A Gluten-Free Plum Cobbler made vegan and without refined sugars. An easy and delicious way to say good-bye to summer and to welcome fall!
Last weekend fall whooshed into Kansas City with cooler temps and a seemingly abrupt change of light. But just as suddenly as it appeared, it was gone come Monday morning. It’s been hot, humid, and downright summery again. And as if that wasn’t confusing enough, we (I mean my husband) embarked on painting the concrete floor in our new place. Had it been a plain old concrete finish, we would have left it and been right on our way through the list of remodeling projects still awaiting us. But, as luck would have it, some of the old flooring we removed revealed a huge checkerboard pattern that had been painted on the floor in navy blue and swirly gold. Ugh.
And so, our bed has been in a different location each night this week while one section of the floor is painted, dries, and we move furniture again. The dogs are thoroughly confused as they sleep on the floor at the foot of our bed, and I wake up each morning not quite knowing where I am.
So, things being as they are, I’m continuing to keep it simple in the kitchen this week. This plum cobbler is the perfect way to celebrate late summer and welcome fall in one easy dish. Sweetened with coconut sugar, it remains refined sugar free, and ground cinnamon adds just the right touch of fall to warm you. Happy weekend!
Gluten-Free Plum Cobbler (Vegan, Refined Sugar-Free)
- 1 cup almond meal/flour packed
- 1/4 cup white rice flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup plus 2 teaspoons coconut sugar
- 1/2 cup almond milk + 2 teaspoons lemon juice or apple cider vinegar room temperature
- 1 tablespoon coconut oil melted
- 8 medium to large plums black or red, sliced
- 1/4 teaspoon ground cinnamon
- 2 tablespoons arrowroot powder or cornstarch
- Preheat oven to 400 degrees Fahrenheit.
- In a medium bowl, combine almond meal, rice flour, baking powder, salt, and two teaspoons coconut sugar. Add almond milk and melted coconut oil and stir until fully combined. Set aside.
- In another medium bowl, toss sliced plums with 1/2 cup coconut sugar, cinnamon, and arrowroot powder until evenly incorporated. Transfer to a 2-quart baking dish.
- Using a spoon, drop biscuit dough (about 5-6 biscuits) over plum mixture. Bake for 30 to 35 minutes until biscuits look done and golden brown and plums are bubbling. For the last 10 minutes of baking, you may need to loosely cover top of cobbler with foil so that it can continue to bake without burning.
- Serve warm with vanilla ice cream or coconut whipped cream.
Drop biscuits adapted from Whole New Mom.