Description
This Peach Cobbler Chia Pudding is a delightful and healthy twist on the classic dessert. It combines the natural sweetness of ripe peaches cooked with warm spices like cardamom and vanilla, layered with creamy chia pudding infused with plant-based yogurt and milk. The topping is a crumbly blend of oats, almond flour, and dates, providing a satisfying texture contrast. Perfect as a nutritious breakfast or dessert, this recipe is gluten-free, dairy-free, and easy to prepare ahead of time.
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
- 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: Heat a sauté pan over medium-low heat and add the sliced peaches, brown sugar (or maple syrup), vanilla bean paste, lemon juice and zest, cardamom, and a pinch of salt. Stir well to combine. Cook for 8-10 minutes, stirring occasionally until the peaches soften and their juice thickens slightly.
- Blend the Pudding Base: Take 1 cup of the cooked peach mixture and add it to a blender along with the plant-based yogurt, soy or pea milk, and salt. Blend until smooth to create a creamy peach-flavored base.
- Prepare the Chia Pudding: Pour the blended peach and milk mixture into a resealable container. Add the chia seeds and stir thoroughly to distribute seeds evenly with no clumps. Let the mixture rest for 10 minutes, stir again, then cover and refrigerate overnight for the pudding to gel.
- Make the Crumble Topping: Using a mini food processor, pulse the gluten-free rolled oats on high until coarse flour forms. Add the almond flour, medjool dates, vanilla bean paste, and a pinch of salt. Pulse again until a fine crumbly mixture is formed.
- Assemble and Serve: Spoon a portion of the chilled chia pudding into a serving glass or bowl. Pinch the crumble topping together to create clumps, then scatter generously over the pudding. Enjoy immediately.
Notes
- You can substitute the plant-based yogurt and milk with dairy versions if preferred.
- Adjust the sweetness by using maple syrup instead of brown sugar or adding more dates to the crumble topping.
- For a thicker pudding, increase chia seeds slightly.
- The crumble topping can be made ahead and stored in an airtight container for up to 3 days.
- Peach mixture can be kept in the fridge for 2 days or frozen for up to a month.
