Yields4 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins
Ingredients
Batter
2cupsorganic oat flour
½cuporganic rolled oats
2tspbaking powder
1tspground cinnamon
2dashesground nutmeg
⅛tspsalt (optional)
½cupbanana (ripe, mashed)
1cupplant-based milk (unsweetened)
¼cupmaple syrup (or date paste, link in Chef’s Notes)
2tspvanilla extract
Filling
3cupsfresh apricots (sliced, pits removed)
⅓cupslivered almonds (optional)
2tbspmaple syrup (or date paste, link in Chef’s Notes)
Directions
1
Preheat the oven to 375 degrees F and line a shallow 8x8” baking dish or four 4” ramekins with parchment paper.
2
Make the batter: Mix the oat flour, rolled oats, baking powder, cinnamon, nutmeg, and optional salt in a large mixing bowl.
3
Add the mashed banana, milk, maple syrup or date paste, and vanilla extract to a medium bowl and whisk well.
4
Transfer the liquid mixture to the dry ingredients and stir to combine.
5
Make the fruit filling: In a separate medium bowl, mix the apricots, almonds, and maple syrup or date paste.
6
Scoop half the batter into the baking dish or split it between the ramekins, lining the bottom.
7
Next, add the filling on top of the batter in the baking dish or ramekins.
8
Scoop the remaining batter on top, spreading it evenly. The batter may not completely cover the filling, and that’s okay. Having some apricots exposed will make for a very pretty dish!
9
Bake for 40 minutes or until the top is golden brown.
Chef's Notes
Substitutions We used fresh, but frozen apricots or canned in their own juice may also work if you can find them.
Use almond flour for half of the oat flour.
Instead of apricots, use frozen mixed berries, apple slices, or pear slices.
Use another nut of choice, like pistachios or walnuts, instead of the almonds.
Flour-free Use whole oats, ground into a meal, or whole almonds, ground into a meal (or a combination of the two) as a substitute for oat flour.
Whole Food Sweetener Use date paste in place of maple syrup.
Storage Store apricot cobbler in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
Batter
2cupsorganic oat flour
½cuporganic rolled oats
2tspbaking powder
1tspground cinnamon
2dashesground nutmeg
⅛tspsalt (optional)
½cupbanana (ripe, mashed)
1cupplant-based milk (unsweetened)
¼cupmaple syrup (or date paste, link in Chef’s Notes)
2tspvanilla extract
Filling
3cupsfresh apricots (sliced, pits removed)
⅓cupslivered almonds (optional)
2tbspmaple syrup (or date paste, link in Chef’s Notes)
Directions
1
Preheat the oven to 375 degrees F and line a shallow 8x8” baking dish or four 4” ramekins with parchment paper.
2
Make the batter: Mix the oat flour, rolled oats, baking powder, cinnamon, nutmeg, and optional salt in a large mixing bowl.
3
Add the mashed banana, milk, maple syrup or date paste, and vanilla extract to a medium bowl and whisk well.
4
Transfer the liquid mixture to the dry ingredients and stir to combine.
5
Make the fruit filling: In a separate medium bowl, mix the apricots, almonds, and maple syrup or date paste.
6
Scoop half the batter into the baking dish or split it between the ramekins, lining the bottom.
7
Next, add the filling on top of the batter in the baking dish or ramekins.
8
Scoop the remaining batter on top, spreading it evenly. The batter may not completely cover the filling, and that’s okay. Having some apricots exposed will make for a very pretty dish!
9
Bake for 40 minutes or until the top is golden brown.
