Blackberries and peaches are in season, and they make a perfect pair for a summertime cobbler. Traditional cobblers rely on refined sugar, butter, and cow’s milk, but these ingredients aren’t missed at all in this dish, in favor of dates, plant-based milk, and banana. I have heard people say they weren't crazy about the idea of banana flavor in recipes where I use it as a binder (instead of butter or eggs). But you can't really taste the banana here, so give it a try. The banana helps give the topping a moist, biscuit texture.


Flour: I usually grind my own flour in my high-speed blender using rolled oats, but you can use any type of pre-ground flour here.

Allspice: If you don't have this, you can use cinnamon and cloves, or cinnamon and nutmeg.

Fruit: Feel free to change up the fruit in this dish. Also good would be apples, blueberries, strawberries, nectarines, and pineapple.

By Cathy Fisher,



  • 1- 1 ½ cups pitted and sliced fresh or frozen peaches (about 3 large peaches)
  • 2 cups blackberries


  • 3 medjool dates, pitted, chopped, and soaked in water (to cover) for about 30 minutes
  • 2 tablespoon lime or lemon juice
  • ½ cup water (can use date soak water)
  • ½ teaspoon allspice
  • ¼ cup oat flour


  • 1–1½ cups rolled oats, ground into flour (or 1½ cups pre-ground oat flour or other whole-grain flour)
  • ½ large, ripe banana, sliced
  • 3 dates, pitted, chopped, and soaked in water (to cover) for about 30 minutes
  • ½ cup plant-based milk
  • ¼ teaspoon ground allspice
  • 1-1½ teaspoons baking powder
  • 1 teaspoon vanilla extract


  • Preheat oven to 375° F. Put the 6 dates (3 for the Fruit Sauce and 3 for the Topping) into 2 separate dishes to soak.
  • For the filling: Place peaches and blackberries into a large bowl. Set aside.
  • For the fruit sauce: Blend the dates, lime or lemon juice, water, allspice and flour in a blender until smooth. Pour into the bowl of fruit and toss. Pour the fruit mixture into a baking dish and spread out evenly. You can use most sizes of baking dishes; I use a large ceramic pie pan, but a 9x9” or a 9x13” square pan would also work, just keep in mind that the fruit and the topping will be spread out more thinly with a larger pan. (No treatment is necessary for the pan.)
  • For the topping: Using your blender again, blend the banana, dates, and non-dairy milk together until smooth. Transfer this mixture to a bowl and add the oat flour, allspice, baking powder and vanilla extract. Mix with a fork until the texture is somewhere between dough and batter (fairly thick). Spread the topping over the fruit filling evenly, or drop by spoonfuls, leaving gaps of fruit between. Cook at 375 degrees for between 25 and 30 minutes, or until topping is lightly browned. Let sit for at least 10 minutes before serving.

Comments (11)

(4 from 9 votes)

Recipe Rating

Your email address will not be published. Required fields are marked *


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.

Alana Starweather

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!

Janette Hosein

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


Donna, one cup rolled oats makes one cup oat flour. No problem to use already ground oat flour. Same measurement for each.

Alina Silaghi

@JCB it makes no sense. The volume that rolled oats occupies and that of oat flour is not the same!


Looks great. Can't wait to try it.

About the Author

Headshot of Cathy Fisher

About the Author

Cathy Fisher

Cathy Fisher is the creator of, 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.
See More from this Author

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.