Plum Pistachio Cobbler

Featuring the sweetest summer stone fruit, this delicate 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.

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!

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 maple sugar
  • 1/4 teaspoon pink Himalayan or Celtic sea salt
  • 1/4 cup unrefined coconut oil, melted

Filling:

  • 8 cups diced plums
  • 2 tablespoons 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 warm or cold.

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