Peach Apple Cobbler


Fruit base:

  • 5 cups sliced peaches
  • 3 cups sliced apples
  • 1/2 cup Sucanat (or white or brown sugar)
  • 2 tbsp arrowroot powder (or cornstarch)
  • 1/2 tsp cinnamon
  • 1/3-1/2 cup water
  • 1 tsp vanilla extract

Biscuit topping:

  • 1 cup gluten-free rolled oats, ground into a flour* see note
  • 1/4 cup almond flour/meal (or more oat flour)*
  • 5 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 tbsp dry sugar (Sucanat, white, or brown sugar)
  • 1/2 tsp cinnamon
  • 3 tbsp Earth Balance(or other non-dairy butter replacer)
  • 1/2 cup almond milk (or other non-dairy milk)


  1. Preheat oven to 400F and grease a medium-sized casserole dish, square pan, or large pie dish.
  2. Fruit base: In a large pot or skillet, whisk together the sweetener, arrowroot powder, and cinnamon. Stir in your sliced fruit and mix until coated. Now stir in the water and bring to a boil. Reduce heat and cook for 1-2 minutes. Remove from heat and stir in vanilla. Spoon cooked fruit into prepared pan.
  3. Biscuit: In a medium-sized bowl, whisk together the dry ingredients. With a pastry cutter or fork, cut in the Earth Balance until mixture is crumbly like cornmeal. Stir in the almond milk until combined. Spoon the batter over the fruit. I dropped about 6 large spoonful’s to make 6 biscuits, but you can do it any way you want.
  4. Bake at 400F for 25-30 minutes until golden. Serve immediately with vegan ice cream and toasted almonds.

Note: You can probably sub any flour you want in the biscuit recipe.


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