This simple gluten-free oatmeal cobbler is also refined sugar-free and vegan, though you can use butter if you like. I make it with Italian plums but you could use any variety of plum or pluot. It can also be made with peaches, blueberries, or blackberries. I've been dehydrating Italian plums like crazy lately. My children love to eat them as a snack in the winter. I keep filling up glass jars and storing them in the back of the pantry. Italian plums can also be halved, pitted, and frozen to use throughout the year. In fact, I have also made this recipe using frozen plums from last year!
Every year in late summer or early Autumn I take the kids around town and harvest plums with them. Usually there are so many trees with plums dropping to the ground and never enough people picking them. We just knock on doors and ask if we can pick plums. People are usually more than happy to have help with the harvest. And we are more than happy to have boxes of local plums to enjoy. This year plums trees around here were not as bountiful so we bought cases of plums from Eastern Washington.
Oatmeal Plum Cobbler
A cobbler is a fruit dessert with a sweet biscuit-like topping. I use gluten-free rolled oats as the main "flour" in the topping. I have also used quinoa flakes in place of the oats but I don't think the flavor is as good. You can substitute peaches, berries, or apples for the plums in the filling if desired. If you are using frozen fruit then be sure to let it partially thaw before using. If you don't have coconut sugar you can replace it with maple sugar, sucanat, or brown sugar. I usually use unsweetened hemp milk or homemade cashew milk in the topping. If you eat dairy then cow or goat milk would work as well.
6 cups chopped Italian plums
3 tablespoons sweet rice flour or arrowroot powder
2 to 4 tablespoons coconut sugar
1 1/2 cups GF organic rolled oats, lightly ground
3/4 cup sweet rice flour
1/4 cup ground golden flax seeds
1/2 cup coconut sugar
1 tablespoon baking powder
3/4 teaspoon sea salt
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
6 tablespoons organic palm shortening or butter
1 cup milk
Preheat oven to 400 degrees F. Set out an 8 x 8-inch glass baking pan.
Place the chopped plums into a medium-sized bowl. Toss with the sweet rice flour and coconut sugar. Pour into the glass baking pan. Set aside.
I use the dry container of my Vitamix to lightly grind the rolled oats into a coarse flour. Place the ground oats, sweet rice flour, flax seeds, coconut sugar, baking powder and spices into a mixing bowl. Whisk together. Then cut in the shortening or butter using your fingers or a pastry cutter. Add the milk and mix together using a fork. Dough will feel slightly thin at first. Let rest for 5 minutes for some of the liquid to be absorbed.
Drop topping by the large spoonful on top of the fruit. Bake for about 40 minutes or until fruit is bubbling up and topping is cooked through. Let cool for about 15 minutes. Serve warm or cold. Source: www.NourishingMeals.com
More Autumn Recipes:
Pumpkin Oatmeal Cookies
Deep Dish Apple Pie