Fruit of abundance cobbler

This adaptable cobbler allows you to use peak season fruit to make a delicious dessert. Try it with strawberries, mixed berries, plums, even apples - get creative!

Author: Jen Rand

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Fruit of Abundance Cobbler

Ingredients

For the cobbler

• 3 cups seasonal fruit, chopped into bite sized pieces if needed
• ⅓ + ½ cup organic cane sugar, divided
• 1 tablespoon lemon juice
• 1 teaspoon cardamom
• 1 cup flour
• 1 tablespoon ground flaxseed
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons + 1 teaspoon cold butter, ghee, or coconut oil
• ½ cup water

For the topping

• 1 cup old fashioned oats (not instant)
• 1 cup chopped walnuts, almonds, or pecans (optional)
• 1 tablespoon sunflower or other neutral oil

Instructions

1. Mix fruit, ⅓ cup sugar, lemon juice, and cardamom in a medium bowl. Set aside.
2. Preheat oven to 375℉. Mix together flour, flaxseed, remaining ½ cup sugar, baking powder, and salt in a medium mixing bowl. Cut in 2 tablespoons butter, ghee or coconut with a pastry blender or fork, then work in with fingers until its roughly the consistency of wet sand. Stir in water until just moistened.
3. Grease an 8 by 11 baking dish with remaining 1 tsp of butter, ghee, or oil. Drop dough into bottom of baking dish by the spoonful (it does not need to evenly cover the entire bottom of the pan). Cover with fruit, spreading evenly over the bottom of the pan. Mix chopped nuts (if using), oats, and sunflower oil together in one of the mixing bowls. Sprinkle mixture evenly over fruit. Place in the oven and bake for about 35 minutes, until dough is tender and a toothpick inserted into the dough comes out clean.
4. Cool slightly. Can be served warm or at room temperature. Refrigerate an uneaten portion after 24 hours and for up to 3 days.

Notes

For those managing or trying to reduce pitta in the system, omit nuts.