I’m a sucker for dessert, and there’s something about one that can be thrown together at a moment’s notice using whatever I’ve got on hand that makes me extra happy. Such is the case with this one. I wanted to make a berry cobbler, but found myself short on berries - so I decided to supplement them with some other random fruit. Thus was both this recipe for how to make Any Fruit Cobbler!
You can use whatever kind of fruit you want, and any combination, fresh or frozen. That said, if you’re using frozen you’ll need to add about 15 minutes to the over-all cooking time to compensate. For mine I used a combination of mixed berries, mango, and an apple. It was simply delightful. If you’re using any citrus feel free to take some of the zest and mix that into the batter too. Or if you’ve just got some kicking around feel free to do that trick anyway!
This is naturally gluten free, but it can also be made nut-free if you swapped out the almond butter for sunflower butter or tahini. It’ll still be absolutely delicious! I love that I can get this going and while it’s cooking I can whip together a quick dinner like Hawaiian Tofu and both are ready around the same time!
I have a similar recipe to this that I call a Fruit Grunt, the only big difference is that one cooks on the stovetop. Both are equally delicious! Now that you know how to make Any Fruit Cobbler you’ll always have a delicious, yet surprisingly, healthy dessert to smash into your face! For an extra treat top it with your favourite non-dairy ice cream!
Short on one kind of fruit? Mix and match them and learn How to Make Any Fruit Cobbler with this simple and delicious recipe!
Preheat your oven to 425 F.
While that’s happening grab a 2qt baking dish and line it with parchment, making sure it goes up all the sides. If you’ve got a silicon version use that!
Make your filling: in a large bowl mix your fruit, lemon juice and 1/4 cup of the coconut sugar as well as the corn starch. Mix it together until it’s well combined and then pour it into your prepared pan and add a pinch of salt.
Cover the pan with a lid if it’s got one, otherwise use tin foil. Back for 25 minutes if you’re using fresh fruit, otherwise make it 40 if you’re using frozen.
While that’s happening you’re going to make the topping. In a large measuring cup mix together your milk and apple cider vinegar and set it aside to curdle a bit. You’re making a variation on buttermilk here. After it’s sat for a minute stir in the vanilla.
In a separate bowl mix together your oat flour and baking powder. In a small bowl mix together your apple sauce and almond butter and then stir into your dry mixture. Use a fork and cut it in until it’s a bit crumbly. Now stir in the milk mixture. And mix until just combined. Don’t over do it!
Stir together the remaining tbsp of coconut sugar and cinnamon and mix to make some cinnamon sugar.
When your fruit is finished its initial run in the over pull it out and remove the lid/foil and turn down the oven to 350 F. Drop spoonfuls of your batter over the fruit mixture as evenly as you can. But it can be a bit rustic. Sprinkle the cinnamon sugar overtop and pop it back into the oven.
Bake, uncovered, for 20 minutes, or until the batter bakes and has a nice golden sheen to it.
Cool the cobbler slightly, feel free to serve with some non-dairy ice-cream. However you like it smash it into your face!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
