This cobbler is a healthy spin on a classic. The topping is a riff on my pie bars- made with wholesome spelt flour, rolled oats and sweetened with maple.
Before meeting my husband I never thought of eating desserts cold. He prefers cake the next day out of the fridge. Anytime I bake muffins, a few are immediately chilled. If leftover crisps and cobblers are your thing, make this the night before and serve cold with greek yogurt. Or serve bubbling hot for an impressive dish for brunch or a healthy-ish dessert topped with vanilla ice cream.
This can be made with any berry, stone fruit or a combination. Here, I have paired sweet juicy blueberries with tart blackberries. I have made this with strawberries + rhubarb, apricots + cherries and nectarines + raspberries. Depending on the fruit I like to add lemon zest, fresh vanilla bean or spices like cinnamon and nutmeg.
Note: Feel free to add more maple to the filling if your fruit is not super ripe and flavorful.
Black and Blueberry Breakfast Cobbler
Ingredients
8 tablespoons melted butter
1/4 cup maple syrup
1 teaspoon vanilla
1 cup spelt flour, all purpose of GF flour
1/2 cup oats
1 teaspoon baking powder
pinch of salt
filling
4 cups blueberries
2 cups blackberries
3 tablespoons tapioca starch
2 tablespoons maple syrup
1 tablespoon lemon juice
optional: nutmeg/lemon zest/vanilla bean
Directions
- Preheat the oven to 375
- In a bowl combine the berries, tapioca, maple syrup and lemon juice. Allow to sit while you make the topping
- In another bowl combine the melted butter, maple syrup and vanilla. Add the flour, oats, baking powder and salt and mix to combine.
- Transfer the fruit into a dish (I used a 9 inch pie plate) . Using a cookie scoop or spoon drop the topping over the berries. Bake for 45 minutes until the fruit is bubbling and the top is golden.
Black and Blueberry Breakfast Cobbler
Description
This cobbler is a healthy spin on a classic. The topping is a riff on my pie bars- made with wholesome spelt flour, rolled oats and sweetened with maple.
Before meeting my husband I never thought of eating desserts cold. He prefers cake the next day out of the fridge. Anytime I bake muffins, a few are immediately chilled. If leftover crisps and cobblers are your thing, make this the night before and serve cold with greek yogurt. Or serve bubbling hot for an impressive dish for brunch or a healthy-ish dessert topped with vanilla ice cream.
Ingredients
8 tablespoons melted butter
1/4 cup maple syrup
1 teaspoon vanilla
1 cup spelt flour, all purpose of GF flour
1/2 cup oats
1 teaspoon baking powder
pinch of salt
filling
4 cups blueberries
2 cups blackberries
3 tablespoons tapioca starch
2 tablespoons maple syrup
1 tablespoon lemon juice
optional: nutmeg/lemon zest/vanilla bean
Instructions
- Preheat the oven to 375
- In a bowl combine the berries, tapioca, maple syrup and lemon juice. Allow to sit while you make the topping
- In another bowl combine the melted butter, maple syrup and vanilla. Add the flour, oats, baking powder and salt and mix to combine.
- Transfer the fruit into a dish (I used a 9 inch pie plate) . Using a cookie scoop or spoon drop the topping over the berries. Bake for 45 minutes until the fruit is bubbling and the top is golden.
Notes
Feel free to add more maple to the filling if your fruit is not super ripe and flavorful.
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