This versatile fruit cobbler recipe is the perfect base for whatever in-season fruit you want to use; apples, strawberries, rhubarb, berries, cherries, etc. Because a healthy cobbler is delicious no matter the month!
This wholesome healthy cobbler recipe will become a staple on your menu this summer, especially when you have more fruit and berries than you know what to do with. I’m thinking Pacific Northwest blueberries, Okanagan peaches, neighbour’s plums, hundreds of figs and apples from my garden, wild blackberries and over ripened 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.
During the summer months, fruit is introduced in every part of my meal – if it’s not a dessert, I’m eating strawberry spinach salad or avocado blueberry quinoa salad as a light main, and plenty of fruity smoothies like a strawberry smoothie!
This healthy 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! This is exactly how I love my recipes to be! Like this healthy carrot cake, healthy coffee cake, almond flour cake, and healthy cupcake recipe!
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).
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 a strawberry rhubarb crumble.
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!
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!
More Healthy Fruity Dishes
- Healthy strawberry cheesecake bars
- Healthy no bake strawberry cheesecake
- Healthy apple oatmeal bars
- Blueberry quinoa breakfast bake
- Healthy lemon bars
- Pineapple Dole whip copycat
- Healthy apple crisp
- Healthy baked apples
You can also browse through my entire collection of healthy dessert recipes, for more inspiration!
- 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.
- 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.
- 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.
- 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.
- Store: Refrigerate covered for up to 5 days.
- 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.