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!
Juicy cherries topped with an oat-based cake-like topping.
- 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.
Nutrition facts based on using two cups of cherries without pits and unsweetened almond milk. WW SmartPoints: 2
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).