This oat-based cobbler is free of both oil and sugar! Use any fruit you like as the base, and top it with a scoop of homemade vanilla ice cream for a lower sugar treat.
Did I ever mention that I ate oil-free for years?
No butter, no olive oil, very little fat of any kind.
It was during one of my most allergic phases, and I felt that fats in any form were causing some of my issues, particularly, the skin-related ones.
I lived with my mom at the time, who tried to cater to my allergies with various recipes.
One that I always looked forward to was her apple crisp.
She made it simply by layering some sliced apples in a pie plate and topping it with a good sprinkle of cinnamon-laced oatmeal. While there’s typically a good deal of fat added to a crisp, she moistened hers with water. I loved it!
Sometimes, the simplest of foods can really yield the best results.
I’ve wanted to recreate her recipe for quite a while now, and this is my best effort.
To give it a bit more flavor and texture, I’ve used milk instead of water, added in some vanilla, and used a combination of oat flour and oats.
By adding in some baking powder, this has a bit of a cake-like texture.
In tribute to our original recipe, however, I’ve kept it free of both oil and sugar.
While I use cherries in this version, you can really use any fruit you like! I may even try apple, though I do have a good Apple Cobbler already on the blog. 🙂
Over here, we like to top this with a big scoop of homemade vanilla ice cream, which I highly recommend!
Oil-Free, Sugar-Free Cherry Cobbler Cake
- 16 ounces cherries (about two cups)
- 2/3 cup oat flour
- 1/3 cup oats
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1 cup milk of your choice
- 2 tsp vanilla extract
- Preheat oven to 350 degrees.
- Lightly oil an 8 x 8 inch baking dish.
- Place the cherries (or whatever fruit you're using) on the bottom
- In a medium bowl, whisk the flour, oats, baking powder, and salt.
- Add in the milk and vanilla and whisk until smooth.
- Pour the batter atop the fruit, moving the dish to evenly distribute it.
- Bake for 35-40 minutes, until top is springy to the touch.
I use a bag of frozen cherries in this recipe, which I only slightly defrost. Peaches might be good too!
I use my Homemade Coconut Milk in this recipe (I actually use 2/3 cup of the milk and 1/3 cup of water).