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The Skin Chef’s Superfood Cobbler
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The Skin Chef’s Superfood Cobbler

Back in the day, when I was a pastry chef, I dreamed up the wildest, most exotic decadent combinations of ingredients that I could possibly imagine. I thoroughly enjoyed being in a hot kitchen for hours at a time with my feet aching, my face red from working over a stove in a hot oven, but the buzz of a busy kitchen in some of Toronto’s best restaurants was really exciting for me and I loved my craft. 

French pastry was my art. I lived and breathed this back of house restaurant life until it got the better of me and burned out with a health crisis.
 Many years have passed and several career iterations later, my love for cooking and the alchemy of food has never been stronger. It inspires and guides me on a daily basis, wherever I go, whatever I do. And it most certainly inspires the creation of all our products. 
 

That being said, my style of cooking has changed. I favour simple, high-quality ingredients and take a “less is more” approach. One of my favourite things about summer is all the delicious fruit that we are blessed with in Canada. My tummy does not do well when I eat a lot of gluten, dairy or sugar. So, for many years that means that I have needed to opt out of pies and crumbles. 
 I’m glad to say that when I was messing around in the kitchen the other day, I came up with this extremely simple and delicious cobbler recipe. 


 INGREDIENTS

  • ½ cup coconut or palm sugar
  • 1 cup oat flour (I use Organic Traditions)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 cup hemp seed milk or use your favourite type of milk
  • 1 tsp apple cider vinegar
  • 1/2 cup plant based butter melted (I like to use Miyoko’s, or you can use regular butter if you’re not vegan)
  • 3 cups of fresh sliced apricots, blueberries, or raspberries 

INSTRUCTIONS 

  • Preheat the oven to 375F. 

  • Combine the first 4 ingredients, set aside. If you have time you can soft them together to properly blend them together. 
 
  • Add apple cider vinegar into the hemp milk and slowly pour it into the dry ingredients, folding it in with a large spatula or wooden spoon. 
 
  • Pour butter into a three quart baking dish; spread peaches over melted butter. Tip: You may wish to line the baking dish with parchment paper. 

  • Pour runny cobbler dough over fruit and bake at 375F for 30-45 minutes. 
  • Keep an eye to watch for burning. You will know that it is done when the topping is golden brown around the edges.
 
  • Upon removing from the oven, let the cobbler cool until room temperature as the fruit will continue to cook and caramelize. 
 
  • Serve warm with (plant based) ice cream (I like Cocobliss) or coconut yogurt. 


Finally, take pleasure in enjoying a generous bowl knowing that you are feeding your body and your skin with nutrient dense deliciousness. 
If you have any cobbler left over (you might not) please refrigerate any leftovers and enjoy again the next day!

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