Cathy Fisher
Cathy Fisher is the creator of StraightUpFood.com, a website offering free recipes and information on eating a whole-food, plant-based diet free of salt, oil, and sugar. She is also a cooking instructor, teaching classes at TrueNorth Health Center and the McDougall Program, both in Santa Rosa, CA. Cathy began eating a plant-based diet in 1999, and in 2016 published her first cookbook, Straight Up Food: Delicious and Easy Plant-based Cooking Without Salt, Oil or Sugar. Find her on Instagram and Facebook.
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Comments (11)
Maybe it’s because I used almond flour instead of oat flour, but this was awful. Like someone else mentioned, it was soggy. My husband said it’s one of the worst things I’ve ever made.
This dough did not bake.
Topping came out soggy, like a paste even though it was brown on top…thinking it needed to have been cooked much longer. Any one have this problem and solved it? I’d really like to have a cake-like or biscuit-like texture for the cobbler.
I didn’t really care for the 1/2 of banana taste. Wish I had read the comments on the bottom. The fruit was great, but not my favorite for a cobbler. This did have some healthy choices in it and I liked not using sugar.
This recipe is amazing! We didn’t have any blackberries, so I just added some more peaches. Next time I might try it without the fruit syrup. It does add some sweetness and a little thickening power, but our peaches were very ripe and sweet on their own. My child did say that the topping tasted like banana. There is a small hint of banana flavor, but I didn’t notice it unless I looked for it. I will definitely be making this again… and trying it with other fruits as well!
Looks great going to try this out with my plums from my tree and my fresh blueberries! Can’t wait! I’m probably just not seeing it but how many does this serve? I want to make this for my niece’s birthday
This recipe is great. Not too sweet. I make it often and like it best the next day for breakfast.
As good as this sounds, I don’t plan on trying it. I keep oat flour in my cupboard and when a recipe tells me to grind oats, but doesn’t tell me how much oat flour that is, I have to pass it by. I keep oat flour in the cupboard so I don’t have to take the time to grind oats and to keep from dirtying my blender. I hope from now on you will include the amount of oat flour. Thanks
@JCB it makes no sense. The volume that rolled oats occupies and that of oat flour is not the same!
Donna, one cup rolled oats makes one cup oat flour. No problem to use already ground oat flour. Same measurement for each.
Looks great. Can’t wait to try it.