Blueberry Peach Cobbler with Oatmeal Cookie Crust (serves 8)
Blueberry Peach Cobbler with Oatmeal Cookie Crust
This pie is not a health food, but it is surprisingly healthy. The protein content is good at 6 grams per slice (plus 5 grams of fiber) and when made without sugar it has just 200 calories per slice. Yes, it does contain fat, but only one tbsp. per serving (and if need be, that can be reduced by up to half with the addition of soymilk to moisten the crust). Besides, a plant based healthy diet does not mean that you can never have dessert. This one is just in time for the 4th of July, so take it along to your neighborhood cook-out. Even the folks who think you are a bit weird for not eating meat or dairy will cut you some slack on this pie. The Oatmeal Cookie Crust will work as a top crust for any deep dish pie or cobbler and can be crumbled over the top rather than rolled out and transferred. As a variation, use any combination of fresh fruits (especially stone fruits), berries and rhubarb, or apples and raisins. ~ Glyn and Will
For the Fruit Filling
6 cups fresh diced peaches (4 large peaches)
3 cups fresh blueberries
2 tsp. Truvia sweetener (or up to 1/2 cup sugar — but the calories are computed with Truvia)
1/2 tsp. cinnamon
1/2 tsp. ground cardamom
1/4 tsp. nutmeg
2 tsp. corn starch
For the Cookie Topping
1/2 cup Bob’s Red Mill Almond Meal
1 1/2 cups Oat Meal
1 tsp. Truvia sweetener (or up to 1/4 cup sugar — but the calories are computed with Truvia)
1/2 cup Earth Balance Vegan Margarine
1/4 tsp. cinnamon
1/4 tsp. ground cardamom
1/8 tsp. nutmeg
For the Filling:
1 Place the diced peaches and the blueberries in a bowl and toss with the cornstartch, Truvia, cinnamon, nutmeg and cardamom.
2 Transfer to a deep dish 9″ pie pan.
For the Crust
1 Combine the oats, almond meal, Truvia and spices.
2 Cut the Earth Balance Vegan Margarine into thin slices and add to the oats.
3 Using a pastry cutter or your hands, mix thoroughly and form into a firm dough.
4 Flatten the dough into a round on waxed paper.
5 Cover with an additional sheet of waxed paper and roll to a 9″ circle.
6 Transfer the cookie crust to the pie and pinch the edges to seal to the pie pan
7 Sprinkle with additional cinnamon.
8 Bake at 425° for 10-15 minutes or until the crust is a light golden brown.
9 Reduce the heat to 350 and continue cooking for another 30 minutes to be sure the fruit is cooked through.
10 Serve warm or at room temperature.
Yield: One 9″ deep dish pie
Degree of Difficulty: Moderately difficult
Oven Temperature: 425°F
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour and 10 minutes
Serving size: 1/8 of a recipe (7.8 ounces).
Cakes, Pastries, and Desserts, Dessert, Fruits, Gluten-Free, Vegan