Description
This Peach Cobbler Chia Pudding is a delightful and nutritious twist on classic cobbler desserts, combining the creamy texture of chia pudding with warm, spiced peaches and a crumbly oat-almond topping. Perfect for a wholesome breakfast or a light dessert, this recipe blends natural sweetness, comforting spices, and plant-based ingredients for a satisfying treat.
Ingredients
Scale
Peach Mixture
- 2 ripe large peaches, thinly sliced
- 2 tbsp maple syrup or 2 tbsp brown sugar (adjust to taste)
- 1 tsp vanilla bean paste
- 1/2 tsp ground cardamom
- Juice and zest of half a lemon
- Pinch of kosher salt
Chia Pudding Base
- 1/2 cup unsweetened plain plant-based yogurt
- 3/4 cup unsweetened soy milk or pea milk
- 1/2 tsp kosher salt
- 1/3 cup chia seeds
Crumble Topping
- 3 tbsp gluten-free rolled oats
- 3 tbsp almond flour
- 3 soft medjool dates
- 1/2 tsp vanilla bean paste
- Pinch of kosher salt
Instructions
- Cook the Peaches: In a sauté pan over medium-low heat, combine the sliced peaches, brown sugar or maple syrup, vanilla bean paste, lemon zest and juice, cardamom, and a pinch of salt. Stir well and cook for 8-10 minutes, stirring occasionally until the peaches soften and their juices thicken slightly.
- Blend the Base: Take about one cup of the cooked peach mixture and add it to a blender with the plant-based yogurt, soy or pea milk, and salt. Blend until smooth and creamy.
- Prepare the Chia Pudding: Pour the blended peach and milk mixture into a resealable container, stir in the chia seeds to combine evenly, and let it sit for 10 minutes. Stir again to prevent clumps, then cover and refrigerate overnight to allow the pudding to set.
- Make the Crumble: In a mini food processor, pulse the rolled oats until a coarse, chunky flour forms. Add the almond flour, medjool dates, vanilla bean paste, and a pinch of salt, pulsing until a fine crumbly texture develops.
- Assemble and Serve: Spoon a portion of the set chia pudding into a serving glass or bowl. Pinch the crumble topping with your fingers to form clumps, then sprinkle generously on top of the pudding. Enjoy immediately.
Notes
- Use ripe, sweet peaches for best flavor and sweetness.
- Maple syrup or brown sugar can be adjusted based on your preferred sweetness level.
- The chia pudding needs overnight refrigeration to fully gel and achieve the right texture.
- This recipe is naturally gluten-free if using gluten-free oats.
- To make it nut-free, substitute almond flour with sunflower seed flour.
- You can substitute soy milk with any other plant-based milk such as oat or almond milk.
