Blackberry Peach Cobbler (from Straight Up Food)
- 4 large peaches, pitted and sliced (about 2 cups)
- 2 cups blackberries
- 1 cup water
- 6 Medjool dates (or 12 Deglet Noor), pitted and quartered
- 2 tablespoons lemon juice
- ½ teaspoon cinnamon
- ¼ cup rolled oats, ground into flour (in a blender)
- ½ cup nondairy milk
- ½ large, ripe banana, sliced
- 3 Medjool dates (or 6 Deglet Noor), pitted and quartered
- 1 teaspoon vanilla extract
- 1½ cups rolled oats, ground into flour (in a blender)
- 1½ teaspoons baking powder
- ¼ teaspoon cinnamon
- Fruit: Place peaches and blackberries into a large bowl. Set aside. Preheat oven to 375. Grind oats into flour (for both sauce and topping) before blending the fruit sauce.
- Fruit sauce: Blend the water dates, lemon juice, cinnamon, and oat flour in a blender until smooth (if your dates are not soft/room temperature, soak them in the 1 cup water for 15 to 30 minutes first). Pour this into the bowl of fruit and stir. Spoon into a 9×9-inch baking dish or a 9-inch pie pan and spread out evenly (no treatment is necessary for the pan).
- Topping: Using your blender again, blend the nondairy milk, banana, dates, and vanilla together until smooth. Transfer this mixture to a medium bowl and stir in the oat flour, baking powder, and cinnamon. Mix until the texture is like biscuit dough. Spread the topping over the fruit filling evenly, or drop by spoonfuls, leaving gaps of fruit between. Cook for 25 to 30 minutes, until topping is lightly browned. Let stand for 5 to 10 minutes before serving.
Fruit: Feel free to change up the fruit in this dish. Also good would be apples, blueberries, strawberries, nectarines, and pineapple.