Quinoa-oat peach cobbler by Millie Peartree
7
Points®
Total time: 50 min • Prep: 25 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
Adding quinoa to the oat topping gives this peachy dessert a unique flavor and texture, and a boost of protein. Make sure to rinse your quinoa well before use so it doesn’t have a bitter taste (or purchase pre-rinsed quinoa). When fresh peaches are in season, swap them in for the frozen ones.
Ingredients
Cooking spray
4 spray(s)
Uncooked quinoa
¼ cup(s)
Ground cinnamon
½ tsp, for quinoa
Unsalted butter
1 Tbsp, for quinoa
Kosher salt
¼ tsp, for quinoa
Unsweetened frozen peaches
4 cup(s), sliced, diced (or fresh when in season)
Sugar
1 Tbsp
Old-fashioned rolled oats
2 cup(s)
Unpacked light brown sugar
7 Tbsp
Tapioca flour
½ cup(s)
Baking powder
½ tsp
Kosher salt
½ tsp
Ground cinnamon
½ tsp
Unsalted butter
4 Tbsp, kept cold
Coconut oil
2 Tbsp
Plain unsweetened almond milk (vitamin and mineral fortified)
¼ cup(s), or unsweetened oat milk
Ground cinnamon
1 tsp, for garnish
Instructions
1
Cook quinoa according to package directions; spoon hot quinoa into a large bowl. Stir in ground cinnamon, butter, and salt until butter melts and quinoa is well mixed; set aside.
2
Preheat oven to 375℉. Coat an 8-X8-inch baking pan with nonstick spray.
3
Add peaches to prepared pan; add granulated sugar and toss to coat.
4
To bowl with quinoa, add oats, brown sugar, tapioca flour, baking powder, salt, and cinnamon; mix well.
5
Dice cold butter into cubes and using a pastry cutter or fork, cut butter and oil into quinoa mixture until well combined. Add milk and stir until completely blended; sprinkle evenly over peaches.
6
Bake until fruit is bubbly and topping is golden, about 20 to 25 minutes. Serve warm.
7
Serving size: about 2/3 cup
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