Fruit Cobbler
What’s in it?
For the biscuit topping: gluten-free flour (can use regular if not gluten-free), oat flour, sugar, baking powder, baking soda, salt, coconut oil or vegan butter, non-dairy milk , pecans (optional)
For the fruit filling: blackberries, peaches, strawberries (can sub other berries and stone fruit), sugar, arrowroot or cornstarch
Want the recipe?
Why do I like it?
It isn’t always easy to convert a conventional recipe to be gluten-free. The biscuit topping has a wonderful taste and feels just like a regular biscuit. You can use any combination of summer stone fruit or berries you have on hand.
Whenever I make this, it doesn’t last! My son eats is for breakfast because it isn’t too sweet.
If you are not gluten or dairy free, you can easily substitute for the ingredients your diet allows.
Any recipe notes or tweaks?
For the topping - I have tried coconut oil but much prefer using vegan butter, specifically Miyoko’s Vegan Butter. I have also used coconut sugar in place of cane sugar. Recently I tried this with Golden Lakanto which is a granulated monk fruit sweetener. I liked it best with the Golden Lakanto and this product has zero grams of sugar so it really helps to make the entire recipe lower in grams of sugar.
For the filling - I have used just about any stone fruit and berries I have on hand. Just make sure your fruit is very ripe! When you are cutting up the fruit, place it in a bowl so you can let the juices collect, then use a slotted spoon to lift the fruit out of the prep bowl and place it in your baking dish. This way the cobbler won’t be too watery when done! One time wanted to use up a bunch of fruit I had in the fridge - peaches, nectarines, cherries, blueberries, raspberries, strawberries - it worked great with all of these put together!
I do recommend using the arrowroot as noted in the recipe to help it from being too runny.