Healthy Cobbler
Healthy cobbler recipe made with fruit, whole wheat flour & coconut oil. Healthy twist on a classic to use up abundance of any fruits or berries.
Healthy cobbler recipe made with fruit, whole wheat flour & coconut oil. Healthy twist on a classic to use up abundance of any fruits or berries.
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 3/4 cups whole wheat or spelt flour
- 2 tsp baking powder aluminum free
- 2 tbsp raw honey or maple syrup
- 1/2 cup applesauce unsweetened
- 7 cups fruit or berries of choice coarsely chopped (fresh or frozen)*
- 1 tbsp chia seeds or cornstarch
- 1/2 cup coconut oil solid**
- 1 large
- sesame seeds slivered almonds, coconut palm sugar, for topping (optional)
- Carbohydrate 18.8767219343254 g
- Cholesterol 0.653333332007824 mg
- Fat 11.4873118848898 g
- Fiber 3.14079487976367 g
- Protein 3.9224300439907 g
- Saturated Fat 9.58088653900421 g
- Serving Size 1 1 serving (52g)
- Sodium 18.4266336799575 mg
- Sugar 15.7359270545618 g
- Trans Fat 0.782991548158783 g
- Calories 185 calories
Step-by-step
- In a large bowl, add Fruit Filling ingredients and gently stir to combine. Rub sides and bottom of a medium deep baking dish with coconut oil (cooking spray works too) and place filling in an even layer into it. Set aside.
- Preheat oven to 375 degrees F. In a large bowl, whisk to combine flour, baking powder, cinnamon and salt. Add coconut oil and work it into the dry ingredients with a pastry cutter, fork or I prefer hands, until dough is crumbly and oil is well incorporated into flour.
- In a small bowl, whisk the egg and then whisk in applesauce and honey. Pour into the bowl from a previous step and mix with spatula until thick wet dough forms. Drop spoon fulls of dough on top of fruit filling evenly. Sprinkle with any toppings you have on hand, like coconut palm sugar, slivered almonds, sesame seeds etc.
- Bake for 40 minutes (cover loosely with parchment paper if top starts to brown before filling is bubbling) or until filling is bubbling on edges. Serve warm with optional ice cream on top.
Bakers frequently ruin fruit cobblers by ignoring moisture variations among different seasonal fruits, which yields a watery filling instead of a thick, bubbling compote. Achieving a structural balance between dense whole wheat dough and juicy fruit requires strict adherence to technique.
- Scale the fruit layer proportionally when multiplying the batch, but keep the baking dish depth consistent to prevent uneven cooking through the center.
- Work solid coconut oil into the flour using cold fingers or a pastry cutter until the mixture resembles coarse meal, keeping fats chilled to ensure a tender crumb.
- Incorporate chia seeds or cornstarch directly into the fruit mixture to absorb excess water released during the 375 degree F bake time.
- Monitor the crust closely at the 30-minute mark, covering the surface with loose parchment paper if the whole grain flour browns too rapidly before the edges bubble.
Proper sequencing demands mixing the dry elements thoroughly before introducing wet binders to avoid gluten overdevelopment. Allow the baked dessert to rest for 15 minutes before serving so the fruit starches set completely.
