Paleo Plum Pistachio Cobbler

Featuring the sweetest summer stone fruit, this delicate paleo plum pistachio cobbler offers a burst of bliss with every bite, thanks to thick segments of juicy burgundy plums and a crumbly blend of bright spices and chopped pistachios for crunchy contrast. A scoop of my coconut “nicecream” adds to the decadence.

While oats are considered to be the classic cobbler topping and are naturally gluten-free (if uncontaminated), they may still be of issue to those with celiac disease or non-celiac gluten sensitivity. Even if the oats being used are certified gluten-free (meaning that they were not processed in the same facility as grains containing gluten), oat protein (avenin) has a similar structure to the protein found in gluten (gliadin) and for some, this can result in digestive distress. Those who tolerate oats benefit from their soluble dietary fiber (specifically beta-glucan) that can have a positive effect on cholesterol levels and colon health. For those avoiding oats altogether, mushrooms, seaweeds and certain algae also offer a healthy dose of beta-glucan and additional soluble dietary fiber can be found in a variety of fruits and starchy vegetables. One bite does not fit all, and focusing on foods that align with your bio-individuality is key!

Disclaimer: Material presented on this website should not be considered medical advice. Always speak to your doctor or qualified health provider to determine what’s right for your health plan.

Crumble:

  • 1 cup almond flour
  • 1/2 cup dry-roasted pistachios, roughly chopped
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons dried maple sugar (like Coombs Family Farms)
  • 1/4 teaspoon pink Himalayan or Celtic sea salt
  • 1/4 cup unrefined coconut oil, melted

Filling:

  • 8 cups diced plums
  • 2 tablespoons dried maple sugar
  • 2 tablespoons arrowroot powder

Equipment:

  • 14×9 Large Oval Ceramic Baker (holds ~3 quarts)
  • Oven: preheated to 350

Instructions:  

Preheat the oven to 350 degrees.

Pit and dice the plums. I used 30 small burgundy plums to reach 8 cups (these were homegrown and roughly 1/2 the size of a store-bought plum).

Place the plums in the large oval ceramic baker that can hold ~3 quarts and toss with the maple sugar and arrowroot powder.

In a small bowl, combine the almond flour, pistachios, spices, sugar and salt. Pour in the melted coconut oil and work the mixture with your hands or a fork to help form clumps. Spread the crumble topping evenly over the plums.

Bake for 60 minutes, or until the topping is toasted and golden. Serve this paleo plum pistachio cobbler warm or cold.

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