Berry and peach season is in full swing, so what better way to use some of your fresh produce than by making a delicious vegan cobbler?!? This is also a great recipe to let the little ones help with since there is a lot of scooping and pouring!!
For the fruit:
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries
2 medium sized ripe peaches sliced into 1-inch chunks
2 Tablespoons all-purpose flour or whole-wheat flour
1/2 teaspoon cinnamon
a big pinch of freshly grated nutmeg
(pinch of ground ginger and ground cloves are also encouraged, but not entirely necessary)
1/4 cup pure maple syrup
For the topping:
1 1/2 cup old fashioned oats (I prefer using gluten free oats)
1/3 cup all-purpose flour or whole-wheat (coconut works well too!)
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2 Tablespoons canola oil
2 Tablespoons maple syrup
1 teaspoon vanilla
1 Tablespoon water
- Preheat oven to 350 degrees F.
- In a medium bowl, toss the berries and peach chunks with flour, spices and maple syrup. Set aside while you assemble the topping.
- In a separate bowl, combine the oats, flour, salt and spices. In a small bowl whisk together the oil, maple syrup, vanilla extract and water. Add the wet ingredients to the dry ingredients and blend with a fork. Make sure all of the dry ingredients are moistened by the oil and maple syrup mixture.
- Add half a cup of the topping mixture to the fruit mixture and toss together. Scoop fruit into ramekins, being sure to fill each cup to the top. Spoon and pat topping onto each cup. Sprinkle with an additional dose of ground cinnamon if you’d like. Place the six ramekins on a clean baking sheet and place in the oven. Bake for 35 minutes, or until bubbly.
Adapted From: Joy The Baker