Almond Butter and Oats Reimagine a Cobbler
Cobblers are an easy way to showcase in-season fruit
This cobbler beds the fruit atop the pastry—an upside down cobbler! A macrobiotic chef created this by replacing flour with rolled oats! His secret flavor bomb is almond butter.
For over 25 years, when I see fresh peaches, plums, or nectarines, I start assembling this cobbler.
—Recipe origin, Jeff Woodward, “The Healing Power of Food“
- almond butter – 2 TBS, creamy
- apple juice – 3 cups
- maple syrup – 1/4 cup
- vanilla – 1 tsp
- cinnamon – 1/2 tsp
- nutmeg – 1/8 tsp
- salt – 1/8 tsp
- rolled oats – 1 cup
- egg* – 1
- peaches, fresh – 3 cups, sliced in eighths
Preheat the oven to 350 degrees.
In a sauce pan combine the apple juice, almond butter, maple syrup, vanilla, cinnamon, nutmeg, salt, and rolled oats. Simmer for 25 minutes. Remove from heat.
In a small bowl, beat the egg and while vigorously stirring, add a tablespoon of hot batter at a time until the egg is warmed; about 1/4 cup of batter. Then add all back into the pan while stirring vigorously. This will keep the egg from scrambling.
*To substitute the egg, add 1 tsp cornstarch mixed with 2 TBS of cool water.
Top with the peaches.
Bake for 25-30 minutes, until fruit takes on some brown spots.
Serve warm or It tastes good chilled as a planned-over