This mouthwatering peach-plum cobbler is the best of both stone fruits: sweet peaches and tart plums! And the almond-oat-sweet rice flour crust is a light and crispy contrast in texture.
I like to eat a few plums raw each season but after those few, I prefer them baked, mainly because I find the skins so tart.
In this recipe, the tart plum flavors complement the sweetness of the peaches so that very little other sweetener is needed. We add some tapioca to help the fruit to stay together since they are both so juicy.
The almond-oat-rice flour crust is somewhere between a biscuit and a cookie. As one of my taste-testers said, “it’s not easy to get a gluten-free baked good to be so light and tasty.”
I tried a crust with almond-flour only, but it came out a bit soggy after baking, though the flavor was all right. And we felt that a cobbler needed something more biscuit-like. The oat flour and sweet rice (mochiko) gave us the texture we wanted.
The cobbler crust is lightly sweetened with coconut sugar, which keeps it from being too biscuit-y.
Why do you pre-bake the fruit?
1) It evaporates some excess liquid for a less-sloppy cobbler
2) It ensures that the crust is done when the fruit is. This allows you to have a crispy top and dumpling-like part near the fruit.
What is the difference between a cobbler and a pie?
In the simplest sense, a cobbler has its crust on top of the fruit, while a pie has the crust underneath the fruit. A pie might have a top and bottom crust, of course.
A cobbler’s crust is more biscuit-like, while a pie’s crust is more pastry-like.
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Ingredient Tip: Use Aluminum-Free Baking Powder
Cobblers and biscuits, especially vegan ones like this, depend on baking powder (and sometimes baking soda) for rising. Some baking powders contain aluminum, so be sure to read labels. A supertaster like me can taste the aluminum so strongly that I can’t eat those baked goods.
I have to discreetly find a trash can if I’m dining at the house of a friend who’s baked with an aluminum baking powder. How awkward is that?
But there are several aluminum-free brands, including the very inexpensive Whole Foods brand I have a link to below. Rumford is available in almost any grocery and is also aluminum-free.
Can I use frozen fruit for peach-plum cobbler with almond-oat crust?
Of course. Just realize that the freezing process breaks down some of the cells in the peaches, releasing water. Water is released from the peaches in baking, too, so you just need to be prepared for this by adding a thickener (such as tapioca or corn starch) to the fruit mixture. The thickener will keep the pie or cobbler from sliding out from under the crust.
We serve our cobbler with plain coconut yogurt (we like CoYo) but if you like a sweeter topping, ice cream is great too!
If you make this recipe, please leave me a comment so I know how it went!
Other recipes you may enjoy:
Shop Mouthwatering Peach Plum Cobbler with Almond-Oat Crust
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Mouthwatering Peach-Plum Cobbler with Almond-Oat Crust, GF, V
For the peach / plum layer
- 6 cups fresh peaches 3 pints and 2 cups fresh plums (1 pint)
- 1/4 cup Bob's Red Mill tapioca flour
- 2 tablespoons coconut sugar up to 1/4 cup if you prefer a sweeter dessert
- 1 teaspoon vanilla extract try making your own as described here!
For the Oat-Almond-Rice Flour Crust
- ¾ cup blanched almond flour
- 3/4 cup sweet rice flour mochi flour
- ½ cup gluten-free oat flour see note
- ¼ to ⅓ cup coconut sugar we like the smaller amount
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- ¼ teaspoon baking soda not needed at high altitude
- 7 tablespoons coconut oil at room temperature
- ¾ cup almond milk
- Preheat oven to 375°F and prepare a 9 x 13 inch baking dish by lightly greasing with coconut oil. The large pan will allow the biscuit crust to brown and get crispy because more surface area is exposed to the hot air than in a pie dish.
- Place the sliced fruit in the 9 x 13 inch pan. In a small bowl, whisk together the tapioca starch and coconut sugar until combined. Sprinkle the mixture over the fruit, then stir it in. Mixing the sugar and tapioca together in advance will prevent the tapioca from clumping.
- Mix in the vanilla extract, if using.
- Bake for 10 minutes.
- Meanwhile, in a large bowl, whisk together almond flour, sweet rice flour, oat flour, coconut sugar, baking powder, salt, and optional baking soda.
- Using a pastry cutter or two knives, quickly cut the coconut oil into the flour until the largest bits of coconut oil are no larger than small peas and the dough is crumbly.
- Add almond milk and fold together until just combined (do not over mix). Dough will be slightly sticky.
- Pull the baked fruit out of the oven and increase the oven temperature to 400°F.
- Use a large spoon or ice cream scoop to drop the dough evenly over the top of the fruit layer in as many biscuits as you like. Smaller biscuits, spread out, will get crisper than large ones. Spaces between the biscuits will allow moisture to evaporate from the fruit mixture during baking.
- Return the cobbler to the oven and bake until the biscuits have golden brown peaks and the fruit mixture is bubbly, 35-40 minutes.
- Remove from heat and let cool at least 15 minutes. Then serve with scoops of coconut milk yogurt or your favorite ice cream. The fruit mixture will thicken up as it cools.
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