Fresh fruit, healthy seeds and a little sweet make this my new make ahead ‘guest worthy’ dessert idea.
For this dessert, all thanks go to Brandi, of The Vegan 8 fame, and to my wonderful husband who asked me to make up a ‘veganized’ cobbler a few weeks back. Now I have the best of both worlds in this deliciously fruity summer time dessert. Somewhat more crisp than cobbler, somewhat more chewy than a fruit crisp. But Brandi’s Granola is the true star of this one.
‘you can make this for me anytime‘ is what I heard back. YES!
My original attempt at a gluten free cake like cobbler with no egg or gluten failed miserably last month. Too little flavor. Too little cake taste. And the fruit turned into syrup from over cooking it prior to baking the cobbler. I couldn’t even find the fruit in the dish when I served it up. So I was very pleased when reading Brandi’s Nut-Licious Granola a few weeks back and it hit me like a rock. Peanut Butter and Jelly Cobbler. I had cherries to use up and I HAD to try out that granola. I didn’t have any almonds on hand but I had just picked up a new jar of unsweetened peanut butter so I used that to test out my idea. The granola cooked up beautifully. Then all I had to do was soften the fresh Bing cherries a bit on the stove with a touch of maple syrup and the bake the whole dish up in the oven with the granola topping. Peanut Butter Cherry Cobbler is a great combination, believe me. It looks like a fancy dessert but tastes like the sandwich you took out of the paper bag at lunch break in Elementary School….the one that had been sitting in the sun for a few hours….and the heavy kid may have leaned against the bag for a few? Yea, that sandwich is now re-born in Brandi’s Granola and my cherries. A great pair and a new twist on cobbler toppings for me.
- 2 cups Gluten Free Oats - I used Bob's Redmill
- 1/2 cup Maple Syrup
- 1/2 cup Unsweetened Peanut Butter (smooth)
- 1 cup Sunflower Seeds
- 1 cup Dried Cherries
- 2 - 3 Tbs. Oil
- 1 batch of Peanut Butter and Jelly Granola
- 2 cups fresh Bing Cherries, pitted and sliced in half
- 1/2 cup Brown Sugar
- 1/2 cup Water
- Make the granola - warm the peanut butter to a 'pourable' texture. Mix together all the granola ingredients in a bowl.
- Spread the granola out onto a non-stick pan and bake at 350 for about 1 hour. You'll need to stir the granola some on the pan every 20 minutes or so to help the chunks brown evenly and to prevent burning.
- While your granola cooks you can get your cherries ready. In a medium size saucepan, combine cherries, water and brown sugar. Heat to a boil, stirring frequently.
- Reduce your heat to a strong simmer and cook until the water thickens with the sugar and the cherries soften. About 10 minutes. Stir the mixture every minute or so to prevent it from sticking. You're not trying to make a jam though. The fruit will cook more when you've added the granola and are baking the cobbler so you just need the water to cook off and the fruit to soften.
- Pour your cooked cherries and liquid into a deep baking dish. The fruit should cover the bottom of the dish completely and may fill the dish half way even. Add enough granola chunks to almost cover the fruit completely in the dish. Bake at 350 for 10 minutes. Cool some before serving to allow the cobbler to thicken up. Store in the fridge for a few days.
You can easily make the granola ahead of time….try not to eat it all………then cook up the cobbler part when guests arrive. Or just hand them each a bowl of this granola and you wont have any complaints I’m sure.
Thanks again Brandi for starting me off with such a tasty granola for my dessert!
There’s a lot going on here in the next few weeks. You can still enter to win a copy of ‘Salad Samurai’ Contest ends this Wednesday.
Annie, Poppy and I will start a new Link up weekly event on July 2nd. More details on that HERE.
Plus, a few more book reviews and giveaways in the works including a sneak peek at Gena Hamshaw’s 1st cookbook,
Have a great week everyone!
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