Eosinophilic Esophagitis Friendly Vegan Fruit Cobbler

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(30)

Eosinophilic Esophagitis Friendly Vegan Fruit Cobbler

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Ingredients

6 servings

For the fruit filling

6 cups mixed fresh or frozen fruit (such as peaches, blueberries, blackberries, or cherries), pitted and sliced if needed
⅓ cup organic cane sugar
2 tbsp cornstarch
1 tbsp lemon juice
½ tsp vanilla extract

For the biscuit topping

1 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
3 tbsp organic cane sugar
2 tsp baking powder
¼ tsp salt
⅓ cup vegan butter, cold and cut into small cubes
½ cup plant-based milk

For serving

1 tsp organic cane sugar, for sprinkling (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2
In a large mixing bowl, toss the fruit with 1/3 cup sugar, cornstarch, lemon juice, and vanilla extract until evenly coated. Transfer to the prepared baking dish and spread into an even layer.

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