A gluten-free plum cobbler made vegan and free of refined sugars. An easy, delicious way to say goodbye to summer and welcome fall.
Last weekend fall briefly arrived in Kansas City with cooler temperatures and a different quality of light. By Monday morning it was gone and the heat and humidity returned. Meanwhile my husband started painting the concrete floor in our new place. We discovered an old checkerboard pattern in navy blue and gold under the removed flooring, so the project turned into more than just a quick coat of paint.
Because sections of floor need painting and drying before we move furniture again, our bed has been in a different spot each night this week. The dogs are confused, sleeping at the foot of the bed, and I wake up for a few days not quite certain where I am. It’s a little chaotic, but the kitchen remains a place to keep things simple.
This plum cobbler is a straightforward way to celebrate the end of summer and welcome crisp fall flavors. Sweetened with coconut sugar so it stays free of refined sugar, and with a hint of ground cinnamon, it’s cozy, comforting, and easy to make. Serve it warm with ice cream or coconut whipped cream. Happy weekend!
📖 Recipe
Gluten-Free Plum Cobbler (Vegan, Refined Sugar-Free)
Ingredients
- 1 cup almond meal/flour packed
- ¼ cup white rice flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup + 2 teaspoons coconut sugar
- ½ 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
- ¼ teaspoon ground cinnamon
- 2 tablespoons arrowroot powder or cornstarch
Instructions
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Preheat oven to 400°F (200°C).
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In a medium bowl, combine almond meal, rice flour, baking powder, salt, and 2 teaspoons coconut sugar. Add the almond milk (mixed with lemon juice or vinegar) and melted coconut oil; stir until combined. Set aside.
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In another bowl, toss sliced plums with ½ cup coconut sugar, cinnamon, and arrowroot powder (or cornstarch) until evenly coated. Transfer the plum mixture to a 2-quart baking dish.
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Use a spoon to drop biscuit dough (about 5–6 biscuits) over the plums. Bake 30–35 minutes, until the biscuits are golden and the plums are bubbling. If the top browns too quickly, loosely cover the cobbler with foil for the last 10 minutes.
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Serve warm with vanilla ice cream or coconut whipped cream.
Notes
Nutrition
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Carbohydrates: 34g
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Protein: 5g
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Fat: 12g
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Sugar: 18g
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