Fruit Cobbler Recipe {Whole Wheat}

A reader requested the recipe we used for the blackberry cobbler I mentioned in my last post, and I’m happy to share it with you!

This recipe is very versatile, as you can use pretty much any kind of fruit, and it’s a great way to use up an abundance of fresh fruit in season.

We have several wild blackberry bushes growing near our house, so we have a good supply of fresh blackberries in the early summer!

I was unable to get a photo of the whole dish… there was only one piece left by the time I decided to take a picture of it!

Fruit Cobbler Ingredients

• 1/3 cup honey (we used honey, but you can also use sugar)
• 1 T cornstarch or arrowroot powder (we used arrowroot)
• 1 cup water (if using canned fruit, use the drained juice + water as needed)
• 3 cups sliced fresh fruit or whole berries, OR 2 1/2 cups canned fruit (peaches, apricots, apples, berries, pitted pie cherries)
• 1 T butter
• cinnamon (sprinkled over the top)
• 1 cup whole wheat pastry flour (soft white wheat), or whole wheat flour (we grind our own wheat berries that we get from Azure Standard)
• 2 tsp Rapadura sugar (you could also use raw sugar or white sugar–we used Rapadura)
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 3 T soft butter
• 1/2 cup milk

Directions:

1. Preheat oven to 400 degrees. In a saucepan, blend honey and arrowroot powder and gradually whisk in water or fruit juice. Bring to a boil, stirring constantly with whisk until clear and thickened.
2. Remove from heat. Put fruit into a 1 1/2 quart casserole dish, and fold arrowroot powder and honey mixture into the fruit.
3. Dot with 1 T butter and sprinkle cinnamon over the top.
4. In a separate bowl, blend the flour, Rapadura, baking powder, and salt together.
5. With a pastry blender or two table knives, cut 3 T butter into flour mixture to make crumbly meal the size of small peas. Stir milk into the flour mixture just until mixed. Do not overmix.
6. Drop dough by spoonfuls over hot fruit. Bake uncovered in preheated oven at 400 degrees for 25-30 minutes or until fruit is tender. Serve warm with milk or whipped cream. Makes 8 servings. Enjoy!

More Fruit Desserts

• Strawberry Scones
• Strawberry Shortcake {Whole Wheat}
• Rustic Strawberry Pie Sweetened with Honey
• Sourdough Blueberry Muffins
• Sourdough Blueberry Bread
• Peaches and Cream Parfait

If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!

Fruit Cobbler With Whole Wheat Flour

Enjoy a healthier twist on a classic with this fruit cobbler made with whole wheat flour. Sweet, wholesome, and delicious—perfect for any occasion!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 servings

Calories: 179kcal

Author: Joy Kincaid

Ingredients

• ▢ 1/3 cup honey can use granulated sugar
• ▢ 1 T cornstarch or arrowroot powder
• ▢ 1 cup water if using canned fruit, use the drained juice + water as needed
• ▢ 3 cups sliced fresh fruit or whole berries or 2 1/2 cups canned fruit (peaches, apricots, apples, berries, pitted pie cherries)
• ▢ cinnamon sprinkle over top
• ▢ 1 cup whole wheat pastry flour
• ▢ 2 tsp Rapadura sugar
• ▢ 1 1/2 tsp baking powder
• ▢ 1/2 tsp salt
• ▢ 3 T soft butter
• ▢ 1/2 cup milk

Instructions

• Preheat oven to 400 degrees. In a saucepan, blend honey and arrowroot powder and gradually whisk in water or fruit juice. Bring to a boil, stirring constantly with whisk until clear and thickened.
• Remove from heat. Put fruit into a 1 1/2 quart casserole dish, and fold arrowroot powder and honey mixture into the fruit.
• Dot with 1 T butter and sprinkle cinnamon over the top.
• In a separate bowl, blend the flour, Rapadura, baking powder, and salt together.
• With a pastry blender or two table knives, cut 3 T butter into flour mixture to make crumbly meal the size of small peas. Stir milk into the flour mixture just until mixed. Do not overmix.
• Drop dough by spoonfuls over hot fruit. Bake uncovered in preheated oven at 400 degrees for 25-30 minutes or until fruit is tender. Serve warm with milk or whipped cream. Makes 8 servings. Enjoy!

Notes

May use fresh or canned fruit. If using canned fruit, use the drained juice + water as needed. 

May use regular whole wheat flour in place of whole wheat pastry flour but it will be a little coarser. 

Used raw or refined granulated sugar. 

Refrigerate leftovers in an airtight container for up to 5 days. 

 

Nutrition

Serving: 1serving | Calories: 179kcal | Carbohydrates: 32g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 267mg | Potassium: 118mg | Fiber: 3g | Sugar: 18g | Vitamin A: 184IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg