Cobblers and crisps are nice this time of year, because they provide that warmth and comfort you want in a dessert during the fall, but they provide it with far less wheat, sugar and fat than a cake or sweet bread does. The majority of a cobbler or crisp is simply fruit. So you don't feel quite so heavy and horrible afterwards. At least I don't anyway. But maybe that's just me trying to rationalize my obsession...
Since my freezer is full of peaches and plums from my tree, and apples and hickory nuts from my parents' trees, I've been baking all sorts of things which utilize combinations of these ingredients.
This week I made a lovely apple, plum, and hickory nut cobbler using this recipe. Altered a little to make it dairy free, of course.
It claims to have a cake batter topping, but in my opinion in was more like cookie batter. Maybe that's just my substitutions, though. Very thick. Very yummy!
- Apple Filling
- 3 cups apples
- 2 cups plums
- 1/4 cup hickory nuts
- 1/2 cup demerara sugar(I use Florida Crystals. I think honey would work nicely too)
- 2 tablespoons whole wheat flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1 tablespoon Earth Balance buttery spread or sticks cut into small pieces
- 1/2 cup whole wheat flour
- 1/2 cup cane sugar(I use Zulka)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons Earth Balance buttery spread(I use soy free)
- 1 egg, beaten
- cinnamon and sugar for topping
The recipe says to butter your pan, but I didn't. I simply mixed all but the "butter", poured the mix into my glass pie plate, then dotted with the "butter". Using the same mixing bowl, I then mixed up the topping and spooned it onto the fruit mixture. Finally, I sprinkled a little cinnamon and then sugar over the batter.
I baked for 40 minutes at 375 degrees and ended up with this-
And makes for a pretty darned good breakfast too, if you are so inclined.