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Dairy Free Plum Cobbler

cook:

1 h

8 servings

~technically it’s vegan~ but you'd literally never know. Going in my parent’s backyard and harvesting plums off of their plum tree was such a dreamy experience. ✨ I wanted to make something summery, easy, and nostalgic. QUE: Plum Cobbler. I abide by the “barely sweet” approach in my desserts so if you don’t like getting smacked in the face with glucose every time you want to “indulge”, than this and all of my dessert recipes are for you. I created this recipe for my sister who is totally dairy free, but if you want to sub the coconut oil and coconut milk with butter and regular milk than more power to you! 😘 But between the coconut oil, coconut milk, and almond meal, this is bringing all the wonderful flavors you are craving yet don't typically find in tradish cobbler.

Ingredients

Plum Filling

• 8 cups chopped plums

• 1/3 cup brown sugar

• 2 tbsp cornstarch

• 1/2 lemon, juiced

• 2 tsp vanilla extract

• 1/2 tsp salt

Crumb Topping

• 1 cup all purpose flour

• 1/2 cup almond meal

• 1/3 cup brown sugar

• 1 1/2 tsp baking powder

• 1/4 tsp all spice (you can also sub with cinnamon or cardamon)

• 1/2 tsp salt

• 1/2 cup melted coconut oil

• 1/2 cup coconut milk

• 2 tbsp raw, demerara, or turbinado sugar.

Topping

• Vanilla Ice Cream

Directions

1.

Preheat oven to 375F with the rack in the center of the oven.

2.

In a large bowl combine the plums, brown sugar, cornstarch, lemon juice, vanilla, and salt in a large bowl. Add to whatever baking dish you're baking it in. You want the filling to come up to the top of the baking dish since it will lose a little bit of height while cooking.

• 8 cups chopped plums

• 1/3 cup brown sugar

• 2 tbsp cornstarch

• 1/2 tsp salt

• 1/2 lemon, juiced

• 2 tsp vanilla extract

3.

Grab a medium sized bowl to prepare the crumb topping. First combine the dry ingredients: all purpose flour, almond meal, brown sugar, baking powder, all spice, and salt. Then add in the coconut oil and coconut milk. At first it'll seem like the mixture is a bit too runny to be a crumb, and then with about 20 seconds of whisking you'll see it thicken right up.

• 1 cup all purpose flour

• 1/2 cup almond meal

• 1/3 cup brown sugar

• 1 1/2 tsp baking powder

• 1/4 tsp all spice (you can also sub with cinnamon or cardamon)

• 1/2 tsp salt

• 1/2 cup melted coconut oil

• 1/2 cup coconut milk

4.

Plop tablespoon sized dollops of crumb topping all over the top of the plum filling. Sprinkle the raw sugar on top of the crumb.

• 2 tbsp raw, demerara, or turbinado sugar.

5.

Place on a rimmed baking sheet and pop in the oven at 375F. Bake for 30-40 minutes - until the crumb topping is golden and the plum filling is bubbling.

6.

Let cool slightly before serving. Top with vanilla ice cream (you can keep it dairy free or use whatever kind of vanilla ice cream you like).

• Vanilla Ice Cream

7.

ENJOY!

Dairy Free Plum Cobbler

thetessasmith

Cook

1 hr

~technically it’s vegan~ but you'd literally never know. Going in my parent’s backyard and harvesting plums off of their plum tree was such a dreamy experience. ✨ I wanted to make something summery, easy, and nostalgic. QUE: Plum Cobbler. I abide by the “barely sweet” approach in my desserts so if you don’t like getting smacked in the face with glucose every time you want to “indulge”, than this and all of my dessert recipes are for you. I created this recipe for my sister who is totally dairy free, but if you want to sub the coconut oil and coconut milk with butter and regular milk than more power to you! 😘 But between the coconut oil, coconut milk, and almond meal, this is bringing all the wonderful flavors you are craving yet don't typically find in tradish cobbler.

8 servings

US

original

metric

8 servings

US

original

metric

Ingredients

For the Plum Filling

8 cups chopped plums

⅓ cup brown sugar

2 tbsp cornstarch

½ lemon, juiced

2 tsp vanilla extract

½ tsp salt

For the Crumb Topping

1 cup all purpose flour

½ cup almond meal

⅓ cup brown sugar

1 ½ tsp baking powder

¼ tsp all spice (you can also sub with cinnamon or cardamon)

½ tsp salt

½ cup melted coconut oil

½ cup coconut milk

2 tbsp raw, demerara, or turbinado sugar.

For the Topping

Vanilla Ice Cream

Directions

Step 1

Preheat oven to 375F with the rack in the center of the oven.

Step 2

In a large bowl combine the plums, brown sugar, cornstarch, lemon juice, vanilla, and salt in a large bowl. Add to whatever baking dish you're baking it in. You want the filling to come up to the top of the baking dish since it will lose a little bit of height while cooking.

8 cups chopped plums

⅓ cup brown sugar

2 tbsp cornstarch

½ tsp salt

½ lemon, juiced

2 tsp vanilla extract

Step 3

Grab a medium sized bowl to prepare the crumb topping. First combine the dry ingredients: all purpose flour, almond meal, brown sugar, baking powder, all spice, and salt. Then add in the coconut oil and coconut milk. At first it'll seem like the mixture is a bit too runny to be a crumb, and then with about 20 seconds of whisking you'll see it thicken right up.

1 cup all purpose flour

½ cup almond meal

⅓ cup brown sugar

1 ½ tsp baking powder

¼ tsp all spice (you can also sub with cinnamon or cardamon)

½ tsp salt

½ cup melted coconut oil

½ cup coconut milk

Step 4

Plop tablespoon sized dollops of crumb topping all over the top of the plum filling. Sprinkle the raw sugar on top of the crumb.

2 tbsp raw, demerara, or turbinado sugar.

Step 5

Place on a rimmed baking sheet and pop in the oven at 375F. Bake for 30-40 minutes - until the crumb topping is golden and the plum filling is bubbling.

Step 6

Let cool slightly before serving. Top with vanilla ice cream (you can keep it dairy free or use whatever kind of vanilla ice cream you like).

Vanilla Ice Cream

Step 7

ENJOY!

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Notes

*You can sub out the plums for any stone fruit you can get your hands on! *Since the plums are so tart you really do need vanilla ice cream as the topping (which I factored that additional sweetness in while making this recipe). So if you're forgoing the vanilla ice cream (WHY?!) than I recommend doubling the sugar in the plum filling.