It’s hard to find reliable breakfast recipes that taste good, won’t upset my digestive system, and are easy to make during my morning ritual. A friend of mine turned me onto a variation of this cobbler recipe years ago. The ease and simplicity of the recipe, allowing the fruit flavors to shine through, really stuck with me. Since then, I’ve adapted the recipe a bit. This is also a great whole foods dessert recipe.
I’ll give step by step instruction below. You will notice that this recipe is pretty loose. I’ve never taken any measurements and always eyeball things with this recipe. It’s that easy and intuitive. The best fruits for cobblers, in my opinion, are berries, apples, pears, cherries, or mangoes.
You will need:
Small baking dish
1-2 cups of frozen fruit, re-hydrated fruit or freshly cut fruit
Spoonful of arrowroot powder
Nut meal (I use almond or pecan meal)
Pinch of sea salt
Cinnamon (to sprinkle on top at the end)
Honey (to drizzle on top at the end, optional)
Preheat the oven to 350 degrees. If the fruit is frozen, wait until you put the dish in the oven to turn on the heat, to give the fruit time to slowly thaw and then cook. I find that the fruit tastes better when I do this. It will take about 20-30 min’s to cook evenly.
That’s it! Pop it in the oven and wait 20-30 minutes, or until the top just begins to brown and the fruit begins to bubble on the sides. Let it cool for a few minutes. Sprinkle the top with cinnamon and drizzle with honey if you like. I typically just eat it without the honey as it is plenty sweet from cooking and so hearty.
With this breakfast, I also prepared some spiced chai using local milk. I added a little water to the milk to make it less heavy and let is simmer on low heat while the cobbler was cooking.