Yield: 8×12″ baking pan
For the Filling
- 4 cups peaches, diced
- 2 cups pitted cherries, chopped
- 3 Tbsp to 1/4 cup sugar
- 3/4 cup unsweetened plant based milk (view instructions on how to make your own)
- 2 tsp white vinegar
- 1 1/2 cup whole wheat flour (for gluten free use 1 1/4 cup oat flour mixed with 1/2 cup millet flour)
- 1/4 cup sugar
- 2 tsp baking powder
- 3 Tbsp almond butter or a nut and seed butter
- 3 Tbsp unsweetened apple sauce
- 1 tsp vanilla
Additional Topping (optional)
- 1 Tbsp turbunado sugar
- Preheat oven to 350°F and set aside an 8 x 12″ baking pan. There is no need to grease the pan.
- To prepare the filling, eveningly spread the peaches and cherries in the bottom of the baking pan. Sprinkle the sugar over the fruit. If using frozen fruit, allow fruit to thaw before making the cobbler topping.
- To prepare the cobbler topping. In a small bowl, mix together the plant based mil with the vinegar. Set aside and allow time for it to curdle.
- In another bowl mix together the flour, sugar and baking powder and set aside.
- In a large mixing bowl, mix together the nut butter, apple sauce and vanilla.
- Add the flour mixture to the nut butter and apple sauce. Using your hands, mix until crumbly.
- Add the plant based milk. Stir to combine but be careful to not over mix. Spoon the batter over the fruit. Sprinkle the top with the turbinado sugar. Bake for 40-45 minutes. The filling should be bubbly and the thickest part of the topping needs to be baked through.
- Allow cobbler to rest before serving as this will allow the filling to set.
- Any fruit and berry combination works well in making cobblers. Try apple mixed berries. Or apple and raspberries. Rhubarb and strawberries. Note, the sugar may need to be adjusted as somes berries will be more tart. The cobbler in the picture is with apples, raspberries and haskaps.