscuit topping, whisk 1 ½ cups of oat flour, baking powder and cinnamon together in a medium bowl.
Pour the milk, dates, banana and vanilla into a blender, then blend until smooth.
Add this mixture to the bowl of dry ingredients and mix well.
Spread batter over pan, somewhat evenly with some gaps of fruit in between.
Bake uncovered for 25 to 30 minutes, or until the top is lightly browned.
Let cool for at least 10 minutes before serving. Enjoy! Enjoy!
Preheat your oven to 375, then set aside an 8" x 8" baking pan.
For the Topping
Put nondairy milk, dates, banana and vanilla into a small bowl, then set aside for 15 minutes so dates can soften).
Grind 1 ½ cups of rolled oats (for the topping) and ¼ cup of rolled oats (for fruit filler) into flour with a blender.
You can grind these together, measure out 1 ½ cups and ¼ cup of flour afterwards, and set aside.
Put peaches and blackberries into a bowl (if frozen, you don't need to thaw first).
For the Sauce
Put the water, dates and lemon juice into a blender, then blend until smooth.
Add the ¼ cup of oat flour and cinnamon, then blend until smooth.
Pour the filling into the bowl of peaches and blackberries, toss, then spread evenly into the pan.
Finish the biscuit topping, whisk 1 ½ cups of oat flour, baking powder and cinnamon together in a medium bowl.
Pour the milk, dates, banana and vanilla into a blender, then blend until smooth.
Add this mixture to the bowl of dry ingredients and mix well.
Spread batter over pan, somewhat evenly with some gaps of fruit in between.
Bake uncovered for 25 to 30 minutes, or until the top is lightly browned.
Let cool for at least 10 minutes before serving. Enjoy! Enjoy!
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