This delicious oil-free peach and berry cobbler is made without any added fat – It’s also lower in sugar, gluten-free, and vegan-friendly.
My mom inspired today’s recipe, which may have been more appropriate pre-mother’s day, but que será.
When my allergies were at their worst, I was limited to a handful of foods, including apples, cucumbers, chicken breast, oats, rice, and beans.
During this time, I was also unable to digest fats properly. Every time I’d ingest oil or fattier foods like nuts, my skin would itch and crack almost immediately.
My mother was always trying to accommodate my allergies by making recipes that were both healthy and ‘Lauren-friendly’. One of the treats she came up with was a fat-free apple crisp.
It was the simplest of desserts, but one I looked forward to because I was so limited at the time.
In a pie plate, she would layer sliced apples, top it with whole oats, salt, and a sprinkle of cinnamon, then pour water over the top to soak the oats.
If I was doing a bit better, she’d dice up small pieces of ghee and dot the top with it for a touch of decadence.
I can’t tell you how delicious this was for me then, so I wanted to try recreating it with a bit more flavor.
With berries and peaches on the horizon, I decided to pair the two together as the base for this updated version, and then top it with a combination of oats and oat flour.
I add in an arrowroot slurry to the fruit to create a ‘gooey’ texture, and in lieu of water, I soak the oats with my Homemade Coconut Milk, adding a little natural fat and a bit of sweetness.
As always, I’ve kept the added sugar to a minimum, but you could add in a bit more if you like.
This lower sugar, oil-free, gluten-free cobbler recipe is a healthier way to enjoy the classic fruit-based dessert.
- 1 10 ounce bag frozen peaches rinsed and thawed a bit
- 1 10 ounce bag mixed berries rinsed and thawed a bit
- 6 Tbsp water
- 1 Tbsp coconut sugar
- 1 Tbsp arrowroot
- dash sea salt
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 cup rolled oats
- 1/2 cup oat flour
- 1/4 tsp sea salt
- 1 1/2 tsp cinnamon
- 1 Tbsp coconut sugar
- enough milk (or water) to soak the top (I use about one cup of liquid)
Preheat the oven to 375 degrees.
Add the fruit to the bottom of an oiled 8 x 8 baking dish.
Whisk together the slurry ingredients (water, sugar, arrowroot, salt, cinnamon, vanilla) and pour it over the top of the fruit.
Mix the oats, flour, salt, cinnamon, and sugar in a bowl.
Sprinkle the mixture over the top of the fruit.
Pour enough water or milk over the oat topping just to soak them (they should appear moistened, not dry). I use about 1 - 1 1/4 cups for this.
Bake the cobbler for 35-45 minutes, until the liquid has absorbed, the topping is golden, and the perimeter is bubbly.
Cool and serve!
Nutrition facts based on using unsweetened almond milk. WW SmartPoints: 7
I use frozen fruit in this, but fresh would work as well. Watch for it to cook through a bit faster though!
I like to use my Homemade Coconut Milk in this recipe.
Some of the items I use in this recipe include:
Oil the dish…
Add the fruit…
Add the slurry…
Sprinkle on the topping…
Pour the milk atop…