Whole Wheat Fruit Cobbler Recipe

This whole wheat fruit cobbler recipe is made with fresh fruit, freshly milled flour, and unrefined cane sugar for a healthy homemade dessert.

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!

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!

For more freshly milled flour recipes, try my whole wheat banana bread, whole wheat zucchini bread, and whole wheat jam thumbprint cookies.

Why You’ll Love Whole Wheat Fruit Cobbler

• Versatile: 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.
• Quick and Easy: This is super easy to make, and it takes under an hour from start to finish.
• Healthy Ingredients: If you prefer to use real food ingredients, this whole wheat fruit cobbler is a great dessert to try, just like my Whole Wheat Chocolate Chip Cookies and Gingerbread with Lemon Sauce.

Fruit Cobbler Ingredients

• 1/3 cup honey (we use 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–learn how to mill your own flour– that we get from Azure Standard)
• 2 tsp Rapadura sugar (you could also use raw sugar or white sugar–we use Rapadura or Sucanat)
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 3 T soft butter
• 1/2 cup milk

How to Make Whole Wheat Fruit Cobbler:

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 Freshly Milled Flour Recipes

• Freshly Milled Sandwich Bread (Large Batch)
• Whole Wheat Pineapple Cake with Cream Cheese Frosting
• Whole Wheat Cranberry Nut Bread
• Freshly Milled Spelt Gingerbread Cookies
• Whole Wheat Chocolate Chip Zucchini Bread

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

5 from 1 vote

Whole Wheat Fruit Cobbler

By: Joy Kincaid

This delicious whole wheat fruit cobbler is made with fresh fruit or berries, freshly milled flour, honey, and unrefined cane sugar.

Prep: 20 minutes mins

Cook: 30 minutes mins

Total: 50 minutes mins

Servings: 8 servings

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Equipment

• 1.5 Quart Casserole Dish

Ingredients 

1x2x3x

• ▢ 1/3 cup honey, can use granulated sugar
• ▢ 1 tablespoon arrowroot powder, or cornstarch
• ▢ 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 teaspoon Rapadura sugar, or sucanat
• ▢ 1 1/2 teaspoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 3 tablespoon butter, softened slightly
• ▢ 1/2 cup milk

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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, if you prefer.

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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