Description
This summer berry peach cobbler with basil and cardamom celebrates peak stone fruit and berry season with bright, fresh flavors. Naturally vegan and gluten free, it’s a minimally sweetened cobbler that works beautifully for a lazy weekend breakfast or simple after-dinner dessert!
Ingredients
for the fruit filling:
- 2 cups diced peaches
- 1 cup berries, such as blueberries, raspberries, or blackberries
- 1 small lime, zested and juiced
- 1 tablespoon coconut sugar
- 2 teaspoons arrowroot flour, or tapioca flour
- 1/4 teaspoon ground cardamom
for the topping:
- 45 grams oat flour
- 45 grams brown rice flour
- 45 grams arrowroot flour
- 1/8 teaspoon sea salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon psyllium husk, or xanthan gum
- 1 tablespoon coconut sugar
- 1 tablespoon minced fresh basil
- 45 grams coconut oil, solid at room temperature
- 45-60 grams cold oat milk, or any plant milk that you like
Instructions
Preheat your oven to 350 degrees.
Start with the fruit filling. Toss together the berries, peaches, zest of the lime, half of the lime juice, coconut sugar, arrowroot, and cardamom in a small quart-sized baking dish. Set the dish aside while you make the biscuit topping.
To make the biscuit topping, combine the flours, salt, baking powder, psyllium (or xanthan gum), and coconut sugar in a bowl. Whisk well to combine, then mix in the basil. Using the whisk or a fork, cut the solid coconut oil into the dry ingredients until the mixture looks crumbly. Add 45 grams of the cold milk to the mixture and begin to mix it in with a spatula or your hands. A rough biscuit dough will start to form. If it seems too dry and crumbly, add a bit more milk. Once the dough comes together, pat it in an even layer over the prepared fruit.
Brush the dough with more milk then put it in your preheated oven. Bake the cobbler for 25-30 minutes until the biscuit top is firm and the fruit is juicy and bubbling. Serve warm or at room temperature.
If you are serving it for breakfast, I recommend serving it was a dollop of your favorite vegan yogurt. If you are serving it for dessert, I highly recommend serving it with a scoop (or two) of vegan vanilla ice cream.
Notes
- This is a smaller cobbler so you need a small quart-sized baking dish. The one I used was about 5 inches by 8 inches.
- This cobbler is best enjoy the day it is made. Keep leftovers covered in the fridge and enjoy within 2-3 days.
- If you don’t keep various gluten free flours on hand, you can use 135 grams or roughly 1 cup of your favorite gluten free flour blend. Check to see if it contains xanthan gum. If it does, you can omit the 1/2 teaspoon I call for in the recipe.
- I prefer using fresh fruit in the cobbler but you can also make it with frozen fruit. If you’re using frozen fruit, increase the arrowroot in the filling to 1 tablespoon total. You might need to bake it slightly longer since the frozen fruit will release more moisture into the cobbler.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert