Oatmeal Plum Cobbler

Ali Segersten

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.

Recipe from our Meal Planner

Oatmeal Plum Cobbler

Gluten-Free Oatmeal Plum Cobbler
Servings
6
Cook Time
40 minutes
Prep Time
20 minutes

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.

Ingredients

Filling

6 cups chopped Italian plums
3 tablespoons sweet rice flour
3 tablespoons coconut sugar

Topping

1½ cups rolled oats
¾ cups sweet rice flour
¼ cups ground golden flaxseeds
½ cups coconut sugar
1 tablespoons baking powder
¾ teaspoons sea salt
½ teaspoons ground nutmeg
¼ teaspoons ground cardamom
6 tablespoons organic palm shortening (or butter)
1 cups non-dairy milk
Directions
  1. Preheat oven to 400 degrees F. Set out an 8x8-inch glass baking pan.
  2. 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.
  3. 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.
  4. 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 to allow for some of the liquid to be absorbed.
  5. Drop topping by the large spoonful on top of the fruit. Bake for about 40 to 45 minutes or until fruit is bubbling up and topping is cooked through. Let cool for about 15 minutes. Serve warm.

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biscuits cobbler dessert egg-free fruit gluten-free oats plums vegan xanthan-free recipes recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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