Summer Fruit Cobbler
Feel free to use any combination of summer fruits in this tasty treat. I used two peaches, about 1.5 large mangoes, and fresh blueberries.
Course
Baked Goods
,
Dessert
Servings
6
Servings
6
Ingredients
6
cups
sliced/diced fruit
I used peaches, mango and blueberries
2
TBS
lemon juice
2
TBS
cornstarch
2
TBS
dry sweetener
i.e. Sucanat or turbinado sugar
1
cups
oat flour, sifted
4
TBS
dry sweetener
i.e. Sucanat or turbinado sugar
1/4
tsp
salt
1/2
tsp
cinnamon
2
tsp
baking powder
1/3
cup + 1 TBS
non-dairy milk
1
tsp
vinegar
1
tsp
vanilla
1/2-1
tsp
almond extract
optional
3
TBS
applesauce
Instructions
Preheat oven to 400.
In a large bowl, combine fruit with lemon juice, 2 TBS dry sweetener and cornstarch. Mix until fruit is well coated and cornstarch is dissolved.
Pour fruit into 8×8 baking dish, cover with foil and bake 20 minutes. Lower heat to 350 degrees after removing dish from oven.
In a small bowl combine non-dairy milk and vinegar. Set aside.
In another small bowl, whisk together sifted oat flour, baking powder, salt, cinnamon and sugar.
Add applesauce, vanilla and almond extract if using, to milk/vinegar and mix well. Pour into dry ingredients and stir until just combined.
Pour/spread batter over fruit. Bake uncovered 20-25 minutes. Serve warm, with non-dairy ice cream if desired.