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Fruit cobbler recipe made with whole wheat flour & coconut oil. Healthy twist on a classic to use up abundance of any fruits or berries. | ifoodreal.com

This wholesome fruit cobbler recipe will become a staple in your menu this summer, especially when you have more fruit and berries than you know what to do with. I specifically named it “Fruit Cobbler” because you can use any fruit and berries, literally. I’m thinking Pacific Northwest blueberries, Okanagan peaches, neighbour’s plums, hundreds of figs and apples from my garden, wild blackberries and over ripen bananas. Apricots, pears, rhubarb, cherries – you name it! Here in Vancouver, BC our summer produce choice is insanely amazing. You could also use frozen fruit, go ahead! Mango – mmm-mmm-mmm.

Fruit cobbler recipe made with whole wheat flour & coconut oil. Healthy twist on a classic to use up abundance of any fruits or berries. | ifoodreal.com

This fruit cobbler recipe turned out out of this world, like “Shut the Front Door” GOOD as Guy Fieri likes to say while getting his face coated in saturated fat!

Whole wheat biscuit topping with only 2 tbsp honey and the rest of sweetness comes from the fruits. So, so, so good and easy! I have said many times I have never been a baker but I’m getting a hang of it. Trying not to love it too much because the pants size will climb up.

Fruit cobbler recipe made with whole wheat flour & coconut oil. Healthy twist on a classic to use up abundance of any fruits or berries. | ifoodreal.com

This time I used organic produce delivery apples, frozen strawberries, going bad bananas and frozen figs from our last year’s harvest (we get A LOT of them and this year is looking as crazy as before).

Fruit cobbler recipe made with whole wheat flour & coconut oil. Healthy twist on a classic to use up abundance of any fruits or berries. | ifoodreal.com

To thicken the fruit juices I used 1 tbsp of chia seeds but cornstarch works too. Really it doesn’t matter. Such a small amount, use organic and what you have on hand. I learnt a trick of chia seeds a few years ago while making my Strawberry Rhubarb Crumble.

Fruit cobbler recipe made with whole wheat flour & coconut oil. Healthy twist on a classic to use up abundance of any fruits or berries. | ifoodreal.com

Fruit filling was an easy part. I have been struggling in a topping department. Going off of Rick Stein’s recipe, first attempt was disgusting. Then I had an “aha” moment and replaced buttermilk with applesauce and upped baking powder. I mean, buttermilk is fine if it is organic, I just know me and many other people do not keep it on hand. Too much hassle and extra money to buy organic buttermilk, if you ask me.

So, before I would screw up another cobbler, I baked the topping separately as drop biscuits and oh my – sensational! Kids loved them!

Fruit cobbler recipe made with whole wheat flour & coconut oil. Healthy twist on a classic to use up abundance of any fruits or berries. | ifoodreal.com

So, third attempt was a complete success! I love replacing butter with coconut oil in all buttery pastry recipes as it turns out just as fabulous but healthier (I prefer plant based fats to animal fats).

Since I baked this fruit cobbler recipe on Monday for the blog, we have been enjoying it all week long for a snack, after dinner dessert and it even went into a lunch box. The top stayed crispy in the fridge for days and wouldn’t get too soggy.

Enjoy your favourite classics a healthy way!

Clean Eating Fruit Cobbler

Clean Eating Fruit Cobbler

Ingredients

Directions

  1. In a large bowl, add Fruit Filling ingredients and gently stir to combine. Rub sides and bottom of a medium deep baking dish with coconut oil (cooking spray works too) and place filling in an even layer into it. Set aside.
  2. Preheat oven to 375 degrees F. In a large bowl, whisk to combine flour, baking powder, cinnamon and salt. Add coconut oil and work it into the dry ingredients with a pastry cutter, fork or I prefer hands, until dough is crumbly and oil is well incorporated into flour.
  3. In a small bowl, whisk the egg and then whisk in applesauce and honey. Pour into the bowl from a previous step and mix with spatula until thick wet dough forms. Drop spoon fulls of dough on top of fruit filling evenly. Sprinkle with any toppings you have on hand, like coconut palm sugar, slivered almonds, sesame seeds etc.
  4. Bake for 40 minutes (cover loosely with parchment paper if top starts to brown before filling is bubbling) or until filling is bubbling on edges. Serve warm with optional ice cream on top.
  5. Storage Instructions: Refrigerate covered for up to 5 days.

Notes

Recipe adapted from BBC. *I used apple, banana, strawberries and figs. **In summer months coconut oil might melt, just place it in a freezer for 10 minutes to solidify.

http://ifoodreal.com/clean-eating-fruit-cobbler-recipe/

Nutritional Info

Servings Per Recipe: 10

Amount Per Serving = approx. 1.5 cups:
Calories: 265.8
Total Fat: 13.0 g
Cholesterol: 18.6 mg
Sodium: 319.8 mg
Total Carbs: 39.2 g
Sugars: 17 g
Dietary Fiber: 6.0 g
Protein: 4.4 g
WW Points+: 7

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.

7 Comments

  1. Anneli

    That looks amazing Olena! Another one I have to try. I’ll have to make it without the egg for my son, but, I’ll make two batches one for us and one for him with some kind of egg substitution.

    Reply
    • Olena

      Cut recipe in 2 portions then. I’m not sure you even need an egg substitute. Just add maybe a few more tbsp liquid. Dough should rise with baking powder. I would add few tbsp of coconut oil.

      Reply
  2. Michelle

    Do you think almond flour could be used in place of the whole wheat flour?

    Reply
    • Olena

      I know it won’t rise for sure because there is no gluten. Will crust be tasty, not sure. I know almond and gluten flours are not interchangeable 1:1.

      Reply
  3. Sherwood

    I got two bags of Rainier cherries from a co-worker on Saturday, and so I was scrambling to find some way to use them before they went bad. It was a PAIN to find recipes that weren’t just sugar-laden evil, or that called for sour cherries, or that specifically demanded deep red cherries. So I finally landed on this, and filled in the rest of fruit with some local peaches. This is the first time I’ve ever worked with chia seeds, coconut oil, and coconut sugar. While the taste is light, it definitely tastes clean! It was a hit in my apartment, and I’m lookin’ forward to leftovers when I get home tonight! I’m also looking forward to trying this again with different fruits. The top got a bit too toasty in places, something I shall rectify in the future. Thank you for the recipe!

    Reply
    • Olena

      Soooooo glad to hear that, Sherwood! Keep the parchment paper on top longer. That way top won’t get cooked as fast thus won’t get too brown.
      You are right, clean eating dishes have the same flavours as originals but much lighter. Not as much sugar etc. Your tastebuds get cleaned up and used to it. Nowadays, I find many store-bought foods like chips took salty, even many organic ones. Not to mention desserts overly sweet. Same with my kids. Where as my friends do not have this “problem”. So, it is really what you are used to.
      I LOVE Rainier cherries. I wish someone gifted me with some.

      Reply

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  1.  Berry Almond Muffins - iFOODreal | Delicious Clean Eating Recipes
  2.  Whole Wheat Drop Biscuits - iFOODreal | Delicious Clean Eating Recipes

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