Cobbler gets a healthy makeover with peaches, plums and apricots topped with a crunchy oat and almond crust. Stone fruit cobbler is the perfect summer time dessert! (dairy-free & vegan option)
Back when my husband and I started dating, he told me about the most wonderful wild plums that grew out at their family’s ranch in the summer time. I wanted so badly to go there and pick some so that I could make jam out of them (If you don’t know yet, I’m a bit of a grandma and like to do things like can my own jam.). But every year that we went to the ranch, there were no plums to be picked. I started to wonder if these elusive plums ever existed and thought maybe my future husband was just plum crazy! (Pun intended, sorry.)
Well, unless you live under a rock, you know there has been no rain here in Texas and in many other parts of the country for the past few years. Thanks to the massive rainfall that graced Texas earlier this year (much to my dismay, as it made planning an outdoor wedding very stressful-but that’s a different story for a different time), the plum bushes produced fruit and I was FINALLY able to get my hands on some for jam! Aren’t they just so cute? I had to use a cherry pitter
My husband picked so many of them this year, and after making about 20 jars of plum jam, we still had a couple gallons left, so I decided, why not make a classic summer dessert for part of the Bake to Defeat ALS challenge?
So here you go. A sweet-tart mixture of stone fruit with a delightful soft yet crunchy almond and oat topping that just begs to be topped with a scoop of vanilla ice cream!
This stone fruit cobbler is actually more like a crisp and a cobbler had a baby. A crumble perhaps? Whatever you chose to call it, it’s absolutely delicious.
To make these a little healthier, I like to put mine into individual ramekins
Don’t forget to share this post with the hashtag #BakeToDefeatALS to support ALS awareness for the month of August!
Cobbler gets a healthy makeover with this delicious Stone Fruit Cobbler. Peaches, plums, cherries and apricots topped with a crunchy oat and almond crust is more like a cross between a crisp and a cobbler.
Ingredients
- 8 cups pitted and chopped stone fruit (I used peaches, plums and apricots)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- Pinch of kosher salt
- ⅓ cup all-purpose or whole wheat flour
- ¼ cup packed brown sugar
- ½ teaspoon salt
- 1 cup old-fashioned oats, divided
- 2 tbsp almonds
- ½ cup chilled butter, cubed*
Instructions
- Preheat oven to 375. Lightly grease 9 in. baking dish or ramekins.
- In a food processor, pulse 3/4 cup of the oats, flour, brown sugar, salt, and oil until smooth. Pour into a medium bowl.
- Pulse almonds into small chunks. Work almonds and remaining oats into the flour mixture with hands.
- I an separate bowl, stir together fruit, sugar, cornstarch, zest, juice and salt. Pour into greased baking dish.
- Crumble oat topping evenly over fruit.
- Bake until filling is bubbly and topping is golden, about 30-40 minutes for individual ramekins or 45-60 minutes for a large dish.
- Remove from oven and let cool for 10 minutes. Serve warm with a scoop of vanilla ice cream.
Notes
*Use coconut oil for dairy-free & vegan
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