Our cobbler is a simple twist on our fruit crumble. With a new topping that's more like a tender crust we find it irresistible. The recipe uses apples and strawberries, but it can be made with any fruit combination.
Apple Strawberry Cobbler Adapted from Chef AJ’s The Secrets to Ultimate Weight Loss
- Enough sliced strawberries and apples to fill an 8” x 8” baking dish ¾ full
- 2 tablespoons of flour if using frozen strawberries that have lots of juice when thawed
- optional: 1/3 cup raisins or dried cranberries
- 1½ cups rolled oats
- 1 teaspoon baking powder
- ¼ cup unsweetened applesauce
- ¼ cup date paste (recipe below)
- ¾ cup unsweetened non-dairy milk (recipe below)
Preheat oven to 350 degrees F.
Slice fruit into an 8” x 8” baking dish and top with the raisins or cranberries if using them.
NOTE: If using frozen fruit that has lots of juice when it thaws, like strawberries, dust the bottom of the pan with 2 tablespoons of flour (I use oat flour that I make in a blender from rolled oats). This absorbs the liquid and creates a nice fruit gel.
Mix oats, baking powder, applesauce, date paste and non-dairy milk in a bowl and mix well.
Cover the fruit with the topping and bake for 45-50 minutes until golden brown.
For this recipe I like a thicker nut milk with these ingredients:
- 1 cup almonds or cashews
- 1½ cups filtered water
Add nuts and water to a high-speed blender and blend for 60 seconds.
Store excess in a jar in the fridge for up to 1 week.
- 1 cup dates
- 1 cup filtered water
Add dates and water to a high-speed blender and blend for 60 seconds.
Store excess in a jar in the fridge for up to 2 weeks.