Description
Easy to prepare and packed with Springtime vibes, this oil free, Vegan Cherry Rhubarb Cobbler is a delicious old-fashioned dessert with a plant-based twist.
Ingredients
Scale
Base Ingredients:
- 1 – [ 32 oz. bag ] frozen cherries *
- 4 cups fresh rhubarb, cut into 1-inch pieces
- ½ cup pure maple syrup
- ½ cup water
- 1 teaspoon vanilla extract
- ¼ to ½ teaspoon almond extract (optional)
Slurry:
- 2 Tablespoons organic cornstarch (or arrowroot powder)
- 2 Tablespoons water
Cobbler Dry Ingredients:
- 1 cup almond flour, slightly packed
- 1 cup rolled oats, coarsely chopped
- 1 Tablespoon cornstarch (or arrowroot powder)
- ¼ cup dry maple sugar (or coconut sugar) *
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 Tablespoon flaxseed meal
- ¼ teaspoon sea salt (+/-) *
Cobbler Wet Ingredients:
- ½ cup cashew butter, softened (not melted) *
- ½ cup unsweetened plain plant milk
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 375 F. Place oven rack in the center position.
- Coarsely chop the rolled oats by placing them into a food processor and pulsing off and on for approximately 15 to 20 seconds, then place in a large bowl. Set aside.
- Make the Slurry by placing the Slurry ingredients into a small bowl, whisk until smooth, set aside.
- Place the all the Base Ingredients into an oven-safe, deep skillet on the stove top, bring to a boil, add the Slurry Mix, stir for several minutes until thicken, immediately remove from the stove.
- Make the Cobbler Topping by placing all the remaining Dry Ingredients into a large bowl (with the chopped oats) and whisk together. Then add all the Wet Ingredients to the dry ingredients, mix until ingredients are combined, do not over stir the batter.
- Dollop the batter evenly all over the top of the fruit in the skillet. Place in a preheated 375F oven.
- Bake for 35 to 40 minutes, the fruit syrup should bubble up all around the edges. The cobbler topping should be golden brown. You may wish to place a baking sheet underneath the pan to catch any spillovers (only if your skillet or baking dish is shallow). The topping should be golden brown. If the topping gets too brown, then place a sheet of aluminum foil over the top of the dish to prevent further browning. Set your timer for 25 minutes to check on how brown the topping is to see if you need to cover them with foil.
- Allow to cool for 12 to 17 minutes before serving.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 6 to 8