Hayley's HTB Summer Cobbler

Sun-ripened peaches and mangoes take center stage in this irresistible summer cobbler, layered over a tender, golden crust. Made with our nutrient-dense Himalayan Tartary Buckwheat Flour, this recipe delivers more than just delicious flavor—it’s packed with phytonutrients and plant-based goodness. Lightly spiced and perfectly caramelized, it’s a warm-weather treat you’ll want to savor with every bite.

Yield: 9 to 12 servings

Prep and baking time: 1 hour 15 minutes

INGREDIENTS

3 cups of sliced fruit (recommended: peaches, nectarines, mangoes)

3/4 cup agave syrup

1 tsp orange juice

4 Tbsp vegan butter

2 Tbsp + 2 tsp organic Himalayan Tartary Buckwheat Flour

6 Tbsp white rice flour

3 Tbsp + 2 tsp tapioca flour

1 ½ tsp baking powder

⅛ tsp salt

3/4 cup non-dairy milk

3/4 Tbsp apple cider vinegar

1/4 tsp nutmeg

1/4 tsp cinnamon

METHOD

Preheat oven to 350°F.

Add 1/4 cup of agave syrup, the orange juice, and fruit to a small saucepan. Bring to a simmer, then remove the pan from the heat.

Melt the vegan butter until slightly browned, then pour it into the bottom of an 8x8-inch baking pan.

Next, prepare the vegan buttermilk by combining your non-dairy milk with apple cider vinegar. Mix the two together and let them sit for 5 minutes, allowing the milk to slightly curdle.

Mix all remaining ingredients (minus the nutmeg and cinnamon) gently and pour on top of the baking pan, making sure not to stir the batter with the browned butter.

Place the fruit and its juices on top, followed by a sprinkling of the spices.

Bake for 50-60 minutes, or until the cobbler is browned and the fruit is slightly caramelized.

Serve warm with your favorite scoop of ice cream or yogurt!