Cherry Cobbler With Almond Oat Topping, made in-season cherries, without refined sugars, oil & gluten free. A perfect plant-based dessert.
Ingredients
Filling:
3½ pounds of pitted cherries, if frozen, let thaw and pour off most of juice-saving enough to coat the bottom of pan (reserve for cocktails on another night!)
2 tbsp fresh orange juice, and zest of orange (about 1½ tsp)
¼ + 2 tbsp cup instant or whole tapioca (not flour)
2 heaping tsp cinnamon
1 tsp ground nutmeg
3 tbsp maple syrup
pinch salt
Topping:
2½ cups whole oats
1 cup oat flour (can make this by grind whole oats in a blender, like a Vitamix)
½ cup almond butter (enough to make it clump)
3 tsp cinnamon
3 tbsp maple syrup, date paste, or liquid sweetener of choice. Add a little more if you need to make it clump
½ cup fresh squeezed orange juice
Instructions
Place filling ingredients into a large pan and mix together
In another bowl, place all topping ingredients in, adding in orange juice slowly. Add just enough to moisten, but not make the topping soggy.
Smoosh the topping on top of the filling
Cover with foil and bake at 375 for 1 hour until filling in bubbling (you can almost not over cook it, so longer is fine too). Uncover for 15 minutes to brown up the topping
Let sit for 15 minutes before serving. Serve on its own or topped with some coconut milk ice cream or whipped cream (I like it on its own).
Also awesome cold, and makes a yummy breakfast!
Notes
17% Vitamin C, 8% iron, 7% calcium, 378 mg of potassium, Based on 16 servings
Nutrition Information
Serving size: 1/16 Calories: 227 Fat: 5.9 g Saturated fat: <1g Carbohydrates: 41.6 g Sugar: 17.8 g Fiber: 3.5 g Protein: 5.6 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/healthy-desserts/cherry-cobbler-with-almond-oat-topping/