Fruit Cobbler

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“ 

Serves 4-6 


  • 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

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