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Fruit Cobbler for Breakfast or Dessert
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I’ve been experimenting with this recipe for about a week, and I can’t get enough of it! It’s so easy, perfect for breakfast or dessert…and easily adapted to the ingredients you have available. I give you 3 options below…and really can’t decide which one I like the best.
If you are unfamiliar with a cobbler, it’s basically a fruit based dessert with a cake/biscuity topping. In this cobbler variation, it’s very similar to pancakes with the fruits baked into the batter.
The recipe is both vegan and gluten-free if you make sure to use certified gluten-free oats.
You can use all oat flour, or replace part of it with almond flour like I did with the fig variation. If you don’t have either flour, whole-wheat or spelt flour would also work. Almond milk can be replaced with any milk you prefer, and honey or agave can replace the maple syrup or just leave out completely. Brown sugar can be used to replace the coconut sugar. Use 3 tablespoons of sugar if you like the cobbler on the sweeter side.
Each of the recipes is enough for 2 people. double or triple for more guests and adjust the baking dish accordingly. For the 2 serving size, I loved the look of using a skillet or frying pan that can go into the oven.
So let’s get to the recipes…and don’t forget to comment below if you try them, and if you have a favorite.
Berry Vanilla
Fig with Orange and Almonds
Banana with Oat Cinnamon Streusel
Fruit Cobbler for Breakfast or Dessert
Cook Time: 0min
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Berry Vanilla
Ingredients:
Dry
1/3 to 1/2 cup oat flour
2 tablespoons rolled oats
1/2 teaspoon baking powder
pinch of salt
2-3 tablespoons coconut sugar
Liquid
1/4 cup almond milk
2 tablespoon coconut oil
1 tablespoon maple syrup
1/4 teaspoon vanilla extract
Fruit
1/2 cup fresh raspberries
1/2 cup fresh blackberries
Instructions:
- Pre-heat the oven to 350F or 160C. Spray a small baking dish with oil and set aside.
- In a small bowl, mash the berries together and set aside.
- In a small bowl, mix together the dry ingredients. In another bowl or measuring cup mix together the wet ingredients. Pour the wet over the dry, and stir to combine. Use more flour if the batter looks too loose…it should be the consistency of pancake batter.
- Pour the batter into the baking dish or skillet, and then pour the berry mixture in the middle of the batter. Just leave it there, don’t spread it out.
- Bake for about 20-30 minutes until the centre batter no longer looks wet, and the fruit is bubbling.
- Let cool slightly, and enjoy as is, or with some yogurt, chopped nuts or vanilla cashew cream.
Fig with Orange and Almonds
Ingredients:
Dry:
1/3 cup oat flour
2 tablespoons almond flour
2 tablespoons rolled oats
1/2 teaspoon baking powder
pinch of salt
2-3 tablespoons coconut sugar
Liquid:
1/4 cup almond milk
2 tablespoon coconut oil
1 tablespoon maple syrup
1/4 teaspoon vanilla extract
1/4 teaspoon grated orang zest
Fruit & Topping:
1/2 cup fresh figs, sliced
1/4 cup sliced almonds
Instructions:
- Pre-heat the oven to 350F or 160C. Spray a small baking dish with oil and set aside.
- In a small bowl, mix together the dry ingredients. In another bowl or measuring cup mix together the wet ingredients. Pour the wet over the dry, and stir to combine. Use more flour if the batter looks too loose…it should be the consistency of pancake batter.
- Pour the batter into the baking dish or skillet, and then arrange the fig slices on top, letting them sink in but just a little. Sprinkle the sliced almonds all over.
- Bake for about 20-30 minutes until the centre batter no longer looks wet.
- Let cool slightly, and enjoy as is, or with a drizzle of honey for extra sweetness.
Banana with Oat Cinnamon Streusel
Ingredients:
Dry:
1/3-1/2 cup oat flour
2 tablespoons rolled oats
1/2 teaspoon baking powder
pinch of salt
2-3 tablespoons coconut sugar
Liquid:
1/4 cup almond milk
2 tablespoon coconut oil
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon powder
Fruit & Topping:
1/2 large banana, sliced
2 teaspoons coconut sugar
3 tablespoons rolled oats
1/8 teaspoon cinnamon
1 teaspoon coconut oil
To serve:
Vanilla Ice Cream
Caramel Sauce
Instructions:
- Pre-heat the oven to 350F or 160C. Spray a small baking dish with oil and set aside.
- In a small bowl, mix together the topping ingredients except for the banana and set aside.
- In a small bowl, mix together the dry ingredients. In another bowl or measuring cup mix together the wet ingredients. Pour the wet over the dry, and stir to combine. Use more flour if the batter looks too loose…it should be the consistency of pancake batter.
- Pour the batter into the baking dish or skillet, and then arrange the banana slices on top then sprinkle the crumble all over.
- Bake for about 20-30 minutes until the centre batter is firm when pressed lightly with your finger.
- Let cool slightly, and enjoy as is, or with some vanilla ice cream and caramel sauce.
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10 COMMENTS
Leave A Comment
Noor | 27th Oct 18
Thank you for this amazing recipe! The texture is so good and the sweetness is just perfect.
But I don’t really prefer the taste of coconut oil in food, so i was thinking would it be as good if i replace the coconut oil with butter?
Arwa | 28th Oct 18
Hi Noor! Thank you for the comment. Yes you can definitely use melted butter instead ??
Hind | 29th Oct 18
مرحبا اروى، اول شي بحب اشكرك على وصفاتك الاكثر من رائعه، ابدعتيييي، حابه اسألك هل ممكن استبدل حليب اللوز بنوع حليب اخر مثل حليب جوز الهند او ايا نوع حليب
Arwa | 30th Oct 18
هلا فيك هند. ممكن حليب جوز الهند الي بالكرتون….الي يكون اخف من المعلب. آو حليب جوز الهند بس تخففينه مع شوية ماي. هذه الوصفة جداً مرنة وممكن تستخدمين الحليب الي تفضلينه المهم يكون قريب من كثافة حليب اللوز.
Rajaa Baallal | 29th Oct 18
سلام عليكم ورحمة الله. جربت وصفة الكوبلر بثلات طرق صدقا الطعم خياااااال
.انا حبيت أكثر كوبلر بتوت
مشكورة على الوصفة .
متتبعة من كندا
Sara | 29th Oct 18
Me and my baby girl are addicted to this cobbler. Thank u Arwa
Fotun | 8th Nov 18
السلام عليكم تسلم ايديك جربت الوصفة وكمان سويت وحده بالتفاح كتيررر كمان طلعت طيبه تسلم ايديك ومشكوره على هالوصفه ?
متابعه من الامارات
Arwa | 12th Nov 18
وعليكم السلام
حياك الله ومشكورة على التعليق
Najat | 13th Nov 18
يسلم دياتك وصفات في غاية الروعة. ممكن استعمال التين المجفف لما ما يكون موسم التين ؟
Arwa | 17th Nov 18
أهلاً نجات. ممكن بس يكون قطع صغيرة اتوقع احسن