Most fruit cobblers use fresh fruit but I didn’t feel like going to the store this morning. And since I always have a few bags of frozen fruit in my freezer (mainly for my green smoothies), I decided to go ahead and make a frozen mixed berry cobbler. When I bake I typically use whole wheat flour and it works especially well in this recipe. As a butter substitute I used coconut oil which is a healthy fat and adds just a hint of coconut flavor to the cobbler.
Feel free to experiment with different amounts of sugar, or substituting with honey or agave syrup. I actually used a little Stevia (derived from the stevia plant) and lowered the amount of refined sugar. We ate this for breakfast with coffee, but you could also serve as dessert with a side of vanilla ice cream or a dollop of whipped cream.
Frozen Berry Cobbler Recipe
4 tablespoons coconut oil (or melted butter)
3/4 cup whole wheat flour
1/4 cup sugar
1 tablespoons stevia
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 cups frozen fruit (any combination of frozen fruit will work)
1 tablespoon sugar, for sprinkling on top
Heat oven to 350°F.
Put coconut oil on the bottom of an 8-inch square or 9-inch round pan and set aside (If coconut oil is solid, heat up a little to liquify).
Whisk flour, sugar, stevia, baking powder and salt in a small bowl. Whisk in milk until smooth, then pour batter into pan. Scatter frozen fruit over top and sprinkle with remaining sugar.
Bake for about 50 to 60 minutes, until the fruit bubbles and batter is golden brown. Serve warm or at room temperature.
Total Time: 60-70 minutes
Yield: Makes 4-6 servings
[check out my Filipino Turon for another great way to cook with coconut oil]