This delicious peach and berry cobbler is made without any added fat – It’s also lower in sugar, gluten-free, and vegan-friendly.
When my allergies were at their worst, I was limited to a handful of foods, including apples, 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 mom 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.
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.
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.
Instead of the usual oil or butter, I add an arrowroot slurry to the fruit to create a ‘gooey’ texture.
In lieu of water, I soak the oats with my Homemade Coconut Milk, which adds 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.
Recipe Steps
Oil the dish
Add the fruit
Add the slurry
Sprinkle on the topping
Pour the milk atop
Recipe tips
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.
Peach and Berry Cobbler
Ingredients
FRUIT LAYER:
- 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
OATMEAL TOPPING:
- 1 cup rolled oats
- ½ cup oat flour
- ¼ tsp sea salt
- 1 ½ tsp cinnamon
- 1 Tbsp coconut sugar
- enough milk (or water) to soak the top (I use about one cup of liquid)
Instructions
FRUIT LAYER:
- 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.
OATMEAL TOPPING:
- 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!
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
It look lovely! What is the cream you served it with made of?