I have partnered with I Can’t Believe It’s Not Butter! to bring you a delicious plant-based dessert made with their new It’s Vegan buttery spread.
Over the last four years or so, as we have made major changes in the way that our family eats, you’ve likely noticed that we’ve transitioned towards a mostly plant-based diet. Pia tries to eat vegan all of the time, and I try to follow a vegan diet about 90% of the time. Even Pete and Coco have come around (even if it’s by default!) to eating plant-based. We do not have eggs or dairy products in the house because of allergies and honestly, we seem to be eating less animal protein. And I will tell you that it has not been hard! (At least for most of us…ahem, Pete!) The plant-based way of life has so many tasty options and by making simple swaps in the way I cook and bake, we aren’t even thinking about it anymore!
There is no doubt that Pete, Pia and Coco have a favorite way for me to bring plant-based eating into their lives and that’s through baking! Not that I can blame them…
And with all of the gorgeous summer fruit we have on hand right now, it is impossible not to want to make luscious desserts with them all the time. So when I teamed up with I Can’t Believe It’s Not Butter! to try their new It’s Vegan buttery spread, I just knew I was going to have to bake up a delicious plant-based summer fruit dessert for you guys.
I used fresh nectarines and raspberries in this recipe and topped them with an oatmeal cobbler topping that is somewhere between a scone and cookie (not a bad place to be I think)! Not overly sweet, cinnamon spiced, crisp on the outside and tender on the inside, It’s Vegan! gives the cobbler a really nice texture and flavor. I personally like to dunk the topping into the juicy, sweet fruit and then eat it! My little girls were sneaking chunks of the oatmeal cobbler topping with their sticky little hands while I was shooting them, which is always a good sign!
I think you will also find that these are really easy to make! You just need to chop the fruit and then the food processor does the rest of the prep work in minutes. Then, you can sit back and relax while the scent of fruit and cinnamon spiked oatmeal cookies fills your whole house….
I love to serve these warm with vegan vanilla ice cream or coconut whipped cream- but they are really tasty on their own too!
If you are not vegan or dairy intolerant, I Can’t Believe It’s Not Butter! has also come out with It’s Organic which would also work well in this recipe.
To find more from I Can’t Believe It’s Not Butter!, visit their Website, Instagram, Facebook, Pinterest or Twitter accounts (insert links).
This post was brought to you by I Can’t Believe It’s Not Butter!, but all thoughts are my own. Thank you so much for supporting the sponsors that allow me to create content like this for HeatherChristo.com!
- 4 cups nectarine, chopped
- 4 cups fresh raspberries
- 2 tablespoons brown sugar
- 1 cup gluten free all-purpose flour
- ½ tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- ⅔ cup brown sugar
- 1½ cup oats
- ½ cup cold I Can’t Believe It’s Not Butter! It’s Vegan
- Preheat the oven to 350 degrees.
- Mix all of the fruit together in a large bowl and sprinkle with the 2 tablespoons of brown sugar. Set aside.
- In the bowl of a food processor, combine all of the dry ingredients and pulse to combine until they are a fine crumb.
- Next add the cold I Can’t Believe It’s Not Butter! It’s Vegan and pulse again until you have a coarse crumb that holds together when pinched.
- Use a 9x13 glass baking dish, or 6-8 individual ramekins (depending on their size) and sprinkle about ¼ of the crumble mixture into the bottom of the baking dish or ramekins.
- Next, add the fruit to the baking dish or ramekins. If you use ramekins, evenly distribute the fruit among them. The fruit will cook-down, so don’t worry if it feels as though it is piled high!
- Add the remaining oatmeal crumble to the top of the fruit.
- Place the baking dish or ramekins on a sheet pan fitted with a piece of parchment (in case the fruit bubbles over you will save yourself a mess!). Bake for 50 minutes for the 9x13” pan or 40 minutes for individual ramekins until the oatmeal cobbler is golden and the fruit is hot and bubbly.