Fruit Cobbler
Filling:
- ¼ cup agave nectar
- plus up to ¼ cup erythritol for tart fruit
- 2 Tbsp cornstarch
- 5 cups sliced fresh peaches, pears, nectarines, apples or fruit of choice, or frozen berries in any combination
- 1 cup water
- ground cinnamon and nutmeg or pumpkin pie spice to taste
Combine sweetener and cornstarch in pan with water. Add fruit. Bring to boil for one minute. Stir in spice and pour into baking dish.
Crust:
- 1 cup whole wheat pastry flour
- ¼ cup raw turbinado sugar (or half sugar/half erythritol)
- ½ cup oatmeal
- 1 tsp baking powder
- ½ tsp baking soda
- 2 Tbsp cornmeal (or more oatmeal)
- 1 Tbsp nutritional yeast
- 1 cup almond milk (or any unsweetened nondairy milk)
Preheat oven to 400° F.
Mix all dry ingredients.
Add almond milk and pour/spoon evenly on top of fruit filling.
Bake 20-25 minutes until top is golden brown. Let rest 20 minutes before eating.
