Gluten-Free Plum Amaretto Cobbler
My big secret for making a perfect cobbler for many years has been to use a pancake recipe for the topping. I have used many recipes, including mixes, and they work beautifully. We modified this topping recipe to be creamy and rich, gluten-free and best of all - refined sugar free. Feel free to use plums, pluots, or nectarines for this recipe. I found some delicious crisp tart pluots with a gorgeous deep red color and I'm in love with the way this turned out! It's also a very forgiving recipe so precision is not necessary here.
2-3 cups plum slices
2 tbsp butter or vegan butter
1 tsp vanilla extract
½ tsp almond extract
2 tbsp date syrup
2 tbsp apple juice
1 1/4 cup almond flour
1/4 cup Just Date Organic Date Sugar
2 tbsp tapioca flour or tapioca starch
1 tsp baking powder
1 tbsp cinnamon
1/3 cup greek yogurt or coconut yogurt like CocoJune
Scant 1/2 cup cashew milk or whole milk
2 tbsp neutral oil
Preheat the oven to 350 F. Butter the inside of a ceramic pie pan. Slice the plums into ½ inch slices and remove the pit. Plums have very thin skins that do not need to be taken off. Arrange into the base of your pie pan in a layer. Add more chunks if you have gaps.
In a small saucepan, brown the butter and stir in date syrup, apple juice, vanilla, and almond extracts. Pour over the plums in your pie pan.
In a medium bowl, add your dry ingredients and whisk. Add in the yogurt, cashew milk, oil and mix until it’s a fairly loose batter. Add more milk until the consistency is like pancake batter.
Pour batter over the plums and spread over until they are all covered. Bake for 30-40 minutes or until a toothpick comes out clean and the plums are bubbling.