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
Ingredients
- 16 ounces cherries (about two cups)
- ⅔ cup oat flour
- ⅓ cup oats
- 2 tsp baking powder
- ¼ tsp sea salt
- 1 cup milk of your choice
- 2 tsp vanilla extract
Instructions
- 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.
Notes
Nutrition
Notes:
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).
Carol McCarver
This was easy to make. However, the amount of vanilla is too much. Please review the recipe and adjust.
I put some yogurt on it and it was better.
Natalia
Tastes like oatmeal with cherries 😀 tasty though
Lee Rosenthal
Can this be made in advance and frozen?
Lauren
I've not tried freezing this, as we usually eat it all straightaway, so I can't say for sure...
Lee Rosenthall
Is there any reason that it should not freeze well?
Lauren
I can't say, Lee, as I'm not an avid 'freezer' gal. To me, it seems when defrosted, it would be mushy, due to the milk content.
Vamps
Are the degrees in fahrenheit or celsius? Since I'm european I have to convert everything, but it's unclear which system you use there? Hopefully this is not too annoying
Lauren
Not at all annoying, I should write that in anyway! It's fahrenheit. 🙂
Lauren
This looks amazing! This is a weird question and probably not the point of this post BUT I'm curious if you did find that fats were indeed contributing to your skin problems? This is something I am sure was/is an issue with my skin for a while as well but haven't heard of it happening to too many other people. Strange how everything (even healthy choices) affects everyone differently!
Lauren
Hi Lauren,
I never determined the exact cause, but I can tell you that once I added fats back in, I did/felt much better, and my skin improved. You might be having an issue actually digesting the fat you're taking in, which can be improved with supplements like ox bile or an enzyme complex containing lipase. Just thought I'd pass that on, though I'm no doctor. 🙂
Michele
Thx Lauren! Can't wait to try it!
Michele
This sounds great! You mentioned Peaches. Do they need to be frozen. Would I cook it for the same length? Thank you! I love no oil and no sugar recipes!
Michele
Lauren
Hi Michele,
The cherries I use are pretty much frozen (I defrost them for about 5-10 minutes while making the batter), so I'm thinking the same for peaches. I bet the canned ones would work as well, if you wanted to go that route. Just drain any liquid from them. 🙂
Kathy
I love this recipe!! I can eat bowl after bowl of this cherry cobbler!;)