Dessert for Two: A Late Summer Cobbler



Life has been ├╝ber busy! Dane and I are getting married next Saturday, September 6th and our to-do lists never seem to end. My mental list and my written list always have different things on them, and for some reason all my new ideas come to me either at night or while I am running, discouraging me from writing my thoughts down.  My brain is multi-tasking to the max. But in the end it will be fun! Saturday the 6th cannot come soon enough, because then I will be able to let go, relax, and celebrate my new married life with Dane. After seven years we finally did it, and I am proud to say I am marrying my best friend-one who loves me exactly the way I am, with my faults as well as my benefits.


With that being said, I am sorry I haven’t posted recently, life just sort of got in the way. I do however have wonderful, tasty, versatile recipe for you. A recipe to treat you and your loved one. You can use berries or peaches, or mix them both together. I just picked the berries in my backyard, and since I didn’t have enough, I added in a ripe peach to the mix. Whatever floats your boat!


The cobbler is made of fiber rich oats, almond flour, and Bob’s Red Mill All Purpose Gluten Free Flour. I like this brand the best because it is made out of beans, adding in extra plant protein and fiber to the dessert. You could also use another gluten-free flour mix, however, most often they are void in fiber or protein, due to large amounts of refined rice, tapioca, and potato starches. In addition, because I generally like to use sweeteners other than cane sugar, I used maple syrup for the fruit and coconut sugar for the dough. These sweeteners offer both more minerals than refined cane sugar, including zinc, magnesium, and potassium, and they have a lower glycemic index, indicating they raise blood sugar slower than does cane sugar. However, although they are better options than cane sugar, they still should be used in moderation, just as I did in this recipe. 

Because the fruit and the dough are only lightly sweetened, it can be both a dessert or a breakfast. For dessert top the baked cobbler with a spoonful of vanilla ice cream. For breakfast top the cobbler with a creamy full fat Greek yogurt. Either way, it is delicious! Nobody will notice that it is a healthy alternative to your traditional berry cobbler. 


This recipe can be baked in either single serve ceramic or glass dishes, or baked as a whole dessert in one single large casserole dish. It can also easily be doubled if you are serving a crowd. Because I enjoy to bake, and do not want a lot of dessert hanging around, I decided to make a recipe with just enough for me to have one, and Dane to have two. One of the many ways I am sure I won over Dane’s heart.

So, in nine days, I will be married, and shortly thereafter on my way to Bali! I hope I will be able to squeeze in another post before then. If not, perhaps when I am lying on the beach in the sun, watching Dane surf the waves, as I eat fresh papaya tossed in lime.....I can't wait!


By the way....I was asked to be a guest chef for Angela Pifer at Clean and Lean Revolution. Check out my cooking videos for Happy Belly Porridge, Creamy Avocado Dip, and a new recipe Rosemary Scented Warmed Skillet Salad with Tofu and Quinoa. Perhaps you will find some cooking inspiration!

Mixed Fruit Cobbler
Makes Two Large Servings or Three small servings

FOR THE BISCUIT DOUGH
1/8 cup Bob’s All Purpose Gluten-Free Flour
1/8 cup almond flour
¼ cup rolled oats (gluten-free)
1 tablespoon coconut sugar or organic sugar
½ teaspoon double-acting baking powder
2 pinches sea salt
1 tablespoon chilled organic butter, unsalted
1/8 cup plain whole milk Greek yogurt
½ teaspoon vanilla

FOR THE BERRIES
Juice and zest of ½ lemon
1 teaspoon cornstarch
1 tablespoon organic maple syrup
Pinch sea salt
2 cups fresh fruit (I used mixed berries and a peach)

DIRECTIONS

Preheat oven to 375 degrees. In a food processor, add the first six dough ingredients, and pulse until the rolled oats are broken down a bit. Then add the butter, yogurt, and vanilla and pulse until combined. Gather the dough, and split into halves or thirds (depending on how many you want to make). Roll each into a ball and flatten into a disc that fits inside a ramekin. Allow a little room along the edges for the biscuit to rise. Set aside.

Mix together the lemon juice, zest, cornstarch, maple syrup, and sea salt until the cornstarch is dissolved. Toss in the fruit and mix. Evenly spoon the fruit and the sauce into two ramekins. Top each ramekin with biscuit dough.

Bake for 20-25 minutes, until the biscuit is golden brown and toothpick comes out clean.


Top with vanilla ice cream or additional whole milk Greek yogurt.

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