4.2018

Zion Nat'l Park, Columbine

Fruit Cobbler

Not too sweet, not too tart…that’s how a fruit cobbler should be! This time of year is so rich in the bounty that is available at the natural foods cooperative market where I shop: fruit, fruit, and more fruit. I make smoothies. I chop up berries to mix with cereal. I keep a huge fruit salad cut up and in the fridge, ready to savor at any moment–alone, with yogurt, or even on top of vanilla ice cream. Grapes and cherries, papaya, mango, pineapple, apples, pears, peaches, plums, berries, bananas–you name it and I’ll include it in my fruit salad.

I am a real advocate of preparing foods ahead as much as possible to increase access to healthful small meals throughout the day. I have found a delicious twist to this that is a healthful treat, and especially useful if the fruit salad has been in the fridge a day too long! Healthful Treat. Now when’s the last time you saw those two words together?

Ingredients:

  • as above, any fruit you have lying around, chopped into bite size pieces
  • sugar, to taste
  • granulated tapioca
  • optional: a pinch of cinnamon and/or fresh ground nutmeg
  • flour
  • sugar
  • coconut oil (in its solid form, not liquid)

To prepare:

  1. The amount of sugar you mix into the fruit will depend on how much fruit salad you will be using, as well as your personal taste preference. I suggest: Go Tart!
  2. Mix in granulated tapioca. (try 3 T for every 4 cups of fruit)
  3. Consider cinnamon or nutmeg here, but just a small pinch.
  4. Put the fruity mix into a glass baking dish.
    *** Here’s where the fun begins: assembling the cobbler topping ***
  5. In a separate bowl, mix the flour, sugar, and coconut oil until you have a crumbly mess that is not too sweet but pleasing to the palate. (see note below)
  6. Pour the crumble over the fruit, spreading evenly to the edges of the dish.
  7. Bake uncovered, in a pre-heated 350 degree oven for 45-ish minutes, keeping an eye on the topping. Once it starts to become golden brown, I turn the oven off, but let the dish sit happily inside for another 10 minutes or so.
  8. Let it cool, then enjoy this delicious and healthy treat.
  9. Top with yogurt or creme fraiche, and you’ve got a small meal of good quality fat, carbs, fiber, and amazing flavor.

NOTES:

  • I’m not a measuring spoon type of gal; I love the free flow of creativity in the kitchen. It works out most of the time, that I am rewarded with a delish dish or meal that may never taste the same way twice, but that elicits joy and satisfaction in the process.
  • My personal choice is organic food; from produce to flour, sugar, grains, spices, coconut oil, dairy, etc. See how that concepts fits into your own personal choices.
  • For this recipe, I use unprocessed cane sugar and light brown sugar. I suggest that you try to shift towards less sugar when baking–the tartness in fruit is quite exciting once your mouth has a chance to savor the flavors beyond sweet.
  • I love coconut oil. Yes, it is a saturated fat, but one that has the health benefits of plant foods, and woweezowee, once you get a taste of it in this topping, you’ll never go back!
Robin Mallery

Robin Mallery

Robin Mallery is passionate about food! Starting from where and how it's grown, to how far that food travels to the dinner table, to how it is prepared and savored...Robin blends shopping, cooking, and eating tips with her unique Kitchen Zen and mindful meals approach to enjoying real food.

While you are waiting for her to finish the upcoming book, "Kitchen Zen: The Journey to Nourish Body and Soul in Our Changing World", you can find Robin's sporadic blog posts here or on FaceBook.
Robin Mallery

2 Responses to “Fruit Cobbler”

  • Karen:

    Sugar and I don’t do well together so I tried this recipe with Nu-Stevia, which I and other of my problematice blood sugar friends do well with. Turned out excellent! You have great recipes! For a non sugar tasty treat using your coconut oil: Mix raw ground, unsweetend chocolate from the bulk section of the health food store with lightly warmed virgin coconut oil so it is liquid. Mix the chocolate with the coconut oil and some stevia to taste. Pour onto a baking sheet and place in the refridgerator. Pick off pieces of these lightly sweetened coconut chocolate bits for a healthy taste treat! I love it. Keeps away the chocolate sweet cravings sometimes. Also goes well with a couple of strawberries or small handful of any berries! Yumm!

  • Robin Mallery:

    Hello Karen!

    Thank you for letting me know that the recipe works well with Stevia, a sweetener that I am aware of, but have not used in my kitchen. The chocolate/coconut recipe you shared sounds divine and I will simply have to try it for myself. I appreciate your response.

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"The Holiday Survival Cooking and Eating Class exceeded my expectations. It was so enjoyable to learn new ideas for healthy snacks and meals, taste the delicious treats we created and leave with an inspired hope that this will be my healthiest holiday season yet! I am impressed with the knowledge and care that Robin (and Wendy from In the Kitchen) both possess and I look forward to taking more classes in the future. Thanks again!"  --Rose M.   “What a wonderful, yummy class! Not only did we participate in creating several easy-to-make, delicious, nourishing dishes for the holidays and every day, we also learned strategies for surviving and enjoying the upcoming holiday season. Both Robin & Wendy were delightful and imparted their cooking and eating knowledge with love, humor, and enthusiasm. I highly recommend their classes to anyone who is interested in developing a better way to look at food, using thoughtfulness with mindfulness to learn some very valuable strategies for eating any time of the year!” --CAM   “I found the class delightful with great ideas for the holidays. In the Kitchen is a warm and welcoming place and you and Wendy were great teaching collaborators. Good new recipes. I appreciate your healthy eating information. I recommend this class to anyone wanting to enjoy the holidays without stressing over food. Actually, the information isn’t just for the holidays. I want to stay healthy all year and eat well.” --Pat B.   "I’ve participated in several classes at In the Kitchen, enjoyed them all immensely, but it is always a special treat when Wendy teaches a class. The recipes offered in The Holiday Survival class were easy to make and so delicious. And what a plus to have Robin co-teach the The Holiday Survival class with Wendy. Thank you, Robin, for all your great information on healthy eating, which was delivered so professionally, dovetailing beautifully into Wendy’s presentation. Hope you two team up again for more classes of scrumptious, healthy recipes. What a fun evening!!" --Carol B. _______________ I love this positive feedback! How gratifying it is to touch the lives of others in a meaningful way…and to be able to do so around a topic that is so dear to me, is just the icing on the cake (right—pun intended!). Wendy Van Wagner and I will continue to offer seasonal cooking classes in addition to the occasional specialty class…stay tuned!
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