• Serena Marie RD

Italian Plum Cobbler

This week is dedicated to healthy recipes you can add to your Thanksgiving menu that are nutrient dense, super tasty, but are made with clean, nutrient rich ingredients. Stay tuned for a nutrient dense, delicious goat cheese appetizer AND.... a gluten free, high protein pumpkin pie. Legit. The pumpkin pie and I are ready to elope.


ANYWAY, here's the thing about Thanksgiving (and any holiday) - I am alllll about that indulge-life. Holidays are special. They are a time to create new memories with loved ones, share a delicious meal and catch up.


Holidays, in my opinion, are a time to count memories, not calories.

But that's just me. #shrugemoji


That said, I have been super obsessed with recipe creation lately. Delicious food does not need to be lacking in nutrient density nor does it need tons of sugar to taste super duper delish. And this gluten free cobbler does not fail to deliver. I used Itlaian plums for this recipe, but you really could use any stone fruit. Peaches, plums... oh yum. This would work for any delicious, seasonal fruit.


Also, since its the holidays, I did use added sugar and honey in the crust and filling, but if you were making this with the intention of being totally added-sweetener free, it would still taste SCRUMPTIOUS. Afterall, haven't you made my sugar-free Red White & Blue Berry Crumble??

Italian Plum Cobbler

serves 8


Ingredients

Crust

2 cups of oat flour*

1/4 cup crushed pecans (or nut of choice)

2 teaspoon cinnamon

1 tsp nutmeg

1/4 tsp salt

1/8 cup honey

1/2 cup coconut oil

1 tablespoon vanilla


Filling

6 cups plums, quartered and chopped

1/4 cup balsamic vinegar

1/3 cup brown sugar

1/4 tsp salt


Toppings

2 tablespoons of maple syrup

1 tsp pecan pieces


* Simply run oats through the food processor to create a flour


1. Preheat an oven to 350*F

2. Oil a pie dish with coconut oil.

3. In a large bowl, combine the dry ingredients and mix well. Then, use your hands to slowly add in coconut oil and combine. A coarse texture should begin to form. Add in honey and vanilla and continue to mix with your hands until well combined.

4. Flatten the mixture against the pie dish to create a "crust." Reserve about 1/2 cup of the oat mixture on the side.

5. Bake the crust for 15 minutes

6. While the crust is baking, combine the filling ingredients in a large bowl.

7. When the crust is done after 15 minutes, add the filling to the crust. Sprinkle the remaining 1/2 cup of oats on top.

8. Cook for 40 minutes before removing from the oven and sprinkling additional pecans & maple syrup on top. Broil for 5 minutes before setting on a cooling rack to cool.

9. I mayyyy or may not think this is EXCELLENT with vanilla ice cream.




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©2017 by Serena Marie RD. Images by Ralf Graebner