Description
This healthy vegan summer fruit cobbler is easy, low in sugar, and made in one skillet! Use berries, peaches, plums—whatever’s in season. Delicious & light!
Ingredients
Scale
Fruit Filling:
- 5 cups assorted fruit (blueberries, blackberries; or sliced apricots, peaches, plums, and strawberries)
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 2 tablespoons brown sugar
- 1/2 teaspoon chopped fresh rosemary (may omit, if desired)
Rosemary Cobbler Dough:
- 1 cup all-purpose flour (may use white whole wheat flour, if desired)
- ½ cup old-fashioned oats
- 1/2 cup chopped pecans
- ¼ cup brown sugar
- 1 ½ teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt (optional)
- 1/2 teaspoon chopped fresh rosemary (may omit, if desired)
- 1/4 cup vegan margarine or butter, melted
- ¾ cup plant-based milk, plain, unsweetened
Instructions
- Place fruit, vanilla, cinnamon, brown sugar, and rosemary in the bottom of a 9-inch cast iron or stainless steel skillet (about 1 1/2 – 2 quart capacity). Stir well.
- In a medium bowl, mix together flour, oats, pecans, brown sugar, baking powder, cinnamon, salt, and rosemary. Mix in margarine (or butter) and plant-based milk until smooth. Do not over mix.
- Evenly place spoonfuls of cobbler dough over the fruit.
- Bake, uncovered, at 375 F for 25-30 minutes, until dough is golden. Remove from oven, and serve warm out of the skillet. Makes 8 servings.
- Serve warm.
- Makes 8 servings
Notes
Make this recipe gluten-free by using gluten-free flour instead of all purpose flour.
May use whole grain flour instead of all purpose flour.
Use whatever fruit you desire, such as sliced peaches, plums, or apricots (may peel peaches, if desired), and berries (blackberries, blueberries, strawberries). Try this recipe in the fall by using sliced apples or pears.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 204
- Sugar: 12 g
- Sodium: 34 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 6 g
