This delicious peach and berry cobbler is made without any added fat - It's also lower in sugar, gluten-free, and vegan-friendly.
How I created this recipe
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.
How to make this oil-free and butter-free
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.
Can I use a different fruit?
Yes, apples would be yummy in place of the peaches!
Can I use another starch besides arrowroot?
Yes, tapioca and cornstarch should both work well.
I don't want to use any oil or butter, can I leave it off the pan?
You can, but just know you will have major stickage which will require a good scrubbing!
Oil the dish
Add the fruit
Add the slurry
Sprinkle on the topping
Pour the milk atop
Other oil-free recipes you might enjoy
Buckwheat Chocolate Cake for One
Peach and Berry Cobbler
- 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
- 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)
- 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!
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.
It look lovely! What is the cream you served it with made of?